1/2 c chopped celery
1/2 c. carrots
1/2 c. onion
1/2 t dried thyme
3 T. flour
2 cups canned chicken broth
2 cups milk
1 large 10-12 oz potato
1 c cheddar cheese
1/2 c ham
Tabasco
Chopped fresh parsley
Directions: Heat oil in pan over medium heat. Add celery, carrot, onion and thyme and sauté until soft about 5 min. Sprinkle flour and stir for 2 min. Add broth, then milk. Add potato and bring to boil. Simmer until potato is tender approx. 20 min. Add cheese in thirds after melted and smooth. Mix in ham. Season with Tabasco and salt & pepper. Garnish with parsley.
Recipe Contributor: Julie Shea
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