03-15-2005, 01:58 PM
1 Honeybaked Ham bone
1 cup Honeybaked Ham, cubed
4-5 quarts water
2 cups diced potatoes
1 cup sliced carrots
1 cup sliced celery
1/2 cup chopped onions
1/4 cup butter or margarine
1/4 cup flour
2 cups milk
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 cups shredded Cheddar cheese
In a large stock pot, combine bone, water, potatoes, carrots, celery, and onions.
Over medium-high heat, bring mixture to boil, reduce heat and simmer 1 1/2 to 2 hours.
In medium saucepan, over medium heat, melt butter; stir in flour, cooking for 2 minutes. Slowly add milk, stirring constantly, until mixture thickens.
Add salt and pepper. Stir sauce gradually into hot soup. (do not boil).
Add ham and cheese to soup; stir until cheese is melted.
Serve with a sandwich or salad of choice and bagel chips, bread sticks or oyster crackers.
Servings: 4 quarts
1 cup Honeybaked Ham, cubed
4-5 quarts water
2 cups diced potatoes
1 cup sliced carrots
1 cup sliced celery
1/2 cup chopped onions
1/4 cup butter or margarine
1/4 cup flour
2 cups milk
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 cups shredded Cheddar cheese
In a large stock pot, combine bone, water, potatoes, carrots, celery, and onions.
Over medium-high heat, bring mixture to boil, reduce heat and simmer 1 1/2 to 2 hours.
In medium saucepan, over medium heat, melt butter; stir in flour, cooking for 2 minutes. Slowly add milk, stirring constantly, until mixture thickens.
Add salt and pepper. Stir sauce gradually into hot soup. (do not boil).
Add ham and cheese to soup; stir until cheese is melted.
Serve with a sandwich or salad of choice and bagel chips, bread sticks or oyster crackers.
Servings: 4 quarts