3 c. diced potatoes 1/2 c. diced carrots 1/2 c. chopped onions 1 1/2 water 1 Tbsp. chicken base 1 Tbsp. parsley flakes 1c. sour cream 2 Tbsp. flour 2 c. milk, divided salt and pepper 1/2 lb ham cubed Velveeta cheese
Cook potatoes, carrots, onions, water, chicken base, salt and pepper, in large kettle until tender. Add 1 cup milk. Blend sour cream and flour together, then add remaining milk. Gradually add to soup base. Add ham. Cook over low heat, stirring constantly until thickened. Add parsley flakes and some Velveeta cheese.
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