4 cups peeled diced
potatoes
1/3 cup celery
1/3 cup onion
1 cup diced cooked ham
3 cups chicken stock
½ tsp salt or to taste
1 tsp pepper
5 TBL butter
5 TBL flour
2 cups milk
8 oz cream cheese or
1lb. velveeta, room temp and cubed
Put stock, potatoes,
celery, onion and ham in pot. Bring to a
boil then simmer 15-20 minutes until potatoes are tender.
While veggies and ham are simmering make a
roux in a separate sauce pan with the butter and flour.
Stir until thick.
Slowly whisk in milk to the roux.
Cook about 5 minutes until thick.
Stir the milk mixture and spices into the
veggies.
Add in the cheese of choice and
stir until melted.
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