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Ham and Cheese Potato Soup
DVO Recipe Center
Serves: 8

6 cups chicken stock (or bouillion)
1/2 cup celery, chopped
1 cup carrots, grated
8 cups potatoes, diced OR 1 (32-oz) pkg frozen hashbrowns
3/4 cup chopped onions
1/2 teaspoon seasoned salt
1 teaspoon parsley flakes
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon poultry seasoning
4 tablespoons flour
1 cup cold water
1 (12-ounce) can evaporated milk
2 cups cheese, shredded
1 cup ham, diced

Simmer vegetables in chicken stock or bouillon until tender. Add seasonings. Mix flour into cold water until smooth. Pour into soup, stirring constantly, and heat until soup thickens. Stir in evaporated milk, cheese, and ham. Heat and stir until cheese melts, but do not boil.

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