It’s soup season. One of the reasons I do embrace soups (just not soup season) is the one pot/tummy filler concept. Soups can be a big dump in one pot, add some bread and a salad, and the tummy is filled quickly, and you spent almost no time laboring over your dinner.
A lot of soups can be done in the slow cooker, but I threw this one together in about 20 minutes, and reheated it for dinner. The cheese and the ham combined with a flour and milk base create a stick to your ribs consistency, and a fun, kiddie-like crowd pleaser, combining cheese and corn.
This is from TASTE OF HOME magazine:
2c cubed peeled potatoes
½ c sliced carrots
½ c sliced celery
¼ c chopped onion
1 tsp salt
¼ tsp pepper
¼ c butter
2c whole milk
2c shredded sharp cheddar
1 can (15oz) whole kernel corn, drained
1 ½ c cubed cooked ham
In a large saucepan, bring the water, potatoes, carrots, celery, onion, salt and pepper to a boil. Reduce heat, cover and simmer 8-10 min or until veggies are just tender. Remove from heat, but do not drain.
In another saucepan while the veggies boil, melt the butter and stir in the flour till smooth. Gradually add the milk, and bring to a boil. Cook and stir until thickened. Add the cheese and stir until melted. Add this to the veggie mixture and turn up the heat.
Throw in the corn and ham and howdy! You are back on the farm!