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Potato Cheese Soup

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Ingredients
  All purpose potatoes 10 Ounce, pared, cut into chunks
  Chopped broccoli 1 Cup (16 tbs)
  Chopped celery 3⁄4 Cup (12 tbs)
  Chopped carrot 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Chopped fresh flat leaf parsley 1 Tablespoon
  Low sodium instant chicken broth mix 1 1⁄2 Ounce (1 Packet)
  Freshly ground black pepper 1 Dash
  1% milk 1 1⁄2 Cup (24 tbs)
  All purpose flour 2 Tablespoon
  Pasteurized processed cheese spread 4 1⁄2 Ounce
  Diced cooked ham 1 Ounce
Directions

1. In large saucepan, combine potatoes, broccoli, celery, carrot, onion, parsley, broth mix, pepper, and 1 cup water. Bring to a boil; reduce heat to low; cover and simmer until potatoes are tender, about 20 minutes.
2. In small bowl, whisk milk and flour together; slowly pour into vegetable mixture, stirring constantly. Cook over medium-high heat, stirring occasionally, until slightly thickened, about 5 minutes. Add cheese spread and ham; cook, stirring occasionally, until cheese is melted, about 3 minutes longer. Ladle evenly into 4 soup bowls.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable

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