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Cheese and Potato Soup Recipe

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This recipe for Cheese and Potato Soup, by , is from -- , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Rotterman-Development
Added: Thursday, April 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. Velveeta© Cheese cut into cubes
1 lb. ham cut in cubes
1 med. onion diced
1 cup diced carrots
2 cup of diced potatoes
1 12 oz. can sliced mushrooms
2 cups flour
1 cup milk
4 cups of canned chicken broth
2 tsp. salt
1 tsp. black pepper
Hot Sauce to your taste

Directions:
Directions:
Put broth, pototes, carrots, onions, and mushrooms in a large soup pot. Bring to a boil and cook until vegetables are tender.

Put flour in bowl and add milk stiring with a wire wisk until smooth. Pour into soup pot, let mixture cook until you no longer taste the raw flour, about 15 minutes on medium heat, being careful not to scorch the soup.

Add cheese cubes and ham, stiring occassionally, until cheese is completly melted and incorporated into soup.

Number Of Servings:
Number Of Servings:
8 to 10 people
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Serve with big chunks of hearty bread.

 

 

 

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