Potato Cheddar Soup
Ellen Volpe
A Mike Morgan favorite from soup of the month club
ingredients
- cups water
- 2 cups potatoes, peeled and cubed
- 3 tablespoons butter or margarine
- 1 small onion, chopped
- 3 tablespoons all-purpose flour
- Black pepper to taste
- 3 cups low-fat milk
- 1/2 teaspoon sugar
- 1 cup cheddar cheese, shredded
- 1 cup (8 ounces) cooked ham, cubed
See full recipe
notes
Can add broccoli or chicken instead of ham.
Source: Ellen
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