Wednesday, 2 May 2012


I have
been making this tasty and satisfying soup for years and it is always well received. I usually make it whenever we have leftover ham. The base of this soup contains potatoes, carrots and onions which add good flavour and texture. If you have kids who don't like vegetables than this soup is the ticket as it cleverly disguises them! It is easy to make and delicious to eat. Serve with fresh bread.  Enjoy!


2 Cups peeled diced potato
1 Cup diced onion
⅓ Cup diced carrot
1 (⅕ oz. or 6 gram) chicken bouillon cube
1 Cup of water
1 Tsp. fresh parsley
1 Cup ham flakes ( or 61/2 oz. can flaked ham )
2 Cups milk
8oz Velveeta cheese cut up


If using left-over ham place into a food processor until ham is in flakes.
Put first 5 ingredients into a large saucepan. Cook until vegetables are tender. If the liquid evaporates too much add a little water or chicken broth.
Cool mixture a little and then run through a food processor until smooth and blended.
Return mixture to saucepan. Add ham, milk and cheese. Over medium heat stir until cheese melts. Makes approximately 8 cups. Garnish soup bowls with finely grated cheddar cheese and fresh parsley.

Link to Recipe:Ham and Cheese Chowder

Combine first 5 ingredients.

Simmer vegetables until soft and tender.
Puree in a food processor or blender until smooth and return to saucepan.

Flake the ham in a food processor.

Assemble ingredients.

Add cubed cheese,milk and ham to the puree and cook until all combined and cheese is melted.

Garnish with cheese and parsley if you wish and serve.

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