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Cheddar Ham Soup
From April/May 2020 Magazine
Ingredients
  • 2 cups diced peeled potatoes
  • 2 cups water
  • ½ cup sliced carrot
  • ¼ cup chopped onion
  • ¼ cup butter, cubed
  • ¼ cup all-purpose flour
  • 2 cups 2% milk
  • ¼ to ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 cups shredded cheddar cheese
  • 1-½ cups cubed fully cooked ham
  • 1 cup frozen peas
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