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Chunky Cheese Soup
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Description
Amazingly cheesy, creamy, and delicious! I’ve made this soup twice in just the past 2 weeks. It goes wonderfully with a crusty bread, especially beer bread. My 2-year-old daughter just loves it and since she hasn’t mastered the word soup yet, she says, ” I want” followed by a slurping noise. It’s great!
Ingredients
- 4 cups Water
- 4 cups Potatoes, Peeled And Diced
- 1 cup Carrot, Thinly Sliced
- 1 cup Celery, Thinly Sliced
- ½ cups Onion, Chopped Small
- 3 teaspoons Salt
- ½ teaspoons Pepper
- 2 cups Fully Cooked Ham, Cubed
- ½ cups Butter Or Margarine
- ½ cups Flour
- 4 cups Milk, Can Use Instant, Tastes The Same
- 4 cups Shredded Cheddar (or Any Mix Of Cheeses You Want; I Use Half Cheddar Or Colby Jack, And Half Velveeta)
Preparation
In large soup pan, bring first 7 ingredients to a boil. Reduce heat, cover and simmer till everything is tender.
Add ham and continue to let simmer while doing the next step.
In a large saucepan, melt the butter. Stir in flour with a whisk till smooth. Gradually add milk. Bring to a boil; cook stirring constantly for 2 minutes or until thickened.
Stir cheese into milk mixture until melted then add to the rest of the soup. Leftovers, if you have any, reheat very well.
*Personally, I do not like celery, so I’ve never added it and it is still wonderful.
*This recipe can easily be halved for those with smaller families or appetites.
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daisyflowers on 12.30.2009
Wonderful soup!! Easy to make, tastes delicious. We also don’t like celery in soups, so I left it out. Thanks for the recipe!