Todays schedule is going to require a meal that can be warmed up one serving at a time. This soup fits the bill. It’s easy to make and the longer it sits the better it tastes.
Peel and dice 6 potatoes. Add 2 cups corn. And add 1/2 diced onion. Boil these veggies until tender. Reserve about 1 cup water and drain the rest.
While veggies are cooking melt butter over medium heat. Sprinkle flour in and whisk to make roux. Let simmer for a minute.
Slowly stir in chicken broth and milk. You can use whatever kind of milk you would like to use. Half and half would be so good, but I don’t want to run far enough to work it off. So I chose 2%. Continue to cook and stir until the sauce thickens. Stir in salt, pepper and dry Ranch dressing.
Add grated cheese. Stir until melted.
Slightly mash potatoes with potato masher.
Pour in the cheesy sauce and stir to combine. And because soup with out meat isn’t manly enough for the men around here, add the diced ham. You may need to adjust the seasonings depending on how salty your cheese, ham and chicken broth are. Let it simmer for 10 minutes and serve. Or put it in the refrigerator until someone is ready for some food.
- 6 potatoes scrubbed, peeled and diced
- ½ diced onion
- 2 cups frozen corn
- 4 Tablespoons flour
- 4 Tablespoons butter
- 3 cups chicken broth
- 3 cups milk
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 package of dry Ranch dressing
- 2 cups shredded cheese
- 2 cups cooked diced ham
- sliced green onions for garnish
- In a large stock pot boil potatoes, onion and corn until they are tender. Reserve a cup of the water and drain the rest. Use a potato masher to slightly mash the potatoes.
- Melt butter in a saucepan over medium heat. Sprinkle flour into the butter and whisk together to make a roux. Slowly add chicken broth and whisk until it is smooth. Add milk and continue heating a few minutes until thick. Add salt, pepper and dry Ranch dressing. Add grated cheese to sauce and stir until melted.
- Add sauce and ham to stock pot. Stir to combine. Season to taste.