Cheddar Potato & Ham Soup
Ingredients
- 1 tbsp extra-virgin olive oil
- 1/2 onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 1/2 lb ham slices, cubed
- 4 potatoes, cubed
- salt, pepper & dill
- 4 cup chicken stock
- 1/4 cup butter
- 1/4 cup flour
- 2 cup milk
- 1/2 lb extra-sharp cheddar, cubed or shredded
- 12 tsp pepper
- 1//2 tsp garlic powder
- 1/4 tsp cayenne pepper
Instructions
- Heat olive oil in a large soup pot over medium heat. Add onions, celery and carrots. Cook until onions and celery are translucent. Add ham and potatoes. Season with salt, pepper & some dill. Add chicken stock, bring to a boil and cook until potatoes are tender.
- Meanwhile, melt butter in a small saucepan over medium heat. Whisk in flour and cook for 2 minutes. Whisk in milk, bring to a boil and cook until thickened. Remove from heat. Add cheese and stir until melted. Add seasonings.
- When potatoes are tender, whisk the cheese sauce into the soup pot. Continue boiling slowly until soup is desired thickness, stirring frequently.
Notes
This soup is also delicious without the ham.
Head over to BooMama’s for the Souptacular Crockpotalooza.
