Ham Potato Cheddar Soup

Name: Ham Potato Cheddar Soup
Prep time: 1 h
Cook time: 3 h
Total time: 4 h
Cuisine: American
Ingredients: 1 ham bone 10 cups water (or 8) 2 bay leaves; 2 tablespoons vegetable oil ½ cup carrots, chopped (roast) ½ cup onion, diced ¼ cup celery, chopped; 2 cups potatoes, peeled and diced; ¼ cup butter ¼ cup flour 1-1/2 cups milk ½ teaspoon salt ¼ teaspoon pepper; 2 cups (8 ounces) cheddar cheese, grated 1-1/2 cups ham, cubed 1 cup frozen peas ½ cup parsley, coarsely chopped

7 steps

Prep:1hCook:3h

Satisfactory warm ham soup with roasted vegetables and cheese. I can't think of anything better.

Updated at: Thu, 17 Aug 2023 10:35:07 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories310.5 kcal (16%)

Total Fat20.8 g (30%)

Carbs16.9 g (6%)

Sugars4.3 g (5%)

Protein12.3 g (25%)

Sodium383.1 mg (19%)

Fiber2.2 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1ham bone

10 cupswater

2 tablespoonsvegetable oil

½ cupcarrots

½ cuponion

¼ cupcelery

chopped

2 cupspotatoes

peeled and diced

¼ cupbutter

¼ cupflour

1 ½ cupsmilk

½ teaspoonsalt

¼ teaspoonpepper

2 cupscheddar cheese

grated 1-1/2 s ham, cubed arsely chopped

1 cupfrozen peas

½ cupparsley

Instructions

Step 1

Simmer ham bone in water with bay leaves in a large pot for 1-1/2 to 2 hours, till ham is falling off the bone.

ham bone1

water10 cups

Step 2

Remove bone and ham from liquid. Strain stock. Add potatoes and simmer until tender. (See note on roasting potatoes and adding beans)

potatoes2 cups

Step 3

Heat oil in a large saute pan until medium hot. Add carrots, onion and celery and cook till transparent, about 4-5 minutes.

vegetable oil2 tablespoons

carrots½ cup

onion½ cup

celery¼ cup

Step 4

Add to soup stock. (See note on roasting) In a saucepan, melt butter. Stir in flour until smooth, then cook for 1 minute. Gradually add milk, salt and pepper. Bring to a boil and cook and stir for 3-4 minutes until thickened.

butter¼ cup

flour¼ cup

milk1 ½ cups

salt½ teaspoon

pepper¼ teaspoon

Step 5

Stir in grated cheese until melted. Add to hot stock. Stir in cubed ham, peas and parsley. Garnish with extra parsley.

cheddar cheese2 cups

frozen peas1 cup

parsley½ cup

Roasting notes: No thickenier

Step 6

I used less water (about 8cups) and cooked ham bone as directed in first step, but included a bean soup mix of beans (soaked overnight prior). This made a creamy stock so I omitted the thickening roe and just used cheese to top individual servings.

Step 7

I also roasted all vegetables before adding to the stock. (It was easier as I was prepping them to just throw in oven) Carrots, onions and celery, coated in olive oil, went together into 475° oven, for about 15-20 minutes. Potatoes, small cubed, until golden and browned bottoms. Dump all into soup. I omitted the peas as well.