Printable Recipe
3/4 cup chopped onion
1/2 cup chopped celery
2-3 T butter
6 cups cubed peeled potatoes
4 cups water
3 cups milk
4 teaspoons chicken bouillon granules or 4 bouillon cubes
1/2 teaspoon salt
1 teaspoon pepper
2 T cornstarch
1/4 cup water
3-4 cups shredded cheddar cheese
1/2 pound cooked ham, diced
1 can corn, drained
In a large sauce pot, saute onion and celery in butter for 5 minutes. Add potatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender.
Stir in 3 cups milk, bouillon, salt and pepper. Add ham. Combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese, stir until melted.
Serves 6-8
Holly's Notes:
I found the original recipe at Taste of Home and modified it like I do all my recipes! It's delicious and even better in bread bowls. It also keeps well in a crock pot.
This post was shared at Carole's Chatter.
1/2 cup chopped celery
2-3 T butter
6 cups cubed peeled potatoes
4 cups water
3 cups milk
4 teaspoons chicken bouillon granules or 4 bouillon cubes
1/2 teaspoon salt
1 teaspoon pepper
2 T cornstarch
1/4 cup water
3-4 cups shredded cheddar cheese
1/2 pound cooked ham, diced
1 can corn, drained
In a large sauce pot, saute onion and celery in butter for 5 minutes. Add potatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender.
Stir in 3 cups milk, bouillon, salt and pepper. Add ham. Combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese, stir until melted.
Serves 6-8
Holly's Notes:
I found the original recipe at Taste of Home and modified it like I do all my recipes! It's delicious and even better in bread bowls. It also keeps well in a crock pot.
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