Prep 15 mins
Cook 20 mins
Growing up in the Midwest, this soup was a staple in our menu during the long winter months. When our sons were at home they loved the soup but it never seemed to hold them for very long. I added a few more ingredients and now they make this recipe for their families and friends and share the recipe often. I hope you enjoy it!
- 8 yukon gold potatoes, peeled and chunked
- 1 cup yellow onion, chopped
- 1 1⁄2 lbs cooked ham, chopped
- 6 tablespoons butter, melted
- 6 tablespoons flour
- 4 cups milk
- 1 cup half-and-half
- 2 tablespoons prepared yellow mustard
- 1 lb Velveeta cheese, cubed
- Peel and chunk potatoes.
- Boil in salted water until almost done (fork can pierce but not break potato chunk).
- Chop onion, cube ham and add to potato water during last 5 minutes of boiling time.
- While potatoes are cooking, in small saucepan melt butter.
- Stir in flour, stirring constantly.
- Slowly add the half and half.
- Stir to remove lumps till smooth and starting to thicken.
- Slowly add 2 cups milk; stirring constantly to prevent lumps and scorching.
- Add 1/2 of the Velveeta Cheese.
- Stir to melt cheese.
- Add remaining milk.
- Season to taste.
- Drain water from potato& onions reserving approximately 1/2 of the water.
- Place drained ham, potatoes& onions in large stock pot.
- Add milk mixture, remaining cheese and stir over low heat till cheese is melted.
- Garnish w/choice of chopped green onions, bacon crumbles and grated cheddar cheese.
This soup is wonderful! I used colby cheese in place of Velveeta, but otherwise no changes were made. It's got a great texture. This is one of those comfort soupa that everyone is sure to love. I'll make this again; thanx!