A while ago I was hunting for a recipe to use up some leftover ham. I found this recipe for Cheddar Ham Soup on the Taste of Home website. It was in a issue of their Simple and Delicious magazine.
Since I get that magazine, I’m not sure how I missed this recipe. It is a simple soup to make, and doesn’t require a lot of time. It’s ready in 30 minutes. You’ll love this creamy, cheesy soup.
- 2 cups diced peeled potatoes
- 2 cups water
- 1/2 cup sliced carrot
- 1/4 cup chopped onion
- 1/4 cup butter, cubed
- 1/4 cup flour
- 2 cups milk (I use fat free milk)
- 1/4 to 1/2 tsp salt
- 1/4 tsp pepper
- 2 cups (8 oz) shredded cheddar cheese
- 1–1/2 cups cubed fully cooked ham
- 1 cup frozen peas, thawed ( I leave these out)
- In a large saucepan, combine the potatoes, water, carrot and onion. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
- Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted. Stir into undrained potato mixture. Add ham and peas; heat through. Yield: 5 servings.