About 20 years ago when we were living in Lawler, Iowa, I bought the local church cook book. Being a mom with a house full of hungry kids I was always looking for recipes that they would like but I would like too. Sometimes, that isn’t easy.
I am a HUGE fan of soups and stews but that isn’t something kids typically like neither does Hubby for that matter. He says they don’t fill him up. One day I decided to give this recipe a try hoping the cheese would entice the kids to eat it…and the ham might make Hubby think it’s filling.
Well…it was a hit and has forever been named “Jill Reicks” soup…it’s actually called “Cheese Chowder”. Some of you might know Jill as the owner of Pine Needles Quilt Shop in Cedar Rapids.
Anyway…here’s the recipe.
3 medium potatoes diced
3 stalks of celery diced (we typically skip the celery)
1 medium onion chopped
4 carrots grated (I just slice mine)
1/4 teaspoon pepper
1/2 cup butter
1/2 cup flour
1 quart milk
1 pound Velveeta cubed
2 cups chopped ham (we use Turkey Ham)
Cook vegetables in 3 cups of chicken broth with pepper. Don’t drain. In a large sauce pan, melt the butter, then flour and milk making a white sauce. Cook over medium heat stirring constantly. Add Velveeta gradually stirring to melt the cheese. Add this sauce to the cooked vegetables and ham. Heat thoroughly but don’t boil.
I’ve made this so many times that I don’t use a recipe anymore…I have been know to “clean the refrigerator” when I make this soup. That’s why you can see green beans included in the soup but not listed in the recipe. If there are any vegetables left over in the refrigerator, I just throw them in the soup.
Like most soups, this is even better the next day. Leftovers never go to waste…and that “Jill Reick’s” soup.