Cheesy Ham and Potato Soup |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 4 |
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This recipe was born out of a need to use some leftover ham. I found a recipe sort of similiar, made it and was sorely disapointed, so I decided to make up my own. Perfect for a chilly day, served with a crusty bread. WARNING: This soup smells amazing while cooking, you will have a hard time waiting to eat it! Ingredients:
3 lbs potatoes, cubed |
1 lb ham, cubed |
2 cups celery, chopped |
1 medium white onion, chopped |
1/2 cup butter (cut into small tsp size pieces) |
1 1/2 teaspoons salt |
1 1/2 teaspoons pepper |
1/2 teaspoon celery salt (optional) |
1 teaspoon parsley |
2 cups milk |
4 tablespoons flour |
1/2 cup heavy whipping cream |
1 1/2 cups chicken stock (unsalted) |
2 cups sharp cheddar cheese |
Directions:
1. Sautee celery, onion, ham, potatoes, salt, pepper, and butter in a large stock pot over medium heat until butter melts and celery and onions become slighlty tender. (stir constantly).
2. Whisk milk, cream, and flour together.
3. Add milk mixture, chicken stock, parsley, and celery salt, stirring occasionally.
4. Bring mixture to a boil, cover and reduce heat to low.
5. Simmer for 45 min-1 hours (all veggies should be very tender).
6. Stir in cheese until melted.
7. Serve and Enjoy!
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