Wednesday, January 19, 2011
Ham Potato Cheese Soup
I had a lot of ham leftover from Christmas so I cut up small chunks of ham and froze them to make use of them in other ways. Found this recipe and it really tastes great on a cold winter day. Hope you enjoy it too.
3 1/2 cups peeled and diced potatoes
1/2 cup diced celery
1/2 cup finely chopped onion
1 cup diced cooked ham
3 1/4 cups chicken broth (or enough to cover the potatoes)
2 tablespoons chicken bouillon granules (I used a chicken base)
1/2 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
1 cup shredded sharp cheddar
Combine the potatoes, celery, onion, ham and water in a stockpot.
Bring to a boil, then cook
over medium heat until potatoes are tender, about 10 to 15 minutes.
Stir in the chicken
bouillon, salt and pepper.
In a separate saucepan, melt butter over medium-low heat.
Whisk in flour with a fork, and
cook, stirring constantly until thick, about 1 minute.
Slowly stir in milk as not to allow lumps
to form until all of the milk has been added.
Then, add the shredded cheddar and continue stirring over medium-low heat until thick for 4 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through.
You can either serve immediately or set aside on low covered until you're ready to eat.