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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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This is one of my favorite winter time soups! Really comforting on a cold day! Very easy to make and everyone I know seems to love it. This re-heats well but it never lasts longer than a day at my house! Ingredients:
3 cups diced peeled potatoes (1-inch dice) |
2 1/2 cups broccoli florets |
1 cup chopped onion |
1 cup grated carrot |
2 cups diced celery |
4 teaspoons chicken bouillon |
3 cups water |
3/4 cup butter |
4 cups milk |
1 cup cooked diced ham (1-inch cubes) |
1 cup shredded cheddar cheese |
3/4 cup flour |
Directions:
1. In a soup kettle add all vegetables and the 3 cups water and chicken bouillon.
2. Simmer 20 minutes or until vegetables are tender.
3. In a large saucepan melt butter.
4. Stir in flour and cook for 2-3 minutes until nice and bubbly.
5. Whisk in milk; bring to a boil.
6. Add this to the vegetable-water mixture in soup kettle.
7. Bring all to a simmer and add ham and shredded cheese.
8. Bring to a simmer again and cook until cheese is melted and all is heated through.
9. Serve and ENJOY!
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