Creamy Ham and Vegetable Soup

Creamy Vegetable Ham Soup

4C Chicken broth

1-2 cloves garlic, minced

1 Onion, diced

3 Celery Stalks, diced

4. Carrots, sliced 

2 C. Broccoli Florets 

1 C. Frozen Corn

1-2 C. Ham, diced

Belchemel Sauce

1/2 Stick Butter

1/4 C. Flour

Salt and Pepper (I usually go for 1/2 t. of each)

1 + C. Milk

1 C. Shredded Cheese

Instructions:

Sautee garlic, onion, celery and carrots until slightly browned. Add chopped ham and cook another 5-7 min or until the ham has a bit of color on it. Add broth and bring to a boil. Simmer until carrots are soft. Add corn and broccoli and simmer until broccoli is tender.

While soup is simmering, make the belchemel sauce. Melt the butter over medium high heat. Once butter has melted, add salt and pepper. stir together and add flour. Gradually whisk in the milk, adding less or more than the 1 cup depending on desired thickness. Once the sauce is to the right consistency, add shredded cheese and stir until melted. 

Once broccoli is tender, pour Belchemel sauce into your vegetable soup. Let them simmer together until it boils again, and serve with garlic bread or rolls. 

Notes from Jill's Kitchen:

A friend made this for us after Duncan was born years and years ago. I loved it and asked for the recipe and FINALLY made it for the first time tonight! I love soup and this one is right my alley.