Cheesy Ham and Potato Soup Recipe
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
- salt and pepper to taste
- 2 cups milk
- 6 tablespoons butter
- 6 tablespoons flour
- 2 cups sharp cheddar cheese shredded
- 1/2 cup onion diced
- 1 cup carrots sliced
- 4 cups potatoes diced (you can peel them but i prefer to leave the peel on - i used red potatoes)
- 1 cup frozen peas (optional but my kids loved them)
- 2 cups ham cooked and diced
- 2 (14.5 oz) cans chicken broth
- Carbohydrate 13.7870281213526 g
- Cholesterol 63.5273437648828 mg
- Fat 21.5940109428496 g
- Fiber 0.953999991416931 g
- Protein 10.609845314172 g
- Saturated Fat 13.5597962532899 g
- Serving Size 1 1 Serving (149g)
- Sodium 319.150071661155 mg
- Sugar 12.8330281299357 g
- Trans Fat 1.41988468795082 g
- Calories 288 calories
In a large stock pot, combine potatoes, onion, carrots, peas, ham and chicken broth. Bring to a boil, lower heat to medium, and let cook until potatoes are soft (about 15-20 minutes for mine). Add salt and pepper, if desired.In a small saucepan, melt butter over medium-low heat. Whisk in the flour and continue to stir constantly until the mixture thickens (about 1-2 minutes).Slowly add the milk to the butter/flour mixture, stirring the entire time so that you don't get any lumps. Continue to stir until the mixture thickens once again (takes about 3-5 minutes).Add in the cheese to the butter/flour/milk mixture and stir until it's completely melted.Pour the cheese mixture into the stock pot with the vegetables and ham and stir until completely incorporated. It will get thicker as it cools.
