White Potatoes (2)
into a 3-4 quart pot with the
Water (1 cup)
. Add the
Fresh Parsley (2 Tbsp)
Chicken Bouillon Powder (2 Tbsp)
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.
Heat a small frying pan on medium-high heat. Add
Butter (3 Tbsp)
Onions (1/2 cup)
Carrots (1/3 cup)
Salt (1/2 tsp)
Ground Black Pepper (1/2 tsp)
. Once onions are soft (about 15 minutes), mix in
All-Purpose Flour (3 Tbsp)
. This is what is called a roux.
Right after the flour is combined, pour and stir in the
2% Reduced Fat Milk (2 cups)
. Bring heat down to medium-low, stirring constantly until the white sauce starts to thicken, about 5 minutes.
When the potatoes are soft, pour the sauce into the potato soup base, also adding the
Sharp White Cheddar Cheese (1 cup)
Ham (1 cup)
. Reduce heat to low, stirring often, cooking on low heat for another 5-10 minutes.
Keep warm until ready to serve.