Ham and Cheese Potato Soup

By JJCR

Ingredients

• 6 cups chicken stock ( or bouillion)
• 1/2 cup celery chopped
• 1 cup carrots, grated
• 8 cups potatoes, diced OR 1 (32 OZ.) pkg frozen hashbrowns
• 3/4 cup chopped onions
• 1/2 tsp. seasoned salt
• 1 tsp. parsley flakes
• 2 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. poultry seasoning
• 4 tbsp. flour
• 1 cup cold water
• 1 (12 oz.) can evaporated milk
• 2 cups cheese, shredded
• 1 cup ham, diced

Preparation

Step 1

Simmer vegetables in chicken stock or bouillon until tender. Add seasonings. Mix flour into cold water until smooth. Pour into soup, stirring constantly, and heat until soup thickens. Stir in evaporated milk, cheese, and ham. Heat and stir until cheese melts, but do not boil.

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