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Soups & Stews

Chunky Cheese Soup - 2005
​​​​​​​​​​​​Recipe courtesy of Sherry Nohl

INGREDIENTS
  • 2 cups  chicken stock
  • olive oil
  • 2 cups  Yukon gold potatoes -- peeled & Cubed
  • 2 large  carrots -- peeled & diced
  • 3 stalks  celery -- chopped
  • 1 medium  onion -- chopped
  • 1 ½ teaspoons  salt
  • ¼ teaspoon  black pepper -- ground
  • 1 cup  cooked ham -- diced
  • ¼ cup  butter
  • ¼ cup  flour
  • 2 cups  milk
  • 2 cups  cheddar cheese -- shredded

​​PREPARATION
Sauté potatoes, carrots, celery and onions in a small amount of olive oil.  Add to the chicken stock in a large saucepan and bring to a boil.  Reduce heat and simmer 20-30 minutes or until vegetables are tender.  Stir in the ham.  

In a medium saucepan, melt the butter.  Stir in the flour until smooth.  Slowly pour in the milk.  Bring to a boil.  Cook and stir 2 minutes or until thickened.  Stir in the Cheddar cheese until melted.  Blend with an immersion blender until smooth.

Combined the cheese mixture with the vegetable mixture and serve.

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  • Home
  • Breakfast
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  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking