This wholesome soup can be served with warm, crusty bread. It serves about 4.
2 cups red potatoes, peeled and cubed
1 cup shredded cabbage
1 cup cooked ham, diced
1 cup Monterey jack cheese, shredded
1 onion, mined
3 tbsp flour
3 cups reduced-fat milk
2 tbsp butter or margarine
Salt and pepper
Boil potatoes until tender. Drain and set aside.
In the meantime, melt the butter or margarine in a large saucepan. Add the onion and sauté until tender. Then add the flour and cook for a few minutes. Season with pepper and salt. Add 1 cup of water, boiled potatoes and the remaining ingredients (except cheese) and combine well. Allow to simmer for about 5 minutes, while stirring continuously. Add the cheese and cook until the cheese has melted. Season well.