Ingredients
-
3 1/2
-
1/3
-
1/3
-
1
-
1 - 2
-
3 1/4
-
2
-
-
1
-
5
-
-
-
-
-
Directions
Cheesy Ham and Potato Soup,Comfort soup at its finest! I usually make this to use up leftover ham. This is easy to adapt with other ingredients. I don’t put celery in mine. I have added garlic sometimes as well.,OK, this is going to be really hard to say because of the nature of my relationship with soup. I love cooking soup, I love eating it, filling my house with the aroma of it and I even love talking about it. My ability to make divine potato leek soup and proper Russian borscht are among my top ten life skills and my ancestors are watching. It’s part of my culture. But this soup has stolen my heart. It’s my favorite. I need supervision or I’ll try to eat it right out of the pot while it’s still boiling. I try a lot of recipes off the internet and I rarely make the same one twice. I almost always make adjustments, usually major. Not with this. I’ll make it over and over and no changes are needed. If you want you could add a crispy bacon or cheese topping, some chives would be lovely, or leeks in with or instead of the onions, maybe add a little garlic or experiment with different kinds of cheese (fontina anyone?). But none of that is needed. This soup is perfect.,This is the best soup I’ve ever made and it’s easy! use fat free half and half and fry up pancetta at the end. It’s delicious.
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Steps
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1
Done
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Combine Potatoes, Celery, Carrots, Onion, Ham, and Water/Broth in Stockpot and Bring to Boil. |
|
2
Done
|
Then Cook Over Medium Heat Until Potatoes Are Tender. |
|
3
Done
|
Stir in the Chicken Bouillon, Salt (if Using), and Pepper. |
|
4
Done
|
in Separate Saucepan, Melt Butter Over Medium-Low Heat. Whisk in Flour and Cook Stirring Constantly Until Thick. |
|
5
Done
|
Slowly Stir in Milk as not to Allow Lumps to Form and All Milk Is Added. Turn Up to Medium Heat. Continue to Stir Until Thick (4-5 Minutes). |
|
6
Done
|
Add in Cheese and Stir Until Melted. |
|
7
Done
|
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). |
