| HAM & CHEESE SOUP Prepare soup in a four quart stainless steel pan. 5-6 large potatoes cut in small ½ inch cubes 1 large onion diced 1 cup celery cut thin ¼ inc slices 1 finely chopped jalapeno (optional) 4-5 slices ham diced ½ inch cubes (about 2 cups) For thickener: ¼ cup flour and 1 cup water (Stir together until all the lumps have dissolved) 1 pint heavy cream 1 cup medium cheddar cheese, cut into ½ inch cubes. Salt and pepper to taste. Add enough water to just cover vegetables. Boil until tender - about 20 minutes. Add ham and bring to a boil. Gradually drizzle flour and water mixture into boiling soup until it thickens to desired consistency. Discard any remaining thickener. Stir in heavy cream and cheese. Add salt and pepper to taste. Serve immediately. Note: Cheese needs to remain in cubes in the soup. Do not stir too much or it becomes stringy. |