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.