Soup, Cheesy Ham 'N' Potato
- 2 cups cubed potatoes
- 1-1/2 cups water
- 1-1/2 cups cubed fully cooked ham
- 1 large onion, chopped
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/4 teaspoon pepper
- 3 cups milk
- 1-1/2 cups (6 ounces) finely shredded cheddar cheese
- 1 cup frozen broccoli florets, thawed and chopped
In a saucepan, bring potatoes and water to a boil. Cover and cook for 10-15 minutes or until tender. Drain, reserving 1 cup cooking liquid; set potatoes and liquid aside.
In a large saucepan, saute ham and onion in butter until onion is tender. Stir in the flour and pepper until smooth; gradually add milk and reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add the cheese, broccoli and reserved potatoes; cook and stir until cheese is melted and soup is heated through. Yield: 7 servings.