Looking for a way to use up left over ham?  This is a great cheesy, creamy recipe that definitely warms you up on a cold winter day!

Ingredients:

3 1/2 cups potatoes – peeled and diced

1/3 cup celery – chopped

1/3 cup onion – diced

2 cups cooked ham – diced

3 1/4 cups chicken broth

1 tsp salt

1 tsp pepper

5 tbsp butter

5 tbsp flour

2 cups milk

2 cups cheddar cheese – shredded

First, peel and dice all the potatoes!

Then dice the celery and onions.

Finally, dice the cooked ham.

Add all of those ingredients into a large soup pot along with the chicken broth (I make my own with water and chicken bouillon).  You can also add your salt and pepper here.

Bring pot to boiling, and then reduce heat down to medium.  Cook until the potatoes are tender – about 30-40 minutes.  When the cooking time is coming to an end, it is time to make your cheese sauce!  In a separate sauce pot, melt the butter and whisk the flour in.

Once those two ingredients have been combined with no lumps, add the milk and cheese.  Continue whisking until the cheese has melted and you have a thick cheese sauce.

Pour the cheese sauce into the potato soup in the large soup pot. Stir to mix.

Serve hot with some bread for dipping!

Leftovers can be stored in freezer safe containers and frozen for dinner another night!

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Cheddar Cheese and Ham Potato Soup

Author: Heather

Recipe type: Soup

Serves: 10

Prep time:  15 mins

Cook time:  40 mins

Total time:  55 mins

Ingredients

• 3½ cups potatoes – peeled and diced
• ⅓ cup celery – chopped
• ⅓ cup onion – diced
• 2 cups cooked ham – diced
• 3¼ cups chicken broth
• 1 tsp salt
• 1 tsp pepper
• 5 tbsp butter
• 5 tbsp flour
• 2 cups milk
• 2 cups cheddar cheese – shredded

Instructions

1. First, peel and dice all the potatoes!
2. Then dice the celery and onions.
3. Finally, dice the cooked ham.
4. Add all of those ingredients into a large soup pot along with the chicken broth (I make my own with water and chicken bouillon). You can also add your salt and pepper here.
5. Bring pot to boiling, and then reduce heat down to medium. Cook until the potatoes are tender – about 30-40 minutes. When the cooking time is coming to an end, it is time to make your cheese sauce! In a separate sauce pot, melt the butter and whisk the flour in.
6. Once those two ingredients have been combined with no lumps, add the milk and cheese. Continue whisking until the cheese has melted and you have a thick cheese sauce.
7. Pour the cheese sauce into the potato soup in the large soup pot. Stir to mix.
8. Serve hot with some bread for dipping!
9. Leftovers can be stored in freezer safe containers and frozen for dinner another night!

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