This recipe is for one of the comfort foods that was prepared at the fall Taste of Home cooking school that my sister and I attended last week.
I modified the recipe because the original recipe called for 1 medium potato (I used 4), did not include ham (R insists on some sort of meat in his soups), and I used frozen veggies instead of fresh.
Both R and I liked this soup. Don't be fooled....it is very filling.
Here is the modified version I made. If you want the original recipe search the Taste of Home site.
1 large bag of frozen veggies (mix of cauliflower, broccoli, carrots)
4 cups chicken broth
1 large slice ham steak (diced)
4 medium size potatoes peeled
1 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper
4 tablespoons butter
1/4 cup flour
1 can (12 oz) evaporated milk
2 cups shredded sharp cheddar cheese
In a large pot (dutch oven) bring chicken broth to a boil. Add diced ham and diced potatoes and cook on med high until potatoes are cooked. Add in frozen veggies, Worcestershire sauce, and cayenne pepper. Cook until veggies are hot.
Meanwhile in another saucepan, melt 4 tablespoons butter over medium heat. Whisk in flour until smooth. Gradually add evaporated milk. Bring to boil and stirring constantly. Boil for 2 minutes or until thickened. Reduce heat and stir in cheese. Continue to stir until melted.
Slowly stir cheese sauce into vegetable/ham mixture.
Garnish with shredded cheese. I served with Rhodes dinner buns because they are hardy enough to hold up in the soup.