Time 30m Yield 7 servings (1-3/4 quarts). Number Of Ingredients 12 Steps:
In a large saucepan, combine the potatoes, water, carrot and onion. Bring to a boil. Reduce heat; cover and cook until tender, 10-15 minutes. , Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add the milk, salt and pepper. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. Stir into undrained potato mixture. Add ham and peas; heat through.
Yield 6 Number Of Ingredients 6 Steps:
In a 3 quart saucepan over medium-high heat, melt butter or margarine. Add onion and cook until tender, about 5 minutes. Stir in flour and cook until flour has blended with onion mixture. Add chicken broth and cook, stirring constantly, until mixture is slightly thickened. Add milk and heat just to boiling, stirring constantly. In covered blender at medium speed, blend about 1/4 of soup mixture at a time until smooth. Return to saucepan and, over medium heat, heat just to boiling. Remove from heat. With wire whisk or slotted spoon, stir in cheese until melted. If cheese does not melt completely, cook over very low heat about 1 minute, stirring constantly.
Time 45m Yield 8 servings (2 quarts). Number Of Ingredients 13 Steps:
In a large saucepan, bring the water, potatoes, carrots, celery, onion, salt and pepper to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are just tender. Remove from the heat; do not drain. , Meanwhile, in another saucepan, melt the butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add cheese and stir until melted. Stir into the undrained vegetables; return large saucepan to the heat. Add corn and ham; heat through, stirring occasionally.
Time 20m Yield 6 serving(s) Number Of Ingredients 14 Steps:
Melt butter in a large, heavy saucepan. Brown carrots, celery, onion, ham and mushrooms over high heat. Turn heat to medium and cook until tender. Sprinkle in flour, paprika,dry mustard. Stir over low heat about 5 minutes. Gradually whisk in chicken broth and milk. Stir until slightly thickened. Add cheese and whisk until melted. Do not boil. Season with salt and pepper. Top w/ parsley.
More about “cheddar ham soup recipes”
Time 1h Yield 6-8 cups, 6-8 serving(s) Number Of Ingredients 4 Steps:
preheat oven to 350 degrees. boil eggnoodles and drain. layer ingredients in a large casserole dish. top with shredded cheese. bake for 40 minute.
