Cheesy Ham and Potato Soup
Leftover ham is transformed into a creamy and comforting soup in this Cheesy Ham and Potato Soup that's prepared with simple ingredients.
Servings 7 cups
Ingredients
- ¼ cup butter unsalted
- ½ cup chopped yellow onion
- 2 teaspoons minced fresh garlic
- ¼ cup all-purpose flour
- 2 cups whole milk low-fat can also be used
- 2 cups chicken broth low sodium
- 2 cups peeled and cubed potatoes* cut into ½ inch cubes
- ¾ cup peeled and thinly sliced carrots*
- 1 bay leaf
- 2 cups cubed or shredded fully cooked ham
- 1 cup frozen peas no need to thaw
- 4 ounces shredded sharp cheddar cheese
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
Instructions
- Melt butter over medium heat in a 6 quart Dutch oven or soup pot. Add onion and cook for 3 to 4 minutes (or until softened) while stirring frequently. Add garlic and cook for an additional 30 seconds, stirring constantly.
- Slowly add flour (about a tablespoon at a time), while constantly stirring. Once all of the flour is added, slowly pour in milk while continuing to stir. Cook for 1 minute while stirring or whisking to smooth out any lumps.
- Slowly pour in chicken broth and stir to combine.
- Add potatoes, carrots, and bay leaf. Stir to combine.
- Increase heat to medium high and bring to a simmer (while stirring occasionally). Reduce heat to maintain a simmer and simmer for 15 minutes (uncovered, stirring occasionally), or until potatoes and carrots are tender.
- Stir in ham and peas. Cook (while stirring occasionally) until heated through (about 1 to 2 minutes).
- Remove from heat and add cheese (a handful at a time) while stirring until cheese is melted and smooth. Season with salt and pepper. Remove and discard bay leaf before serving.
Notes
- * Ensure that your potatoes are cut into ½ inch pieces and carrots are thinly sliced.
- Storage: Once cooled, store in an airtight container in the fridge for up to 3 to 4 days.
- Reheating: Reheat gently on the stovetop over low heat, stirring often.