Cheddar Ham Soup Recipe
“I knew this recipe was a keeper when my mother-in-law asked for it!†relates Marty Matthews in Clarksville, Tennessee. 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, Mary notes, “don’t look for leftovers!â€
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 7
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
- 1/4 cup all-purpose flour
- 1/4 teaspoon pepper
- 2 cups water
- 1/4 cup chopped onion
- 2 cups 2% milk
- 1/4 cup butter cubed
- 2 cups (8 ounces) shredded cheddar cheese
- 1 cup frozen peas
- 2 cups diced peeled potatoes
- 1-1/2 cups cubed fully cooked ham
- 1/2 cup sliced carrot
- 1/4 to 1/2 teaspoon salt
- Carbohydrate 9.79599042785101 g
- Cholesterol 17.4303571428571 mg
- Fat 6.74577190945585 g
- Fiber 1.20919815297595 g
- Protein 2.0180090327717 g
- Saturated Fat 4.19361479397559 g
- Serving Size 1 1 serving (169g)
- Sodium 183.717294103011 mg
- Sugar 8.58679227487507 g
- Trans Fat 0.514665480806991 g
- Calories 107 calories
Directions 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. Yield: 7 servings. Originally published as Cheddar Ham Soup in Simple & Delicious November/December 2006, p31 Nutritional Facts 1 cup equals 303 calories, 17 g fat (11 g saturated fat), 64 mg cholesterol, 763 mg sodium, 20 g carbohydrate, 2 g fiber, 17 g protein. Print Add to Recipe Box Email a Friend
