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Cheesy Ham and Potato Soup

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“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.”
READY IN:
30mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Combine potatoes, celery, onion, ham, and water/broth in stockpot and bring to boil.
  2. Then cook over medium heat until potatoes are tender.
  3. Stir in the chicken bouillon, salt (if using), and pepper.
  4. In separate saucepan, melt butter over medium-low heat. Whisk in flour and cook stirring constantly until thick.
  5. 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. Add in cheese and stir until melted.
  7. 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).

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