Irish Ham and Potato Soup

By cwagner

Ingredients

• 1/2 butter
• 3/4 c. flour
• 3/4 c. celery, diced
• 1 1/2 c. onion, diced
• 1 3/4 c. leeks, chopped
• 4 1/2 c. cabbage, chopped
• 5 1/2 c. milk
• 2 T. chicken base
• 2 T. ham base
• 2 1/2 c. potatoes, cubed
• 2 c. Monterey jack cheese, shredded
• 1 lb. ham, cubed
• 1/8 t. black pepper
• Fresh parsley for garnishing

Preparation

Step 1

Melt margarine and sauté onions, leeks, and celery.
Add the flour and cook the roux until a nutty aroma occurs.
After the roux is cooked, add milk an stir to get any lumps out.
Par steam the cabbage for 3-5 min.
Add the remaining ingredients and continue to simmer until a thicker creamier consistency is achieved.
Garnish with parsley if desired.