WIEMERS
HERITAGE RECIPE |
Recipe
No. 041 |
|
Name
of Dish: |
Scalloped
Potato Soup |
|
| Submitted
By: |
Imogene
Wiemers |
|
| Source
of Recipe: |
Imogene
Wiemers & Jonell Taylor |
|
STORY BEHIND THE DISH:
Imogene made this soup to take to Jonell Taylor, and they both agreed it should go on the website because it was so good.
| INGREDIENTS: | |
2
tablespoons butter |
1/2
cup water |
1
large onion |
1
tablespoon vegetable boullion |
| 2 garlic cloves, minced | 1/2 cup flour |
| 2 celery stalks, diced | 1 quart lowfat milk |
| 2 carrots, diced | 1 can condensed milk |
| 4 large potatoes, diced | 1/2 poound Cheddar cheese, chopped |
| 1/2 to 1 lb pre-cooked ham, sliced thin | 1/4 cup fresh parsley, chopped |
| salt & pepper to taste | |
DIRECTIONS:
In a Dutch oven, melt butter over medium-low heat, then add vegetables and saute. Add ham and cook for about 5 minutes. Add water and bouillon. Cover to steam until vegetables are fork tender. Stir in flour, then slowly stir in both types of milk. Allow mixture to get hot, but don't boil. Stir in cheese and let melt while soup thickens. Stir in salt, pepper, and parsley. Serve warm. Serves 6.