Ingredients
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5 (14 ounce) cans low sodium chicken broth
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8 medium potatoes, cubed
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2 stalks celery, diced
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2 medium carrots, diced
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1 medium white onion, diced
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1/2 lb smoked ham, chopped ((if you meat has a casing or tough edge, remove))
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3 ounces Canadian bacon, chopped ((if your meat has a casing or tough edge, remove))
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1 quart heavy cream ((you can also use half and half or milk))
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4 tablespoons butter
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1/4-1/2 cup cornstarch
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8 ounces cheddar cheese (can use up to 12 ounces)
Instructions
- In a large kettle, combine chicken broth and cubed potatoes and bring to a boil.
- In a sauce pan melt butter and add onion, celery and carrots and saute until tender, about 10-15 minutes depending on how fine you chopped your veggies.
- When the potatoes are done add the ham, canadian bacon, celery, carrot and onion mixture with butter to the broth.
- Reduce heat to medium and when the soup is NOT boiling.
- Slowly add the Heavy Cream (you do not have to use the entire quart) just enough to made it creamy.
- Add cheese and stir until melted.
- Remove about half of the soup mixture and place in blender.
- Blend until smooth then return to soup to thicken.
- If it isn't thick enough, mix corn starch with cold water and add to soup.
- Simmer on medium heat for about an hour or until it thickens stirring occasionally.
- Serve with crispy sour dough bread or Aroostook's Refrigerator Rolls and enjoy.