Fall is upon us. Soups are always a crowd pleaser n cooler, fall weather.
Out of all of the potatoes soup recipes, this one is definitely my favorite.
Cheesy Ham and Potato Soup
TOTAL TIME: 30mins
PREP: 10 MINS
COOK: 20 MINS
3 1/2 cups potatoes, peeled and diced
1/3 cup diced celery (optional)
1/3 cup finely hopped onion
1 -2 cup(s) diced and cooked ham
3 1/4 cups water
3 1/4 cups chicken broth
3 1/4 cups ham stock
2 tbsp chicken bouillon granules (omit if using chicken broth)
salt (to taste, if desired)
1 tsp pepper
5 tbsp butter
5 tbsp flour
2 cups milk
2 cups shredded cheddar cheese
Combine potatoes, celery, onion, ham, and water/broth in stockpot and bring to boil.
Then cook over medium heat until potatoes are tender. (Do not overcook potatoes)
If you chose the water and bouillon option instead of broth, then stir in the chicken bouillon at this point, salt (if using), and pepper.
In separate saucepan, melt butter over medium-low heat. Whisk in flour and cook stirring constantly until thick.
Slowly stir in milk as not to allow lumps to form and all milk is added.
Continue to stir until thick.
Add in cheese and stir until melted.
Stir the cheese mixture into the stockpot and cook until heated through.
Save on Kraft Shredded cheese.
Save on butter
$0.50/1 I Can’t Believe It’s Not Butter! Product, exp. 9/4/16 (RP 08/07/16) [15-oz.+]
$0.60/1 I Can’t Believe It’s Not Butter! Product, exp. 9/4/16 (RP 08/07/16 R) [15-oz.+]