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Cheddar Ham Soup




Source of Recipe


Nancy Bateman






Recipe Introduction









List of Ingredients



• 2 1/2 C. peeled and diced potatoes
  
• 2 C. water
  
• 1/2 C. sliced carrot
  
• 1/4 C. chopped onion
  
• 1/4 C cubed, salted butter
  
• 1/4 C. unbleached, all-purpose flour
  
• 2 C. milk
  
• 1/2 tsp. sea salt
  
• 1/4 tsp. pepper
  
• 2 C. shredded cheddar cheese
  
• 1-1/2 C. cubed fully cooked ham
  






Instructions



1. In a large pot combine potatoes, water, carrot and onion. Bring to a boil. Reduce heat, cover and cook until potatoes are tender, about 10-15 minutes.
   
2. While potato mixture is cooking in another pot melt butter. Stir in flour until smooth. Gradually milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted. Stir this mixture into the drained potato mixture when the potatoes are tender. Add ham and peas and heat through.