Cheese and Potato Soup

• 2 tablespoons vegetables oil
• 1/2 cup chopped celery
• 1/2 cup chopped carrot
• 1/2 cup chopped onion
• 1/2 teaspoon dried thyme
• 3 tablespoons all purpose flour
• 2 cups canned low-salt chicken broth
• 2 cups milk
• 1 10- to 12-ounce russet potato, peeled, diced
• 1 cup packed shredded sharp cheddar cheese (about 4 ounces)
• 1/2 cup chopped ham
• Hot pepper sauce (such as Tabasco)
• Chopped fresh parsley

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.

vegetables oil, celery, carrot, onion, thyme, flour, chicken broth, milk, potato, cheddar cheese, ham, pepper sauce, fresh parsley

Taken from www.epicurious.com/recipes/food/views/cheese-and-potato-soup-998 (may not work)