Cheesy & Creamy Ham and Potato Soup

ham and potato feature‘Tis the season of chilly days and even chillier nights, and everyone needs a hot bowl of soup to warm their insides. I have the perfect one! Simple, creamy, and chunky all cooked down into a bowl of comfort.  Let’s get to it, I’ll walk you through!

First, we gather all our ingredients:

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6 potatoes (we used 4 russet and 2 yukon gold to add a buttery flavor)

1 onion

1 hamsteak (or any kind of ham, left overs would work too)

3 Tbl butter

3 Tbl flour

2 cups potato water (reserved from boiling potatoes)

4 chicken boullion cubes

3 1/2 cups milk

1 1/2 cups sharp cheddar cheese

salt and pepper, to taste

 

Begin by peeling your potatoes and chop into a small dice.

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Add them to a large pot and fill with 6 inches of water or so.

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Bring to a boil and cook for about 15 minutes. Drain, reserving 2 cups of water, set aside.

 

While potatoes are cooking, chop your ham and your onion into a small dice.

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Add to a second large pot over medium heat. Cook until onions are lightly sweated and transluscent.

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Add butter and melt, then add flour and stir well.

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Stir to coat the onions and ham.

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Add the potato water, and potatoes.

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Then add milk, and boullion cubes. Stir well.

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Add cheese. Stir to melt. Salt and pepper to taste.

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You are done!

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I hope you enjoy this recipe! Let me know what you think!

Cheesy and Chunky Ham and Potato Soup
Simple and creamy hot bowl of comfort
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Ingredients
  1. 6 potatoes (we used 4 russet and 2 yukon gold to add a buttery flavor)
  2. 1 onion
  3. 1 hamsteak (or any kind of ham, left overs would work too)
  4. 3 Tbl butter
  5. 3 Tbl flour
  6. 2 cups potato water (reserved from boiling potatoes)
  7. 4 chicken boullion cubes
  8. 3 1/2 cups milk
  9. 1 1/2 cups sharp cheddar cheese
  10. salt and pepper, to taste
Instructions
  1. Begin by peeling your potatoes and chop into a small dice. Add them to a large pot and fill with 6 inches of water or so. Bring to a boil and cook for about 15 minutes. Drain, reserving 2 cups of water, set aside.
  2. While potatoes are cooking, chop your ham and your onion into a small dice.
  3. Add to a second large pot over medium heat.
  4. Cook until onions are lightly sweated and transluscent.
  5. Add butter and melt, then add flour and stir well to coat.
  6. Add the potato water, and potatoes.
  7. Then add milk, and boullion cubes. Stir well.
  8. Add cheese. Stir to melt.
  9. Salt and pepper to taste.
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