What could be better on these brisk autumn days than a hot bowl of homemade soup?
Having a big chunk of bread to dip in it!
This is another family recipe, and one that I make alot...like almost once a week alot.
Here's what you'll need:
Here's what you do....
Chop your veggies.
In a large saucepan bring water, potato, carrots, green onion, salt and pepper to boil.
Reduce heat and cover. Simmer for 8-10 minutes, until veggies are tender.
Remove from heat, and do not drain.
While your veggies are simmering, start on the Bechamel sauce.
This can be done on the stove top, but I find it easier to use my glass batter bowl and make it in the microwave.
Step 1: Melt butter in microwave-safe bowl.
Step 2: Whisk in flour and microwave for 10-15 seconds until creamy looking.
Step 3: Add milk and whisk. Microwave covered on high for 3-4 minutes, then whisk.
Continue cooking until sauce has thickened...watch that your sauce does not overflow as it thickens!!
Step 4: Stir in shredded cheese until melted.
Once your sauce is ready and your veggies are tender, stir the cheese sauce into the undrained veggies and return to burner.
Stir in the canned corn and cubed ham.
At this point, I like to transfer my soup into a crockpot on low to keep hot until we're ready to eat.
It works great for cooking ahead nights!
If you're going to eat right away, simply heat the soup through on low heat.
Be sure to stir it occasionally to avoid scorching!