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Thursday, October 30, 2008

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.

1 comment:

Jennifer said...

Thanks for your comment. I am glad that you appreciated my post. Tonight wasn't the best, and hearing that you liked it my post made me feel better.

I would love to learn about how you make cheeseburger pie and chicken pasta salad with grapes. They both sound yummy, and I have never made them.

If you would like suggestions on how to make your game plans easier to follow just let me know!

I would also like to let you know that I posted a vintage cookbook to giveaway next week, so if you would like to come leave a comment to enter.