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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Life on a farm can get hectic—along with my husband's four brothers, we custom-feed 5,000 head of cattle and grow 5,000 acres of crops. So I often freeze this soup and thaw it for a fast easy meal. Since It's hearty, all I need to add are rolls or bread and a salad. We're expecting an addition to the family spring, who'll join our 19-year-old, 4-year-old and 2-year-old. Ingredients:
2 cups water |
2 cups cubed peeled potatoes |
1/2 cup sliced carrots |
1/2 cup sliced celery |
1/4 cup chopped onion |
1 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup butter |
1/4 cup king arthur unbleached all-purpose flour |
2 cups milk |
2 cups (8 ounces) shredded sharp cheddar cheese |
1 can (15-3/4 ounces) whole kernel corn, drained |
1-1/2 cups cubed fully cooked ham |
Directions:
1. In a large saucepan, bring the water, potatoes, carrots, celery, onion, salt and pepper to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are just tender. Remove from the heat; do not drain.
2. Meanwhile, in a large saucepan, melt the butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Add cheese and stir until melted. Stir into the undrained vegetables; return large saucepan to the heat. Add corn and ham; heat through, stirring occasionally. Yield: 6-8 servings (2 quarts).
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