Now that the holidays are over, and suddenly the weather is supposed to have a cold snap (finally! 45 degrees at the end of December in the northeast is crazy!), it’s time for soup. Specifically a Ham, Cheese and Potato soup that can be lunch or dinner. It’s a good hearty meal. Just add salad and a grilled cheese sandwich!
This is my favorite soup recipe book. I use it all the time, for either a soup where I follow the recipe, or for inspiration, as is the case with this potato soup. I made this soup based on 2 different recipes that I tried to merge together.
I prefer to eat the skins on vegetables, so I don’t peel the potatoes and carrots. Just scrub well to make sure all bits of dirt are removed. Soup is also a good time to use up carrot, celery and potatoes who might be on the decline in looks or quality. I know many professional chefs say the quality of the final product depends on the ingredients you use. That may be true. But my mother taught me to be a bit “Scotch” and use up anything I had. Once cooked, no one is going to know if the carrots or potatoes had spots cut out, or if the celery had wilted.
This soup starts by getting the potatoes and carrots into water. By preventing exposure to the air, potatoes, and even carrots won’t turn brown. Let them sit while the onions and celery are sauteed just to the point of being softened and browned. Although the celery and onions could just be put directly into the water, browning and the fat they are sauteed in, will add flavor. I use bacon fat. Be sure to use a large soup pot or dutch oven.
My stove has enough heat so that it’s sometimes hard to keep food at a simmer, so I use a heat diffuser to control the flame lower. I even use it for vegetables sautes when I want to make sure they only soften without any browning.
I always save any leftover meat and freeze it. For today, I had this chunk of ham that I save from a holiday meal. Soup is a perfect way to use up bits and parts from the freezer. The rest is all items form the pantry. I used a combination of yellow sharp cheddar, Colby, and white cheddar extra sharp cheeses today. Use the cheese(s) of your preference. Swiss would make it more stringy, like French onion soup. Velveeta would melt in well, and would be more mellow than cheddar cheese. The more yellow the cheese, the more yellow the soup will look.
This soup can be further customized however you like it – add some herbs: Dill and Rosemary go in it nicely. IO decided to add a little dill once I finished my potful today. Liven up presentation with some bacon bits, more cheese on top or fresh herb springs. Cooking should be fun – experiment! Step out of the boundaries of a recipe and make it your own version.
I make a very large potful – it’s enough will easily serve 10-12 people, depending on the size of each serving. I ended up with 3 1/2 quarts. We eat soup all week for lunch, so I always go big. And occasionally I make deliveries of a quart of soup to a couple senior citizens who might like a meal to just heat up. It will be fine cut in half for a smaller amount.
Ham, Cheese and Potato Soup
A hearty soup that can be a lunch, or a light dinner.
Ingredients
- 4 cups cubed potatoes
- 1 cup diced carrots
- 2 tbsp butter or fat
- 2 stems celery chopped
- ½ cup onion one medium onion
- 2 tsp salt
- 1 tsp black pepper ground
- 1 ½ tsp Ham Better Than Bouillon
- 2 cups cooked ham cubed
- 8 tbsp one stick butter
- ½ cup flour
- 4 cups milk
- 3 cups grated cheddar or Colby cheese
Instructions
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In a Dutch oven, put 4 cups of water, potatoes, and carrots. Set aside;this keeps the potatoes and carrots from browning after being cut. In a skillet over medium-low heat, melt the fat (bacon fat is tasty!), and then add the celery and onions. Sauté until softened and only lightly browned.
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Add the onions and celery to the potatoes. Add salt, pepper, ham and the Ham Better than Bouillon. Turn on the heat to medium-high, cover the pot, and bring to a light boil; turn down the heat to a simmer. Simmer until potatoes are softened.
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In the same skillet used for the vegetables, melt the stick of butter and stir in the flour. Stir until smooth and bubbling. Stir in the milk gradually, a little at a time, then cook while stirring until the mixture thickens. Just like a bechamel sauce. Add the cheese and stir until it melts into the milk.
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Stir the sauce into the soup. Mix until thoroughly dissolved and the whole pot of soup thickens slightly.
Recipe Notes
Because of the milk, this soup will form a skin as it cools. To prevent this, use a piece of plastic wrap to cover the surface, then remove to transfer to storage containers.
What is your favorite soup to make?
Does your family love soup, or is it hit and miss?
