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Wednesday, September 12, 2012

Ham and Vegetable Cheese Soup

My rating: like it.
                                   Ham and Vegetable Cheese Soup

1 ham steak-diced-about 2 cups
4cups water
3cups potatoes-diced
2-16oz. bags of frozen California blend (broccoli, cauliflower, and carrot)
1 can of evaporated milk
2cups diced processed cheese (Like Velveeta, But I prefer generic)
salt and pepper-to taste
1/2cup dry, instant potato flakes

In a 4quart pan, add the ham, water, potatoes, and frozen vegetables.
Cook until the potatoes, are just starting to soften.
Add the milk, and cheese. Salt and pepper to taste.
Continue cooking, stirring, until the cheese melts, and the potatoes are soft.
Stir in the potato flakes, turn the heat off, and allow to cool 15-20 minutes before serving.
This is a very hearty soup, that is really good with a salad, and fresh baked bread.


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