Oh yeah… recipe. OOPS!
Ham and N.O.T. Soup
3 1/2 cups potatoes, peeled and diced (I keep mine with the peel you might not. I won’t judge. Well, within your hearin’ anyways.)
1/3 cup celery, diced (Not necessary but if ya got some celery hangin’ around use it.)
1/3 cup onion, finely chopped (The onion is necessary so get choppin’!)
1-2 cup ham, diced and cooked (or be lazy like me and buy it already cooked!)
3 1/4 cups water
2 tablespoons chicken bouillon granules (or a couple of those cube thingys)
1/2 teaspoon salt (to taste)
1 teaspoon pepper (If you’re feelin’ adventurous throw in a little cayenne pepper on top just for kicks)
5 tablespoons butter (Yes, butter! Put that margarine back in the fridge!)
5 tablespoons flour (Self-risin’ or All-purpose, whatever ya got)
2 cups milk
2 cups cheddar cheese, shredded (Extra, extra sharp is good but if ya want it more mellow, that’s your business. Ok, actually, some Swiss and Provolone together is pretty good too)
Combine potatoes, celery, onion, ham, and water in stockpot and bring to boil.
Then cook over medium heat until potatoes are tender.
Stir in the chicken bouillon, salt, and pepper.
In separate saucepan, melt butter over medium-low heat. Whisk in flour and cook stirring constantly until thick.
Slowly stir in milk as not to allow lumps to form and all milk is added. Continue to stir until thick (4-5 minutes)
Add in cheese and stir until melted.
Stir the cheese mixture into the stockpot and cook until heated through. It gets thicker as it cools.
Alternate Method:
Dump everything except the butter, flour, milk and cheese into a slow cooker and let it go to town on low for three to four hours, then do the stuff the recipe says to with the butter, flour, milk and cheese and add to the soup. It’s the [del]lazy[/del] easy way!
how bout them apples, MBG?
