Cheesy Ham & Potato Soup

Annette Adelhardt
Pratt, Kansas

2 lbs. processed cheese, cubed
2 lbs. frozen cubed hash brown potatoes
1/2 to 1 lb. ham, cubed or diced
12 oz. evaporated milk
milk as needed
salt and pepper to taste

Combine cheese, frozen hash browns, ham and evaporated milk in a heavy saucepan. Add milk to desired consistency. Heat on medium low heat until hot and steaming but do not boil. Add salt and pepper to taste.

…from “Between Friends” Cookbook
ADRIANS “A Unique Boutique”

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