vendredi 4 mars 2016

Potato, Ham and Cheese Soup









3 cup yellow potatoes peeled and cubed
3 tbsp butter
1 small sweet onion chopped
3 tbsp all-purpose flour
3 cup milk
1 1/2 cup shredded cheddar cheese
1 cup ham diced
1 salt to taste
1 pepper to taste

Using a medium sized stock pot, boil potatoes until desired tenderness. Reserve 1 cup of water from boiled potatoes then drain.

In a small frying pan, sauté onion in butter until tender and translucent.

Add onions, butter and flour to stock pot and stir together over low heat to make a roux (thickener).
Add potatoes, reserved liquid, milk, cheese and Ham to stock pot and simmer on medium heat 30-40 minutes stirring frequently until thickened.

Serve with cornbread or fresh baked rolls. Garnish with shredded cheese.

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