POTATO AND CHEESE SOUP - Soup Recipe | BCLIQUOR

Ingredients

• 2 tbsp (30 ml) olive oil
• 2 tbsp (30 ml) butter
• 1 cup (250 ml) finely chopped onion
• 1 cup (250 ml) chopped celery, cut into ¼-in (0.5 cm) dice
• 1 cup (250 ml) chopped carrot, cut into ¼-in (0.5 cm) dice
• 2 tsp (10 ml) chopped fresh thyme leaves or ½ tsp (2 ml) dried
• ⅓ cup (75 ml) all-purpose flour
• 2 cups (500 ml) chicken stock
• 2 cups (500 ml) milk
• 1 lb (500 g) russet potatoes, peeled and cut into ½-in (1.25 cm) dic
• 1 cup (250 ml) shredded sharp cheddar cheese
• 1 cup (250 ml) shredded Swiss cheese
• 1 cup (250 ml) chopped Black Forest or speck ham, cut ½-in (1.25 cm) dice
• hot pepper sauce (optional)
• chopped flat leaf parsley, for garnish