Man, it’s been awhile since I posted here! As I’m sure you can imagine, the holidays kept me pretty busy! I hope you all had a wonderful Christmas (or Hanukkah or whatever holiday you may celebrate)! Every Christmas, I make a delicious honey ham and there are always lots of leftovers. My favorite thing to make with the leftovers is this creamy, extremely delicious ham & potato soup. It’s my favorite soup ever (and I’m not generally a big soup lover, but this is so darn good). For real. Paired with these amazing homemade rolls, it makes an incredible “comfort food” meal. It’s satisfying, flavorful, and creamy – without being too heavy. I realize I’m not typically one to blog about my favorite recipes, but this is just too good not to share! I started off with a base recipe about 3 years ago and it has been heavily modified over the years to create what is below! Enjoy!
Creamy White Cheddar, Ham, & Potato Soup
2 tbs. vegetable oil
1 sweet onion, diced
3 ribs celery, sliced
4-5 carrots, peeled and sliced
5 cups *less sodium* chicken broth
4 cups potatoes, peeled and cut into bite size cubes
2 cups diced, cooked ham
Freshly ground black pepper, to taste
Salt, to taste (1/2 tsp. is about how much I use)
5 tbs. butter
5 tbs. flour
2 cups whole milk
3 cups shredded sharp white cheddar cheese
In a stockpot, heat the vegetable oil over medium heat and add the onion, celery, and carrots. Sauté until veggies start to soften. Stir in the chicken broth, potatoes, ham, and salt & pepper. Simmer over medium heat until potatoes are tender (about 10-15 minutes).
In a separate saucepan, melt butter over medium-low heat. Whisk in the flour and whisk constantly until thick, about 1 minute. Slowly stir in the milk (don’t add it all at once to avoid clumps). Continue stirring over medium-low heat until it thickens, about 5 minutes. Add the cheese and stir until melted and smooth.
Stir the cheese mixture into the stockpot.
Serve and garnish with cheese, green onion, etc. as desired.Pin It