Cheese and Potato Soup

• 2 tablespoons vegetable oil
• 12 cup celery, chopped
• 12 cup carrot, chopped
• 12 cup onion, chopped
• 12 teaspoon dried thyme
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 2 cups milk
• 12 ounces russet potatoes, peeled and diced
• 1 cup cheddar cheese, shredded
• 12 cup ham, chopped
• Tabasco sauce

1. Heat oil in heavy large saucepan over medium heat.
2. Add celery, carrot, onion and thyme and saute until vegetables begin to soften, about 5 minutes.
3. Sprinkle flour over and stir 2 minutes.
4. Gradually whisk in broth, then milk.
5. Add potato and bring soup to boil.
6. Reduce heat and simmer soup until potato is tender, about 20 minutes.
7. Add cheese 1/3 cup at a time, stirring until melted and smooth after each addition.
8. Mix in ham.
9. Season soup to taste with hot pepper sauce, salt and pepper.
10. Sprinkle with parsley and serve.

vegetable oil, celery, carrot, onion, thyme, allpurpose, chicken broth, milk, potatoes, cheddar cheese, ham, tabasco sauce

Taken from www.food.com/recipe/cheese-and-potato-soup-256160 (may not work)