| Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. | |
Ingredients
|
---|
Amt.
|
Measure
|
Ingredient
| | | | 3/4 | large (3" to 4-1/4" dia.) | potatoes | 1/3 | cup, strips | celery | 1/3 | large | onion | 1/2 | cup (8 fl oz) | chicken bouillon cubes | 2/3 | cup (8 fl oz) | water | 2/3 | teaspoon | parsley flakes | 1/3 | teaspoon | salt | 2/3 | dash | black pepper | 1/2 | tablespoon | flour | 7/8 | cup | milk | 1/2 | package (8 oz) | american cheese, shredded | 2/3 | cup | ham, chopped |
|
Steps
|
---|
Sequence
|
Step
|
---|
| 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. |
|