Ham Potato Cheddar Soup

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

Unbalanced

% Daily Values based on a 2,000 calorie diet

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.

Step 2

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

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.

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.

Step 5

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

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.