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Potato, Ham and Cheese Soup


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  • 3 cup yellow potatoes peeled and cubed
  • 3 tbsp butter
  • 1 small sweet onion chopped
  • 3 tbsp all-purpose flour
  • 3 cup milk
  • 1 1/2 cup shredded cheddar cheese
  • 1 cup ham diced
  • 1 salt to taste
  • 1 pepper to taste



Step 1

Using a medium sized stock pot, boil potatoes until desired tenderness. Reserve 1 cup of water from boiled potatoes then drain.

In a small frying pan, sauté onion in butter until tender and translucent.

Add onions, butter and flour to stock pot and stir together over low heat to make a roux (thickener).

Add potatoes, reserved liquid, milk, cheese and Ham to stock pot and simmer on medium heat 30-40 minutes stirring frequently until thickened.

Serve with cornbread or fresh baked rolls. Garnish with shredded cheese

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