Cheesy Creamy Ham and Potato Soup

READY IN: 1hr 45mins
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.

Ingredients Nutrition

Directions

  1. 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).
  2. Remove ham bone and strain stock to remove any debris.
  3. Boil the 2 med potatoes halved in stock until softened, remove to separate bowl.
  4. 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.
  5. Mash 2 halved potatoes with small amount of milk and add to stock (helps to thicken).
  6. 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.
  7. Simmer cream sauce for 2 minutes. Add cheese and blend well. Mixture will be very gooey.
  8. Add cheese blend to soup and gently mix to combine.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a