Ingredients
-
2
-
1/2
-
1/2
-
2
-
2 - 3
-
4
-
2
-
-
-
-
-
-
-
-
Directions
Steps
|
1
Done
|
Cook Diced Potatoes in Saucepan With Just Enough Water to Cover. |
|
2
Done
|
When Tender, Drain the Liquid from the Potatoes and Save. |
|
3
Done
|
Set Both Aside While Making Roux. |
|
4
Done
|
in Large Saucepan, Melt Margarine. |
|
5
Done
|
Saute the Chopped Green Onions Until Tender. |
|
6
Done
|
Remove Onion from Pan and Set Aside. |
|
7
Done
|
Add Flour to Melted Margarine and Stir Until Incorporated. |
|
8
Done
|
Cook Over Medium Heat Until the Roux Begins to Just Turn a Golden Color. |
|
9
Done
|
Using a Whisk, Stir in 2 Cups of Milk and 1 Cup of the Saved Potato Liquid. |
|
10
Done
|
Whisk Until Smooth and No Lumps Are Seen. |
|
11
Done
|
Bring Just to a Boil or Until the Soup Thickens. |
|
12
Done
|
Add the Diced Ham, Cooked Onion and the Swiss Cheese. Also, Add Back in the Cooked Potatoes. |
|
13
Done
|
Stir Until Cheese Is Melted. |
|
14
Done
|
Add Salt& Pepper to Your Preference. |
|
15
Done
|
I Usually Add 1 Teaspoons. |
