Ingredients
Units Scale
- 3 cups diced peeled potatoes
- 2-1/2 cups broccoli florets
- 1 cup chopped onion
- 3/4 cup grated carrots
- 2 celery ribs (diced)
- 3 cups chicken broth
- 1/2 cup butter (cubed)
- 1/2 cup all-purpose flour
- 4 cups milk
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup cubed fully cooked ham
- 1 cup 4 ounces shredded cheddar cheese
Instructions
- In a Dutch oven or small stockpot, combine the potatoes, broccoli, onion, carrots, celery, and chicken broth. Let simmer for 20 minutes or until vegetables are tender.
- Melt butter in a large saucepan. Stir in flour to combine. Cook and stir over medium heat for 2 minutes. Slowly add milk whisking as you pour. Add salt and pepper. Stir and bring to a boil, cooking for 2 minutes or until thickened. Add thickened mixture to vegetable mixture. Add the ham. Simmer 10 minutes until heated through. Stir in cheese and mix until melted and thoroughly combined.
- Prep Time: 25 minutes
- Cook Time: 30 minutes