Cheesy Creamy Ham and Potato Soup |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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A rich hearty soup great for left over holiday ham. I use the bone from the ham to make the stock. DS said it was the best soup he ever had! Ingredients:
4 cups water |
1 large ham bone |
2 1/4 cups potatoes, diced |
2 medium potatoes, halved |
2 1/4 cups ham, cubed |
1 medium onion, diced |
3 garlic cloves, minced |
5 tablespoons butter |
5 tablespoons flour |
2 1/2 cups milk |
1 3/4 cups shredded cheddar cheese |
salt and pepper |
Directions:
1. Boil ham bone in 4 cups of water in large stock pot for approx 1 hour. (If omitting this step use 4 chicken bouillon or 4 cups chicken broth instead).
2. Remove ham bone and strain stock to remove any debris.
3. Boil the 2 med potatoes halved in stock until softened, remove to separate bowl.
4. Combine 2 1/4 cups diced potatoes, 1 med onion and 3 minced garlic cloves and add to stock. Add salt and pepper to taste. Cook until potatoes are tender.
5. Mash 2 halved potatoes with small amount of milk and add to stock (helps to thicken).
6. In separate pan, melt butter. Add in flour a tablespoon at a time to make a roux or paste. Add milk and blend well to make a cream sauce.
7. Simmer cream sauce for 2 minutes. Add cheese and blend well. Mixture will be very gooey.
8. Add cheese blend to soup and gently mix to combine.
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