Post by chief_cook2 on Dec 25, 2003 19:33:05 GMT -6
2 Tbs (30 ml) butter
1 medium onion, chopped
4 cups (1 L) chicken stock
3-4 large potatoes, peeled and diced
1 cup (250 ml) diced cooked ham
1/2 tsp (2 ml) dried thyme
1 cup (250 ml) grated Gruyere or Swiss cheese
1/2 cup (125 ml) heavy cream or milk
Salt and freshly ground pepper to taste
Chopped fresh parsley for garnish
Heat the butter in a large pot over moderate heat and saute the onion
until it is tender but not brown, about 5 minutes. Add the stock,
potatoes, ham, and thyme and bring to a boil. Reduce the heat and
simmer covered until the potatoes are tender and slightly mushy, about
20 minutes. Add the cheese and cream, stirring until the cheese
melts, 3 to 5 minutes. Adjust the seasoning with salt and pepper and
serve garnished with chopped parsley. Serves 4 to 6.