Recipe by jamiewalker198
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!
Top Review by jmelinda
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.
- 4 cups water
- 1 large ham bone
- 2 1⁄4 cups potatoes, diced
- 2 medium potatoes, halved
- 2 1⁄4 cups ham, cubed
- 1 medium onion, diced
- 3 garlic cloves, minced
- 5 tablespoons butter
- 5 tablespoons flour
- 2 1⁄2 cups milk
- 1 3⁄4 cups shredded cheddar cheese
- salt and pepper
Directions See How It's Made
- 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.