CHEESY HAM AND POTATO SOUP RECIPE
- 4 cups potatoes, diced (you can peel them, but I prefer to leave the peel on – I used red potatoes)
- 1/2 cup onion, diced
- 1 cup carrots, sliced
- 1 cup frozen peas (optional, but my kids loved them)
- 2 cups ham, cooked and diced
- 2 (14.5 oz) cans chicken broth
- salt and pepper to taste
- 6 tablespoons butter
- 6 tablespoons flour
- 2 cups milk
- 2 cups sharp cheddar cheese, shredded
Instructions
- In a large stock pot, combine potatoes, onion, carrots, peas, ham and chicken broth. Bring to a boil, lower heat to medium, and let cook until potatoes are soft (about 15-20 minutes for mine). Add salt and pepper, if desired.
- In a small saucepan, melt butter over medium-low heat. Whisk in the flour and continue to stir constantly until the mixture thickens (about 1-2 minutes).
- Slowly add the milk to the butter/flour mixture, stirring the entire time so that you don’t get any lumps. Continue to stir until the mixture thickens once again (takes about 3-5 minutes).
- Add in the cheese to the butter/flour/milk mixture and stir until it’s completely melted.
- Pour the cheese mixture into the stock pot with the vegetables and ham and stir until completely incorporated. It will get thicker as it cools.
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