smoky cheese and potato soup

Name: SMOKY CHEESE AND POTATO SOUP
Cook time: 25 min
Yield: 4
Cuisine: American
Ingredients: 1-1/2 cup(s) shredded smoked cheddar, smoked mozzarella, or smoked gouda cheese (6 oz.); 1 tablespoon(s) all purpose flour; 1 cup(s) finely chopped ham; 1/2 cup(s) finely chopped carrot (1 med.); 1/2 teaspoon(s) curry powder; 1/2 teaspoon(s) paprika; 3 cup(s) whole milk; 1/2 package(s) (24 oz.pkg.) refrigerated garlic mashed potatoes; - canned shoestring potatoes, snipped fresh parsley, and/or paprika (optional)

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Private Recipe by

Ellen Gwaltney Bales

@Starwriter

Indianapolis, IN

Recipe & photo from Family Circle Hometown Favorites 07-16-2016

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yield 4 serving(s)

cook time 25 Min

method Stove Top

Ingredients For smoky cheese and potato soup

1-1/2 c

shredded smoked cheddar, smoked mozzarella, or smoked gouda cheese (6 oz.)
1 Tbsp

all purpose flour
1 c

finely chopped ham
1/2 c

finely chopped carrot (1 med.)
1/2 tsp

curry powder
1/2 tsp

paprika
3 c

whole milk
1/2 pkg

(24 oz.pkg.) refrigerated garlic mashed potatoes
canned shoestring potatoes, snipped fresh parsley, and/or paprika (optional)

How To Make smoky cheese and potato soup

1
In a medium bowl combine cheese and flour; set aside.

2
In a Dutch oven combine the ham, carrot, curry powder, and paprika. Cook and stir over medium heat for 2 minutes. Stir in milk. Cook, uncovered, for 4 to 5 minutes, or just until milk is hot but not boiling, stirring occasionally.
3
Gradually whisk in mashed potatoes. Cook and stir until hot and bubbly. Stir in the cheese mixture. Cook and stir about 2 minutes or just until cheese melts.
4
Ladle soup into bowls. If desired, top with shoestring potatoes, parsley, and/or paprika.
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