Here is the repeat winner from The Scullery’s “Best Soup” category…it never disappoints!
1 large onion, chopped
3/4 cup chopped carrots
1/4 cup butter
5 cups peeled and cubed potatoes
3 cups water
2 + 1 cups milk (first you use two, later you use the other one)
4 t chicken bouillon
1/2 t salt
1/2 t pepper
1/4 cup flour
4 cups shredded sharp chedddar cheese
1/2 lb shredded ham (or diced…it’s really up to you)
Instructions:
Using your soup-making pot (I think mine is 5 quart) melt the butter over medium-low heat, then saute the onion and carrots in it for about 5 minutes. It’s important to keep the heat pretty low throughout this process, otherwise when you add the cheese in just a few more steps, it curdles when you dump it in…which still makes a salvagable soup but you have to do a lot of damage control.
Add the potatoes and the water, bringing it to a low simmer. Keeping the heat to a dull roar, cover the pot and let the potatoes simmer for about 15 minutes (let the potatoes become tender)
Stir in 2 cups of milk (yep, you’ll have the +1 leftover), bouillon, salt and pepper. Combine the flour and the other cup of milk in a bowl and stir until its smooth. Stir the flour/milk mixture into the soup, allowing time for it to simmmer again. As it thickens, reduce the heat and add the cheese and ham. Stir until the cheese is melted. Remove the soup from heat and serve it up! Goes nicely with a baguette.
Hillary Danaher 