This ham, potato, and cheese soup is especially good on a cold winter night along with hot rolls.
Ingredients
- potatoes: 12 piece (cubed)
- onions: 2 piece (chopped)
- processed cheese food (eg. Velveeta): 2 pound
- ham: 1 pound (chopped)
- ground black pepper: (to taste)
- ½ tablespoons all-purpose flour: 3 piece
- milk: 1 cup
Metric Conversion
Stages of cooking
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Place potatoes, onion, and cubed ham in large stockpot. Cover with water. Cook until potatoes are almost tender.
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Remove about one cup of cooked potatoes and mash in a bowl with the back of a fork. Add some of the liquid from the pan (about a tablespoon at a time) along with the flour till you have a thick paste. Add this back to the pot.
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Place cheese (either whole of cubed) in the pot. Let soup simmer until cheese melts and is thick. Add ground black pepper to taste and stir in milk.
