Yield: 12 servings
Measure | Ingredient |
---|---|
½ cup | Butter (or marg.) |
½ cup | Flour, all-purpose |
4 cups | Milk |
4 cups | Cheese, Cheddar; shredded |
3 cups | Water |
4 mediums | Potatoes; peeled and diced |
1 cup | Celery; sliced |
1 cup | Carrot; sliced |
½ cup | Onion; diced |
¾ teaspoon | Salt |
¼ teaspoon | Pepper |
2 cups | Ham; diced, cooked |
\N \N | Hot sauce |
Melt butter in a heavy 2-quart saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually stir in milk; cook over medium heat, stirring constantly, until thickened and bubbly. Add cheese, stirring until cheese is melted.
Remove from heat, and set aside.
Combine water, vegetables, salt, and pepper in a 5-quart Dutch oven; heat to boiling. Reduce heat and cover; simmer 10 minutes or until vegetables are tender. Stir in cheese sauce, ham, and hot sauce to taste. Cook over low heat until thoroughly heated (do not boil).
SOURCE: Southern Living Magazine, sometime in 1979. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 01-27-95