This is another great soup recipe from Jenny Stanger's FREEZER MEALS cookbook. It's nice and creamy, and SUPER easy to make. My family polished it off with no problem!
Ham and Broccoli Cheese Soup
2 cups cubed potato
1/2 cup chopped celery, optional (I added this to the recipe because I had some on hand)
2 cups water
1 1/2 cups cubed fully cooked ham
1 onion, chopped
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon pepper
3 cups milk
2 cups finely shredded cheddar cheese
1 cup frozen chopped broccoli
In a saucepan, bring potatoes, celery (if using), and water to a boil. Cover and cook for 10 to 15 minutes or until tender; set aside.
In a large saucepan, saute the ham and onion in the butter until onion is tender. Stir in the flour and pepper until smooth and a nice roux has formed. Gradually stir in the milk. Add the potatoes and their cooking liquid and bring to a boil. Cook for 2 minutes or more and stir until thickened. Reduce heat to low and then stir in the cheese and broccoli until cheese is melted and soup is heated through.
TIP: Eat now or let cool so you can freeze for a meal sometime down the road!