Cheddar Ham Soup

By Snoo

The hearty soup, chock full of leftover ham, veggies and cheese, is creamy and comforting. And even though the recipe makes enough to feed a crowd of post holiday guests.

Serving size 1 cup
Cal 281
Fat 15g
Protein 19g
Carb 20g
Fiber 2g
Sodium 798mg

Ingredients

• Ingredients:
• 2 cups diced peeled potatoes
• 2 cups water
• 1/2 cup sliced carrot
• 1/4 cup chopped onion
• 1/4 cup butter, cubed
• 1/4 cup all-purpose flour
• 2 cups milk
• 1/4 to 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups (8 ounces) shredded reduced-fat cheddar cheese
• 1-1/2 cups cubed fully cooked lean ham
• 1 cup frozen peas, thawed

Preparation

Step 1

In a large saucepan, combine the potatoes, water, carrot and onion. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.

Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted. Stir into undrained potato mixture. Add ham and peas; heat through.