Ham and Baked Potato Soup
3 carrots, sliced
3 large baking potatoes, peeled and diced
1/3 cup butter
1/3 cup flour
31/2 cups milk
1 cup ham, diced
½ cup sour cream
2 green onions, sliced thin
2/3 cup shredded cheddar cheese
salt and pepper
Simmer potatoes and carrots in 1 cup water until tender.
Drain and set aside.
In a large saucepan, melt butter.
Stir in flour until smooth, slowly add milk and stir until smooth.
Heat, stirring constantly, until mixture comes to a boil and thickens.
Add potatoes, carrots, ham, sour cream, onions, salt and pepper to taste.
Heat thru, stir in cheese, and serve.
-Great for leftover ham bits, and even better with left over baked potatoes too!
-Cream soups and sauces are always easier to cook without burning in a heavy bottom saucepan.
-If you think the kids won’t eat them, the green onions make a great garnish on the grown-up’s soup!