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potatoes, peeled and sliced
tablespoons butter or margarine
tablespoon all-purpose flour
slices of boiled ham
In a large
kettle, cook potatoes, carrots and celery in water until
tender, about 20 minutes. Drain, reserving liquid and setting
vegetables aside. In the same kettle, sauté onion in butter
until soft. Stir in flour, salt and pepper; gradually add
milk, stirring constantly until thickened. Gently stir in
cooked vegetables. Add chopped ham; add 1 cup or more of
reserved cooking liquid until soup is desired consistency.
Garnish bowls or soup with grated cheese if desired.
8 to 10 servings (about 2 ˝ quarts)
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