Cream of Potato and Ham Soup

READY IN: 55mins
Recipe by CrystalB

Creamy and delicious! Please note that if you are using any kind of broth in place of the water, you will want to decrease the salt accordingly :)

Top Review by trippism

Great recipe, all ingredients are usually on hand. I used the end of a bone-in ham and placed it in a crockpot with a cup and a half of water for about 6 hours to make the meat fall off of the bone and get a good stock. Used a fat separator to lean out the broth and added water to get four cups. The "homemade" broth made this absolutely fantastic, was gone in one day. Will do this again with the "ends" of bone-in hams.

Ingredients Nutrition

  • 4 cups peeled cubed potatoes
  • 4 cups water (or 2 c. water & 2 c. ham broth)
  • 1 cup thinly sliced carrot
  • 1 cup finely chopped celery
  • 1 cup finely diced onion
  • 1 teaspoon salt
  • Sauce

  • 12 cup butter
  • 12 cup flour
  • 1 teaspoon salt
  • 2 cups milk
  • 12 cup shredded cheddar cheese
  • 2 cups diced ham

Directions

  1. In large dutch oven, cook vegetables in salted water until tender. Do not drain.
  2. Meanwhile, in a saucepan, melt butter; whisk in flour and salt. Cook for 1 minute. Gradually stir in milk and cheese. Cook until cheese is melted and mixture is thickened. Fold in ham. Stir into vegetable mixture. Simmer until ready to serve.

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