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Ham, Cheese and Potato Soup

A hearty soup that can be a lunch, or a light dinner.

Prep Time 20 minutes
Cook Time 20 minutes
Servings 12 people
Calories 96 kcal

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.