Edna’s Scalloped Potato Soup

Submitted by Marcia
from Guideposts


2 tablespoons butter
1 large onion, diced
2 garlic cloves, minced
2 celery stalks, diced
2 carrots, diced
4 large potatoes, diced
1/2 to 1 pound pre-cooked ham, chopped
1/2 cup water
1 tablespoon vegetable boullion
1/4 cup flour
1 quart lowfat milk
1 can evaporated milk
1/2 pound Sharp Cheddar cheese
Salt and pepper to taste
1/4 cup fresh parsley, chopped

In a Dutch oven melt butter over medium-low heat then add vegetables and saute. Add ham and cook for about 5 minutes. Add water and bouillion. Cover to steam until vegetables are fork tender. Stir in flour, then slowly stir in both types of milk. Allow mixture to get hot, but don’t boil. Stir in cheese and let melt while soup thickens. Stir in salt, pepper and parsley. Serve warm. Serves 6.


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