Ingredients
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4
-
1
-
2 1/4
-
2
-
2 1/4
-
1
-
3
-
5
-
5
-
2 1/2
-
-
-
-
-
Directions
Cheesy Creamy Ham and Potato Soup, A rich hearty soup great for left over holiday ham. use the bone from the ham to make the stock. DS said it was the best soup he ever had!, VERY VERY VERY Good on a Winter DAY : , I followed the instructions and it turned out awesome. Loved it. Will try to tweak it next time.
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Steps
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1
Done
|
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
Done
|
Remove Ham Bone and Strain Stock to Remove Any Debris. |
|
3
Done
|
Boil the 2 Med Potatoes Halved in Stock Until Softened, Remove to Separate Bowl. |
|
4
Done
|
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
Done
|
Mash 2 Halved Potatoes With Small Amount of Milk and Add to Stock Helps to Thicken. |
|
6
Done
|
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
Done
|
Simmer Cream Sauce For 2 Minutes. Add Cheese and Blend Well. Mixture Will Be Very Gooey. |
|
8
Done
|
Add Cheese Blend to Soup and Gently Mix to Combine. |
