Potato Soup

This is a Potato Soup recipe that has ham and cheese in it to satisfy the meat lovers. Serve this hearty Potato Soup in bread bowls like the bistros. For variety, subsitute brocolli or mushrooms for the ham in the potato soup.

3 cups cubed potatoes
½ cup sliced celery
½ cup sliced carrots
½ cup diced onion
½ cup frozen peas
½ tsp salt
½ tsp celery seed
¼ tsp pepper
¼ cup butter
1 clove minced garlic
¼ cup flour
4 cups milk
1 cup shredded cheese
1 can whole kernel corn
1 cup cooked cubed ham
1 tbls minced fresh parsley

In a large pot, put potatoes, celery, carrots, onion, peas, salt, pepper and celery seed with water to cover and bring to a boil. Cover and simmer for 10 to 15 minutes. Remove from heat and set aside. Meanwhile, melt butter in a medium saucepan. Add the garlic and sauté for a few minutes.

Using a whisk, blend in flour and add milk while stirring. Keep stirring as it begins to bubble and thicken. Stir in the grated cheese until it melts. Pour this into the large pot with the potatoes and gently stir to mix. Add the undrained corn, ham and parsley and cook for about 5 minutes more.

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Potato Soup