Cheesy Ham and Potato Soup

My Cheesy Ham and Potato Soup Adventure

As a busy working mom, finding time to cook hearty, satisfying meals can feel like a monumental task. But sometimes, the simplest recipes are the most rewarding. That's where this Cheesy Ham and Potato Soup comes in. It's a true comfort food classic, perfect for a chilly evening or a lazy weekend afternoon. The best part? It’s incredibly adaptable – perfect for using up leftover ham, vegetables, or whatever else you have lingering in your fridge. This recipe is my go-to when I want something warm, satisfying, and relatively quick to prepare.

I stumbled upon this recipe years ago while searching for ways to use up leftover ham from Easter. I’m not a huge fan of celery, so I always omit it from my version, and I often add a clove or two of garlic for extra flavour. The recipe is essentially a blank canvas; you can adjust it to your tastes and preferences. Want to add different cheeses? Go for it! Prefer a creamier soup? Feel free to add more milk or cream. The beauty of this recipe is its flexibility. I've even experimented with adding different types of ham, from smoky to honey-glazed, and each variation adds its own unique twist. Sometimes, depending on the ham I use, I don’t even need to add extra salt. The saltiness of the ham is often enough to give it a delicious savory flavor.

The process of making this soup is so straightforward. It begins with simply boiling potatoes, onions, and ham in water or broth. I often use leftover ham bone to add depth of flavour to the broth. Then, I make a simple roux (butter and flour) to thicken the soup, adding milk and gradually whisking until it achieves the desired creamy consistency. Finally, the cheese gets stirred in until it's beautifully melted and incorporated, and the entire mixture is combined in the pot. I usually let the soup sit for a bit so the flavors can meld together. The longer it sits, the richer the flavor develops.

One of my favorite things about this soup is how versatile it is. It's perfect for a quick weeknight meal, but it also holds up well as leftovers. In fact, I often find it tastes even better the next day! The flavors have had time to blend, and the soup thickens slightly as it cools, creating an even more comforting texture. I frequently pack it for lunch, and it always warms me up nicely on a cold work day. Its portability makes it the perfect option for those hectic days when you're short on time. I’ve taken it camping, to potlucks and even shared it with my neighbors when life gets busy. The rich, cheesy flavor always elicits compliments!

Beyond its deliciousness and ease of preparation, this soup holds a special place in my heart because it's a recipe I've adapted and tweaked over the years to perfectly suit my preferences. It started as a simple attempt to use leftover ingredients and has transformed into a family favorite, a testament to the joy of simple cooking. This soup isn’t just food; it's a reminder of the small pleasures in life and the comfort found in familiar tastes.

Tips and Variations:

• Spice it up: Add a pinch of red pepper flakes for a touch of heat.
• Add vegetables: Feel free to add other vegetables like carrots, peas, or corn.
• Use different cheese: Experiment with different cheeses like Gruyère, Monterey Jack, or a blend.
• Make it creamy: Stir in a dollop of sour cream or heavy cream for extra richness.
• Make it ahead: This soup tastes even better the next day, making it perfect for meal prepping.

This Cheesy Ham and Potato Soup is more than just a recipe; it's a warm hug in a bowl, a testament to the simple joys of home cooking, and a versatile dish that can easily be tailored to your individual preferences. It is the perfect embodiment of comfort food, and a recipe that will surely become a staple in your kitchen too. So give it a try, and I’m sure you’ll discover why this soup has become a beloved classic in my home. Happy 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.
• Turn up to medium heat.
• 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.