 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 5 1/8 | large (3" to 4-1/4" dia.) | potatoes | 2 1/8 | cups, strips | celery | 2 1/4 | large | onion | 3 1/8 | cups (8 fl oz) | chicken bouillon cubes | 1/4 | gallon | water | 1 | tablespoon | parsley flakes | 2/3 | tablespoon | salt | 4 1/4 | dash | black pepper | 2 3/4 | tablespoons | flour | 1 1/2 | quarts | milk | 3 1/8 | packages (8 oz) | american cheese, shredded | 4 1/4 | cups | ham, chopped |
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Steps
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Sequence
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Step
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| | 1 | In a large stock pot add potatoes, celery, onion, chicken bouillon, water and parsley flakes. Season with salt and pepper and simmer until vegetables become tender. | | 2 | In a seperate bowl mix flour and milk. Once it is well blended, add to soup mixture and cook until soup becomes thick. | | 3 | Stir in cheese, cooked ham or hamburger and simmer until cheese is melted. |
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