Comfort soup at its finest! I have used the same potato soup recipe for years but now I have a NEW one! I usually make this to use up leftover ham.
This soup is delicious.
It’s also easy to adapt with other ingredients. I have added garlic sometimes. It came out fantastic.
If you’ve never made potato soup from scratch before try this recipe and you will make it again and again.
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Cheesy Ham and Potato Soup
3 1⁄2 cups potatoes, peeled and diced (I keep mine with the peel)
1⁄3 cup celery, diced
1⁄3 cup onion, finely chopped
1 cup chopped carrot
1 -2 cup ham, diced and cooked
3 1⁄4 cups water or 3 1⁄4 cups chicken broth or 3 1⁄4 cups ham stock
2 tablespoons chicken bouillon granules (omit if using chicken broth)
salt (to taste)
1 teaspoon pepper
5 tablespoons butter
5 tablespoons flour
2 cups milk
2 cups cheddar cheese, shredded
Combine potatoes, celery, onion, ham, and water/broth in stockpot and bring to boil. Cook over medium heat until potatoes are tender.
Stir in the chicken bouillon, salt (if using), and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour and cook stirring constantly until thick. Slowly stir in milk as not to allow lumps to form and all milk is added. Turn up to medium heat. Continue to stir until thick (4-5 minutes).
Add in the cheese and stir until melted.
Stir the cheese mixture into the stockpot and cook until heated through. (I also will break up some of the potatoes for thickness. It gets thicker as it cools and next day).
Hearty and delicious. Very good meal. Adapted from Rachael Ray, the recipe takes a few shortcuts to ensure it’s easy and quick. Using a rotisserie chicken and canned beans makes this stew come together so quickly.
Recipe based on one by SweetsLady
Photo by Annacia