Sunday, September 13, 2009

Golden Potato Soup - Kristin Price

3c. peeled and cubed potatoes
½ c. chopped celery
 ½ c. chopped onion
1 cube chicken bouillon
1 c. water
1 t dried parsley
1/2/ t salt
1 pinch ground black pepper
2 t all purpose flour
1 ½ c. milk
1 ½ cups American cheese
1 c. chopped ham

In large stock pot, add potatoes, celery, onion, chicken bouillon, water and parsley flakes. Season with salt and pepper and simmer until vegetables become tender. In separate bowl, mix flour and milk. Once blended add to soup mixture and cook until soup becomes thick. Stir in cheese and ham until cheese is melted.

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