Cooking Instructions
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Step 1
Place
White Potatoes (2)
into a 3-4 quart pot with the
Water (240 mL)
. Add the
Fresh Parsley (6 g)
and
Chicken Bouillon Powder (10 g)
.
Step 2
Heat the pot over medium-high heat with the lid on. Once the water starts to boil, reduce heat to medium-low for 15-20 minutes, or until potatoes are soft when pierced with a fork. Remove from heat.
Step 3
Heat a small frying pan on medium-high heat. Add
Butter (45 g)
,
Onions (75 g)
,
Carrots (50 g)
,
Salt (3 g)
and
Ground Black Pepper (1 g)
. Once onions are soft (about 15 minutes), mix in
All-Purpose Flour (25 g)
. This is what is called a roux.
Step 4
Right after the flour is combined, pour and stir in the
2% Reduced Fat Milk (480 mL)
. Bring heat down to medium-low, stirring constantly until the white sauce starts to thicken, about 5 minutes.
Step 5
When the potatoes are soft, pour the sauce into the potato soup base, also adding the
Sharp White Cheddar Cheese (135 g)
and
Ham (150 g)
. Reduce heat to low, stirring often, cooking on low heat for another 5-10 minutes.
Step 6
Keep warm until ready to serve.
