Cheese And Potato Soup
Serves: 6
Manley Abshire
1 January 1970
Based on User reviews:
52
Spice
49
Sweetness
53
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 tbsps
Vegetables Oil1 cup
Celery (chopped)1 cup
Carrot (chopped)1 cup
Onion (chopped)1 tsp
Dried Thyme3 tbsps
All-Purpose Flour2 cups
Milk1 cup
Ham (chopped)Directions:
1
Heat oil in heavy large saucepan over medium heat
2
Add celery, carrot, onion and thyme and sauté until vegetables begin to soften, about 5 minutes
3
Sprinkle flour over and stir 2 minutes
4
Gradually whisk in broth, then milk
5
Add potato and bring soup to boil
6
Reduce heat and simmer soup until potato is tender, about 20 minutes
7
Add cheese 1/3 cup at a time, stirring until melted and smooth after each addition
8
Mix in ham
9
Season soup to taste with hot pepper sauce, salt and pepper
10
Sprinkle with parsley and serve
11
Heat oil in heavy large saucepan over medium heat
12
Add celery, carrot, onion and thyme and sauté until vegetables begin to soften, about 5 minutes
13
Sprinkle flour over and stir 2 minutes
14
Gradually whisk in broth, then milk
15
Add potato and bring soup to boil
16
Reduce heat and simmer soup until potato is tender, about 20 minutes
17
Add cheese 1/3 cup at a time, stirring until melted and smooth after each addition
18
Mix in ham
19
Season soup to taste with hot pepper sauce, salt and pepper
20
Sprinkle with parsley and serve