 | 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
| | | | 1/4 | large (3" to 4-1/4" dia.) | potatoes | 1/3 | stalk, medium (7-1/2" - 8" long) | celery | 1/2 | slice, large (1/4" thick) | onion | 2 1/2 | tablespoons | chicken bouillon cubes | 1 2/3 | fliud ounces | water | 1/4 | teaspoon | parsley flakes | 1 1/2 | dash | salt | 1/4 | dash | black pepper | 1/2 | teaspoon | flour | 1/3 | cup | milk | 1/3 | cup | american cheese, shredded | 1 | ounce | 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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