Ingredients
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4 cups water
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1 large ham bone
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2 1⁄4 cups potatoes
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2 medium potatoes
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2 1⁄4 cups ham
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1 medium onion
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3 garlic cloves
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5 tablespoons butter
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5 tablespoons flour
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2 1⁄2 cups milk
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Directions
Prep Time: 20m | Cook Time: 105m | Serves: 6-8
Cheesy Creamy Ham and Potato Soup, “A rich hearty soup great for left over holiday ham. I use the bone from the ham to make the stock. DS said it was the best soup he ever had!”, VERY VERY VERY Good on a Winter DAY : , I followed the instructions and it turned out awesome. Loved it. Will try to tweak it next time.
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Steps
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1
Done
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Boil ham bone in 4 cups of water in large COVERED stock pot for approx 1 hour. If omitting this step use 4 chicken bouillon or 4 cups chicken broth instead. |
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2
Done
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Remove ham bone and strain stock to remove any debris. |
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3
Done
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Boil the 2 med potatoes halved in stock until softened, remove to separate bowl. |
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4
Done
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Combine 2 1/4 cups diced potatoes, 1 med onion, DICED HAM, and 3 minced garlic cloves and add to stock. Add salt and pepper to taste. Cook until potatoes are tender. |
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5
Done
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Mash 2 halved potatoes with small amount of milk and add to stock helps to thicken. |
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6
Done
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In separate pan, melt butter. Add in flour a tablespoon at a time to make a roux or paste. Add milk and blend well to make a cream sauce. |
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7
Done
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Simmer cream sauce for 2 minutes. Add cheese and blend well. Mixture will be very gooey. |
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8
Done
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Add cheese blend to soup and gently mix to combine. |
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9
Done
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10
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11
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12
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13
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14
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15
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