Soups & Stews |
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Chunky Cheese Soup - 2005
Recipe courtesy of Sherry Nohl
INGREDIENTS
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.
- 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.
