Description
This is the best soup. I made to use up what I had on hand and it turned out delicious. My family loved it and it was a quick dinner.
Ingredients
- 5 cups chicken stock
- 3 ½ cups peeled and diced sweet potatoes
- ¾ cup diced cooked ham
- ⅓ cup diced celery
- ⅓ cup finely chopped onion
- ½ cup chopped green bell pepper
- ¼ cup chopped carrot
- ¼ cup corn
- 1 tablespoon chopped garlic
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 1 teaspoon ground black pepper, or to taste
- ½ teaspoon salt
- 5 tablespoons butter
- 6 tablespoons all-purpose flour
- 2 cups milk
- ¾ cup shredded Cheddar cheese
Instructions
- Combine chicken stock
- sweet potatoes
- ham
- celery
- and onion in a stockpot; bring to a boil. Reduce heat to medium and cook until sweet potatoes are tender
- 10 to 15 minutes. Stir green bell pepper
- carrot
- corn
- garlic
- basil
- parsley flakes
- black pepper
- and salt into soup and simmer until vegetables are softened
- 5 to 10 minutes.
- Melt butter in a saucepan over medium-low heat; whisk flour into butter using a fork. Cook and stir mixture until thickened
- about 1 minute. Slowly stir milk into butter-flour mixture until completely smooth; continue cooking and stirring over medium-low heat until thickened
- 4 to 5 more minutes. Stir Cheddar cheese into milk mixture until melted and smooth.
- Stir milk-Cheddar cheese mixture into soup; cook until thickened and heated through
- about 5 minutes.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 8