Allison’s Soup – Sarah Adolphson Andersen
¼ cup butter or margarine
2 ¼ cups water
4 cups diced and peeled potatoes
½ cup chopped celery
½ cup chopped onion
1 can corn (drained)
6 Tbs flour
2 ½ cups milk or light cream
½ teas pepper
1 ½ teas dill weed
1 teas salt
2 cups grated cheese
2 cups diced ham
Put the potatoes, butter, celery and onions in water; bring to a boil and simmer for 20 minutes or until vegetables are tender. Do not drain. Add corn. Melt 6 Tbs butter in saucepan; stir in flour and remove from heat. Gradually add milk and return to heat; stir until thick and smooth. Add seasonings. Stir sauce into vegetables. Heat through, but do not boil. Add cheese and ham 5 minutes before serving.