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!”
READY IN:
1hr 45mins
SERVES:
6-8
YIELD:
12 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. 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).
  2. Remove ham bone and strain stock to remove any debris.
  3. Boil the 2 med potatoes halved in stock until softened, remove to separate bowl.
  4. 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.
  5. Mash 2 halved potatoes with small amount of milk and add to stock (helps to thicken).
  6. 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.
  7. Simmer cream sauce for 2 minutes. Add cheese and blend well. Mixture will be very gooey.
  8. Add cheese blend to soup and gently mix to combine.

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