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Ruth’s Ham and Cheese Soup Recipe

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This recipe for Ruth’s Ham and Cheese Soup, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ruth May
Added: Saturday, February 16, 2008


2 Tbsp. Butter
1 Cup Ham, finely chopped
l Lg. Onion, finely chopped
2 Tbsp. Green Chilis, dice, forced through strainer
to remove seeds and skins
2 Cups Potatoes, diced
1/2 Cup Powdered Cheese
1/2 Cup Corn Starch
1 Tsp. Salt
1/2 Tsp. Garlic Powder
1/2 Tsp. White Pepper
1 Tsp. Sugar
1 Cup Butter
6 Cups Half and Half

Sauté ham in 2 tablespoons butter until slightly browned. Add onions and sauté until onion is tender, but not browned. Add chilis and potatoes to ham and onions and stir. Add water to barely cover ingredients. Bring to boil and simmer until potatoes are tender, about 10 minutes. Meanwhile, combine cheese powder, corn starch, and seasonings. Melt butter. Add cheese mix to butter and stir to mix well. Add half and half and whisk to blend well. Heat stirring constantly to boiling. Add to ham and potatoes (do not drain liquid from potatoes and ham). Stir and serve.




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