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Curt's Potato Soup Recipe

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This recipe for Curt's Potato Soup is from The Halstead Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 - 20 oz. package uncooked diced potatoes w/onion ("Simply Potatoes" brand or similar).
1 cup diced carrots.
4 cups chicken broth.
4 cups whole milk.
1 1/2 cups diced ham.
2 tbsp corn starch (dissolved in 1/4 cup cold water).
4 oz Velveeta cheese (cubed).
Directions:
Directions:
Place uncooked potatoes and carrots in stock pot and add the chicken broth. Bring to a boil, then turn down heat and let simmer for 30-40 minutes until potatoes and carrots are soft and tender.

Add milk and ham and increase heat to high. When soup is hot, add the cornstarch (dissolved in 1/4 cup cold water) and stir continuously until incorporated. Continue stirring as soup thickens and bring to a boil for 1 minute. Turn down heat to medium and add the cubed Velveeta cheese. Stir until cheese is completely melted. Add pepper and salt to your taste.

Serve with crusty bread or crackers.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
approx 50 min.

 

 

 

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