Cheddar Ham Soup

This was a big hit from day one. We used to feed the missionaries often, we just enjoyed their company. I also used them to test new recipes. With this one I don't think I had anything left of the big pot I'd made. Of course it has to be easy to be on my favorites list. My mother in law gave me a subscription to Taste of Homes Quick Cooking for Christmas. It was a great gift idea. I love that magazine. The recipes are full of ingredients I have in my pantry and they are quick and easy. By the end of the year I ordered the hardback book of all the recipes. They are among my 'go to' recipe books. This recipe comes from the 2007 edition

Cheddar Ham Soup

2 cups diced potatoes

2 cups water

1/2 cup sliced carrots

1/4 cup chipped onion

1/4 cup butter, cubed

1/4 cup all-purpose flour

2 cups milk

1/4- 1/2 tsp salt

1/4 tsp pepper

2 cups shredded cheddar cheese

1 1/2 cups cubed fully cooked ham

1 cup frozen peas, thawed.

In a large saucepan, combine the potatoes, water, carrots and onion. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.

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 for 2 minutes or until thickened. Stir in cheese until melted. Stir into undrained potato mixture. Add ham and peas; heat through.
 ENJOY!