Cheesy Ham and Potato Soup
Cheesy Ham and Potato Soup
- 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
Cheesy Ham and Potato Soup: A Warm and Comforting Meal
As the nights draw in and the temperature starts to drop, there's nothing more inviting than a warm and comforting bowl of soup. This Cheesy Ham and Potato Soup is the perfect recipe for those chilly evenings. It's easy to make, packed with flavor, and sure to satisfy your hunger. The combination of tender potatoes, savory ham, and melted cheese creates a rich and creamy soup that will warm you from the inside out. Whether you're looking for a quick and easy weeknight meal or a cozy dinner to share with friends, this soup is sure to hit the spot. So gather your ingredients, grab a spoon, and let's get cooking!
Step-by-step
- Combine potatoes, celery, onion, ham, and water/broth in stockpot and bring to boil.
- Then cook over medium heat until potatoes are tender.
- Stir in the chicken bouillon, salt (if using), and pepper.
- In separate saucepan, melt butter over medium-low heat. Whisk in flour and cook stirring constantly until thick.
- Slowly stir in milk as not to allow lumps to form and all milk is added. Continue to stir until thick (4-5 minutes).
- Add in cheese and stir until melted.
- 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).
