Cheesy Ham & Potato Soup

By á-24836

Comfort food at its finest! Make this soup to use up leftover ham after the holidays. If you have leftover potatoes too, substitute them and add at the end.

Ingredients

• 3 1/2 cups potatoes, peeled and diced
• 1/3 cup celery, diced
• 1/3 cup onion, finely chopped
• 1 to 2 cups ham, diced and cooked
• 3 1/4 cups water or chicken broth
• 2 tablespoons chicken bouillon granules (omit if using chicken broth)
• Salt, to taste
• 1 teaspoon pepper
• 5 tablespoons butter
• 5 tablespoons flour
• 2 cups milk
• 2 cups cheddar cheese, shredded

Details

Servings 1
Preparation time 10mins
Cooking time 30mins
Adapted from food.com

Preparation

Step 1

Combine potatoes, celery, onion, ham, and water/broth in stockpot and bring to boil. Then cook over medium heat until potatoes are tender.

Stir in the chicken bouillon (if using), salt, and pepper.

In separate saucepan, melt butter over medium-low heat. Whisk in flour and cook stirring constantly until thick. Slowly stir in milk as not to allow lumps to form and all milk is added. Continue to stir until thick, about 4-5 minutes.

Add in cheese and stir until melted.

Stir the cheese mixture into the stockpot and cook until heated through. (I also will break up some of the potatoes for thickness. It gets thicker as it cools and next day).