Creamy Potato Cheese Chowder Creamy Potato Cheese Chowder

One of the things I got for Mother’s Day weekend was a snowstorm. Because it was cold and snowy I decided we needed some soup to keep us warm. I decided to make one of our favorites: Creamy Potato Cheese Chowder. My entire family loves this soup and asks for it all winter long so I always make a large pot of it. Here is the recipe:
Put the following into a large stockpot:
8 cups water
4 tsp. chicken bouillon
1 onion, chopped or ½ c. chopped onions
1 c. sliced carrots*
1 tsp. garlic salt
1 tsp. parsley flakes
1/8 tsp. basil
*1/2 c. carrot dices can also be used*

combine the carrots, onions, and seasonings combine the carrots, onions, and seasonings

Boil until carrots are starting to round. Then add:  3 medium potatoes, peeled and sliced** Cook until fork tender. ** You could also use 1 1/2 cups Potato Slices cooked in 3 cups of water**

In a separate pan: brown 1 cup ham* or bacon. (I like to use a little of both.) Add this to the soup. *You could also use 1 cup freeze dried diced ham cooked in 1 ½ cups of water*

In a saucepan:
melt ¾ c. butter*
Add ¾ c. flour
1 ½ tsp. salt
½ tsp. sugar
1 quart of half and half cream Cook until it thickens stirring constantly.

make the white sauce make the white sauce

Add it to the stockpot.
* You could also use ¾ c. butter powder mixed with approximately ¾ c. water*

add white sauce to stock pot add white sauce to stock pot

Add 2 c. Swiss cheese and 2 cups cheddar cheese** Stir until melted.
**Freeze Dried Sharp Cheddar Cheese could also be used. Just add it and let it rehydrate.

add the shredded cheese to the soup add the shredded cheese to the soup


Contributed by Pam Higley