3 small potatoes, peeled and diced
1 Tbsp. olive oil
6 Tbsp. butter
5 1/2 Tbsp. flour
3/4 c. carrots, diced
1 1/4 c. fully cooked ham, diced
1/3 c. frozen corn
4 c. chicken broth
1 1/4 c. cheddar cheese, grated
dash or two of chipotle tabasco
In a small skillet, cook the potatoes with olive oil over medium heat for 5-7 minutes, stirring occasionally. Set aside.
In a large pot, melt the butter over low heat. Add in the flour. Stir until smooth. Let bubble for 1 minute, stirring frequently.
Add in the carrots, ham, corn, and set aside potatoes. Stir.
Add in the broth and bring to a boil. While the soup is coming to the boil, add in the seasonings to taste. Let the soup boil for 2 minutes, stirring occasionally.
Remove from heat. Add in the cheese and chipotle tabasco. Stir until the cheese is melted. Serve hot. Maybe with bread or crackers.
Recipe adapted from Taste of Home's Big Book of Soup