Directions:
- Peel and chunk potatoes.
- Boil in salted water until almost done (fork can pierce but not break potato chunk).
- Chop onion, cube ham and add to potato water during last 5 minutes of boiling time.
- While potatoes are cooking, in small saucepan melt butter.
- Stir in flour, stirring constantly.
- Slowly add the half and half.
- Stir to remove lumps till smooth and starting to thicken.
- Slowly add 2 cups milk; stirring constantly to prevent lumps and scorching.
- Add 1/2 of the Velveeta Cheese.
- Stir to melt cheese.
- Add remaining milk.
- Season to taste.
- Drain water from potato& onions reserving approximately 1/2 of the water.
- Place drained ham, potatoes& onions in large stock pot.
- Add milk mixture, remaining cheese and stir over low heat till cheese is melted.
- Garnish w/choice of chopped green onions, bacon crumbles and grated cheddar cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 316.43 Kcal (1325 kJ) | ||
| Calories from fat | 171.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.06g | 29% | |
|---|---|---|---|
| Cholesterol | 48.11mg | 16% | |
| Sodium | 1172.23mg | 49% | |
| Potassium | 271.13mg | 6% | |
| Total Carbs | 18.17g | 6% | |
| Sugars | 7.49g | 30% | |
| Dietary Fiber | 0.74g | 3% | |
| Protein | 17.48g | 35% | |
| Vitamin C | 1mg | 2% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.3mg | 2% | |
| Calcium | 255.5mg | 26% | |
| Amount Per 100 g | |||
| Calories | 143.46 Kcal (601 kJ) | ||
| Calories from fat | 77.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.64g | 29% | |
|---|---|---|---|
| Cholesterol | 21.81mg | 16% | |
| Sodium | 531.47mg | 49% | |
| Potassium | 122.92mg | 6% | |
| Total Carbs | 8.24g | 6% | |
| Sugars | 3.4g | 30% | |
| Dietary Fiber | 0.33g | 3% | |
| Protein | 7.92g | 35% | |
| Vitamin C | 0.4mg | 2% | |
| Iron | 0.2mg | 2% | |
| Calcium | 115.8mg | 26% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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