A creamy, delightful soup. It reminds me of my mom's ham and potato hotdish, which makes this one a great comfort food!
Cheddar Potato and Ham Soup -Modified from
Kate at A Simple Walk - 1/2 onion, diced (I use minced)
- 2 celery stalks, diced
- 2 carrots, diced
- 1/2 lb. ham slices, cubed
- 4 potatoes, cubed
- salt, pepper to taste
- 1 C water
- 4 C chicken broth
- 1/4 C flour
- 2 C milk
- 1 C extra-sharp cheddar, shredded
- 1/2 t. garlic powder
Saute onions, celery and carrots in a large soup pot until oninos are clear and tender. If you do not have a non-stick pan, you may need some olive oil to prevent veggies from sticking.
Add 1 C water to veggies and simmer for a couple of minutes.
Then add potatoes and diced ham, chicken broth a salt and pepper to taste. I also add the minced onion at this step. I do not add any salt, just pepper -- I find the ham has enough salt and in combo with the chicken broth, we're well seasoned.
Simmer soup, covered for about 20 minutes while potatoes cook. If desired, use a potato masher to smush the soup a few times, leaving chunks of potatoes. This makes the broth extra creamy.About 5 minutes before potatoes are done, prepare the cheese sauce. Start by grating about 1 C of extra sharp cheddar cheese.
Combine 1/4 C flour with 1 C milk and whisk together until milk is well blended. Pour into a saucepan and heat over medium heat. Add the second cup of milk. Stir constantly while heating to allow the mixture to thicken. (Making the sauce this way... you don't even miss the butter!)
When thick, remove pan from heat and add cheese. Allow the heat to melt the cheese, and stir to create a delicious cheesy sauce!
When potatoes are tender, pour the cheese sauce into the soup. Stir to combine. Continue to simmer the soup until the desired thickness is reached, stirring frequently.
Serve right away... it's especially good with Italian Herb Bread!
