Cook1 hr 30 mins
A rich hearty soup great for left over holiday ham. I use the bone from the ham to make the stock. DS said it was the best soup he ever had!
- Boil ham bone in 4 cups of water in large COVERED stock pot for approx 1 hour. (If omitting this step use 4 chicken bouillon or 4 cups chicken broth instead).
- Remove ham bone and strain stock to remove any debris.
- Boil the 2 med potatoes halved in stock until softened, remove to separate bowl.
- Combine 2 1/4 cups diced potatoes, 1 med onion, DICED HAM, and 3 minced garlic cloves and add to stock. Add salt and pepper to taste. Cook until potatoes are tender.
- Mash 2 halved potatoes with small amount of milk and add to stock (helps to thicken).
- In separate pan, melt butter. Add in flour a tablespoon at a time to make a roux or paste. Add milk and blend well to make a cream sauce.
- Simmer cream sauce for 2 minutes. Add cheese and blend well. Mixture will be very gooey.
- Add cheese blend to soup and gently mix to combine.
This was delicious, and very rich. I made the stock from the ham bone, and just kept adding water after it had boiled down for awhile (I probably ended up using 6-8 cups overall). It made for a very rich base. Also, I took the advice of a previous review and sauteed the onion and garlic in butter beforehand, and it was fantastic! I also added black pepper and chili flakes to spice it up a bit - a wonderful recipe, will make again. Perfect for using up leftover ham on the bone.
Very good soup. I will make again. The ony thing I would do differently will be to saute the onion and garlic in the butter to tone down the onion flavors as I thought the onion overpowered the flavor of the ham.
Would have probably been a good soup IF the recipe had told you that you would probably boil off all your water with the ham bone in the first step if the pot wasn't covered. Also, the recipe didn't state exactly when to add the diced ham. Had to add 4+ cups of more water before boiling the potato halves so that there would be enough liquid to cook them in. Grrrr....(posted corrections to the recipe for others)