Prep 15 mins
Cook 40 mins
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 :)
- 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
- 1⁄2 cup butter
- 1⁄2 cup flour
- 1 teaspoon salt
- 2 cups milk
- 1⁄2 cup shredded cheddar cheese
- 2 cups diced ham
- In large dutch oven, cook vegetables in salted water until tender. Do not drain.
- 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.
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.
This is a great recipe to use up leftovers from Christmas and Easter. I put onions, garlic and carrots in with ham bone and water..boiled to make broth. I made double batch, so measured out 8 cups of broth, threw in my garlic mashed potatoes that were left over, and made up the difference with cubed potatoes. Since I used ham broth, didn't put in any salt. I did use the garlic powder and pepper suggested...VERY GOOD. Served with leftover rolls... What a way to clean out the frig.
This was a very good soup. I used half ham broth. I also used frozen prepackaged diced potatoes and onions to cut down on the prep time.