Cheddar Potato & Ham Soup

Cheddar Potato & Ham Soup

• 1 T. extra-virgin olive oil
  
• 1/2 onion, diced
• 2 celery stalks, diced
• 2 carrots, diced
• 1/2 lb. ham slices, cubed
• 4 potatoes, cubed
• salt, pepper & dill
  
• 4 c. chicken stock
• 1/4 c. butter
• 1/4 c. flour
• 2 c. milk
• 1/2 lb. extra-sharp cheddar, cubed or shredded
• 1/2 t. pepper
• 1/2 t. garlic powder
  
• 1/4 t. cayenne pepper

1. Heat olive oil in a large soup pot over medium heat. Add onions, celery and carrots. Cook until onions and celery are translucent. Add ham and potatoes. Season with salt, pepper & some dill. Add chicken stock, bring to a boil and cook until potatoes are tender.
2. Meanwhile, melt butter in a small saucepan over medium heat. Whisk in flour and cook for 2 minutes. Whisk in milk, bring to a boil and cook until thickened. Remove from heat. Add cheese and stir until melted. Add seasonings.
3. When potatoes are tender, whisk the cheese sauce into the soup pot. Continue boiling slowly until soup is desired thickness, stirring frequently.

This soup is also delicious without the ham.

Head over to BooMama's for the Souptacular Crockpotalooza.