Cheesy Creamy Ham and Potato Soup

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!

• Ready In: 1 hr 45 mins
• Serves: 6-8
• Yields: 12 cups

Ingredients

• 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

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.