Chalet Supper Soup
- Ready In:
- 55mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 3 carrots
- 3 leeks (white and light green parts only)
- 1 slice thick ham
- 2 lbs small red potatoes, scrubbed
- 2 tablespoons butter
- 1 onion, chopped
- 1 teaspoon salt
- 3 cups milk
- 1 1⁄2 cups wide egg noodles
- 1 (10 ounce) package fresh spinach
- 1 cup finely shredded gruyere or 1 cup extra old cheddar cheese
- 1⁄2 teaspoon pepper
directions
- Cut carrots into 1 1/2 inch lengths.
- Cut leeks lengthwise almost but not all the way to root end; spreading leaves, flush out grit under water.
- Cut crosswise into 1 1/2 inch lengths.
- Cut ham into 3/4 inch chunks.
- Halve or quarter potatoes; set aside.
- In large Dutch oven, melt butter over medium-high heat; saute carrots, leeks, ham and onion until leeks and onion are softened, about 8 minutes.
- Add potatoes, 4 cups water and salt; bring to boil.
- Reduce heat, cover and simmer, stirring occasionally, until potatoes are just tender, about 20 minutes.
- Add milk; bring to simmer, Stir in noodles and spinach; simmer, uncovered, until noodles are tender, about 10 minutes.
- Stir in cheese and pepper.
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I live in Ontario, Canada with my husband and our new little baby girl. We are both stay at home parents as our motel business is attached to our house. We recently turned Vegan and have been experimenting with lots of different meat substitute recipes (seitan, TVP etc).