Printable Recipe: Cheddar, Ham, and Potato Soup Recipe

Cheddar, Ham, and Potato Soup

This soup is one of the tastiest, most comforting leftover ham recipes you can make. After a big holiday meal, this thick but not-too-rich soup (there's no heavy cream in it) is just what what your tummy needs. When served with salad and lots of crispy French bread, it's just too good to be believed.

Serves 6-8.

Ingredients:
3 1/2 C. peeled, diced potatoes
1/3 C. chopped celery
1/2 C. onion, finely chopped
1 1/2 C. chopped cooked ham
3 1/2 C. chicken broth
salt, to taste
1 tsp. pepper
5 tbsp. butter
5 tbsp. all purpose flour
2 C. milk (whole is best, but whatever you have works)
2 1/2 C. sharp cheddar cheese, grated, separated
2 tbsp. chopped fresh parsley (optional)

Instructions: 1. In a large soup pot, bring chicken broth, onion, potatoes, and ham to a boil. Simmer until potatoes are tender, about 15 minutes.

2. Stir in pepper and salt to taste.

3. In another, smaller saucepan, melt butter. Stir in flour and cook, stirring constantly, about 1 minute.

4. Slowly whisk in milk, whisking away any lumps that may form. Cook over medium heat, stirring often, until thick and bubby, about 5 minutes.

5. Remove white sauce from heat and stir in 2 C. cheese until melted.

6. Stir cheese sauce mixture into your potato/veggie mixture. Heat through.

7. Garnish each bowl with a sprinkle of cheese and parsley, if desired.