"limey" > wrote in message
...
> Hi, Elaine. You posted this recipe on February 21 and I made it today
for
> lunch. It was very tasty and is a "keeper". By some small miracle, I
had
> every ingredient needed (with the exception of the fresh parsley). Thanks
> again for posting.
>
> Dora
>
> Posted by Elaine to r.f.c. - 2/21/05
> Bon Appétit
> December 1995
>
> Cheese & Potato Soup
> 2 tablespoons vegetables oil
> 1/2 cup chopped celery
> 1/2 cup chopped carrot
> 1/2 cup chopped onion
> 1/2 teaspoon dried thyme
> 3 tablespoons all purpose flour
> 2 cups canned low-salt chicken broth
> 2 cups milk
> 1 10- to 12-ounce russet potato, peeled, diced
> 1 cup packed shredded sharp cheddar cheese (about 4 ounces)
> 1/2 cup chopped ham
> Hot pepper sauce (such as Tabasco)
> Chopped fresh parsley
> Heat oil in heavy large saucepan over medium heat. Add celery, carrot,
onion
> and thyme and sauté until vegetables begin to soften, about 5 minutes.
> Sprinkle flour over and stir 2 minutes. Gradually whisk in broth, then
milk.
> Add potato and bring soup to boil. Reduce heat and simmer soup until
potato
> is tender, about 20 minutes. Add cheese 1/3 cup at a time, stirring until
> melted and smooth after each addition. Mix in ham. Season soup to taste
with
> hot pepper sauce, salt and pepper. Sprinkle with parsley and serve.

I'm glad you enjoyed it Dora - me too. And it's not a hard recipe to use
what's on hand - even if you don't have everything.

Elaine