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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3 | cups (8 fl oz) | water | 4 | medium (2-1/4" to 3-1/4" dia.) | potatoes; skinless, diced | 4 | medium (2-1/4" to 3-1/4" dia.) | potatoes; skinless, diced | 1 | cup, chopped | Carrots, sliced into thin coins | 1 | quart | milk | 0.5 | cups | all-purpose flour | 1 | cup, diced | celery | 16 | ounces | shredded cheddar cheese | 16 | ounces | ham, cooked and cubed | 4 | tablespoons | butter | 2 | teaspoons | salt | 0.25 | teaspoons | black pepper | 0.5 | cups, chopped | Onion, chopped |
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Steps
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Sequence
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Step
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| | 1 | Bring water to boil. Add potatoes, carrots, celery, onion, salt and pepper. Cover and simmer 10 min. or until tender. Melt butter in large saucepan. Blend in flour; stir in milk gradually. (You can add a pinch of soda to prevent curdling of milk.) Cook over medium heat until boiling while stirring constantly. Stir in cheese until melted; add to vegetables; add ham. Heat thoroghly. Do NOT boil. |
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