 | 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 1/2 | large (3" to 4-1/4" dia.) | potatoes | 2/3 | cup, strips | celery | 2/3 | large | onion | 7/8 | cup (8 fl oz) | chicken bouillon cubes | 1 1/4 | cups (8 fl oz) | water | 1/4 | tablespoon | parsley flakes | 2/3 | teaspoon | salt | 1 1/4 | dash | black pepper | 3/4 | tablespoon | flour | 1/2 | quart | milk | 7/8 | package (8 oz) | american cheese, shredded | 1 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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