Ham and Cheese Soup

By bloomysgirl

Ingredients

• 2 cups frozen shredded hashbrowns
• 2 cups water
• 1/2 cup diced carrot
• 1/4 cup chopped onion
• 1 tbsp chicken bouillon
• 1/4 cup butter, cubed
• 1/4 cup all-purpose flour
• 2-3 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups mild cheddar, shredded
• 1 cup mozzarella, shredded (or substitute more cheddar)
• 1 1/2 cups cooked ham, cubed

Details

Servings 6

Preparation

Step 1

In a large saucepan, combine the water, ham, carrot and onion. Bring to a boil. Reduce heat; cover and cook for 10 minutes. Add chicken bouillon and hashbrowns, cook 5 more minutes.
Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add 2 cups milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into undrained potato mixture. Add more milk until desired thickness is reached. Remove from heat and add cheese, stirring until melted.