Monday, January 7, 2008

Cheddar Ham Soup

2-3 red potatoes, diced
2 C water
1/2 C sliced carrots
1/4 C chopped onion
1/4 C butter (cubed)
1/4 C all purpose flour
2 C milk
1/2 tsp salt
1/4 tsp pepper
2 C shredded cheddar cheese
1 1/2 C cubed ham
1 C frozen peas (thawed)

In a large saucepan, combine the potatoes, water, carrot and onion. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.

Meanwhile, in another small saucepan, melt butter. Stir in flour until smooth. Gradually add milk, salt, pepper. Bring to a boil and stir for another 2 minutes or until thickened. Stir in cheese until melted. Stir into undrained potato mixture, and add ham and peas. Heat through.

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