This recipe is probably the one that started it all for me. I submitted it to WPSX-TV in State College, PA in 1997. The recipe was selected and I appeared on television for the first time on September 6, 1997 demonstrating how to make this dish. Over the years, this has become a favorite with many of my viewers. Autumn is the perfect time for savory soups. I hope you will try this recipe.
Ingredients:
3-4 medium russet potatoes
1 c. cooking liquid from the potatoes
1 c. diced onions
3 T. butter
3 T. flour
3 c. milk
2 c. chopped cooked ham
2 c. cubed Velveeta cheese (any American cheese can be substituted, but I prefer Velveeta)
white pepper, to taste
chopped parsley
1 t. bouquet garni (from Penzey's spices) - this spice is a combination of rosemary, thyme, oregano, basil, dill, marjoram, sage, and tarragon
Peel potatoes and cut into 1-inch cubes. Place in a saucepan with cold water. Cook until tender; drain and reserve 1 cup of liquid.
In a soup pot or dutch oven, melt butter and sauté onions until they are transparent (do not brown). Sprinkle flour over onions and stir until the flour is absorbed.
Slowly add milk and reserved cooking liquid from the potatoes; cook until thickened. Add cheese a little at a time, stirring constantly, until melted. Add cooked potatoes and ham and gently stir until heated through. Garnish with chopped parsley.
No comments:
Post a Comment