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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 12 |
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With low supplies and 2 men in the house cold and hungry I came up with this tasty soup tonight. I was ordered to write this down (before I forgot)and make it again! I left the skins on the potatoes for extra texture. Ingredients:
5 large potatoes, baked & cubed |
3 tablespoons butter |
3 tablespoons flour |
1 (15 ounce) can chicken broth |
4 cups half-and-half |
2 cups milk |
1 (6 ounce) jar sharp old english cheddar cheese |
1 teaspoon salt |
1 teaspoon fresh ground black pepper |
1 lb fresh ham, diced |
1 cup chopped onion |
4 ounces velveeta cheese, cubed |
8 ounces sour cream |
6 green onions, chopped |
1/2 cup sharp cheddar cheese, shredded |
1/2 lb bacon, fried and crumbled |
Directions:
1. Bake potatoes till done. Allow to cool enough to handle.
2. In large stock pot, melt butter and stir in flour; stir constantly approximately 5 minutes over medium heat.
3. Stir in chicken broth with wisk to smooth out the roux. Season with salt & pepper.
4. Reduce heat and add the half and half, milk, jar cheese, velveeta cheese.
5. Stir often to prevent scoarching.
6. In skillet saute ham and onion; add to stock pot.
7. In same skillet, fry bacon; remove from pan and drain on paper towels. Crumble and set aside.
8. Add potatoes and let simmer over low heat approximately 20 minutes, stirring often.
9. Stir in sour cream and serve.
10. Garnish each bowl of soup with crumbled bacon, chopped green onion and a sprinkling of the shredded cheddar cheese.
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