Recipe Ham and Potato Soup Amish Recipes Quantity Cooking

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Ham and Potato Soup

Combine potatoes, celery, onions, carrots, salt, pepper, and seasoned salt. Add a little liquid and cook until vegetables are tender; drain. Heat butter and flour together until some is roasted. Add milk, vegetables, and ham, and heat to almost boiling. Turn off heat and add Velveeta cheese. Keep war, but don't boil.

Yields 24-26 quarts.

6 lbs. ham, cubed
6 qt. potatoes, cubed
8 c. celery, diced
2 lg. onions, diced
8 c. carrots, diced
salt
pepper
seasoned salt
2 c. butter
3 c. flour
2½-3 gal. milk
2 lb. Velveeta cheese

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