Ham-N-Potato Church Soup - cooking recipe

Ingredients

10 lb. cubed ham
13 qt. bowl heaping full cooked, shredded potatoes
4 c. cut up onions
2 lb. butter
7 to 8 gal. milk
2 boxes Velveeta cheese
2 to 3 c. chicken base
salt and pepper
6 to 7 c. flour

Preparation

Brown butter; add onions and cook a little.
Add a gallon of milk.
Mix 6 to 7 cups flour with some milk and add to boiling milk.
When thickened, add cheese, salt, pepper and chicken base to suit taste.
Now add the rest of the hot milk, ham and potatoes.