Cheesy Ham and Potato Soup
mmmmm! great flavor and a hearty quantity. I can imagine adding some shredded carrots and/or diced steamed broccoli as a topping as well as bacon of course.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
contains white meat
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
- 1 teaspoon pepper
- 2 cups milk
- 5 tablespoons butter
- 2 cups cheddar cheese shredded
- 3 1/2 cups potatoes peeled and diced (i keep mine with the peel)
- 1/3 cup celery diced
- 1/3 cup onion finely chopped
- 1 -2 cup ham diced and cooked
- 3 1/4 cups water or 3 1/4 cups chicken broth
- 2 tablespoons chicken bouillon granules (omit if using chicken
- salt (to taste)
- 5 tablespoons flour
- Carbohydrate 55.0853907819052 g
- Cholesterol 157.407953250424 mg
- Fat 46.0276742796737 g
- Fiber 1.49402687449199 g
- Protein 35.2016910840702 g
- Saturated Fat 28.1456430508052 g
- Serving Size 1 1 (609g)
- Sodium 1368.33263457311 mg
- Sugar 53.5913639074132 g
- Trans Fat 2.84006143318882 g
- Calories 766 calories
1 Combine potatoes, celery, onion, ham, and water/broth in stockpot and bring to boil. 2 Then cook over medium heat until potatoes are tender. 3 Stir in the chicken bouillon, salt (if using), and pepper. 4 In separate saucepan, melt butter over medium-low heat. Whisk in flour and cook stirring constantly until thick. 5 Slowly stir in milk as not to allow lumps to form and all milk is added. Continue to stir until thick (4-5 minutes). 6 Add in cheese and stir until melted. 7 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).
