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Nutrition Facts
Serving Size 1 (511g) Recipe makes 6 servings The following items or measurements are not included below: 1 large ham bone
Calories 491
Calories from Fat 246		(50%)
Amount Per Serving		%DV
	Total Fat 27.4g	42%
	Saturated Fat 16.4g	82%
	Monounsaturated Fat 8.1g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.0g
Cholesterol 101mg		33%
Sodium 1130mg		47%
Potassium 958mg		27%
Total Carbohydrate 34.7g		11%
	Dietary Fiber 3.3g	13%
	Sugars 2.0g
Protein 26.9g		53%
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Cheesy Creamy Ham and Potato Soup

Recipe #335416 | 1¼ hours | 15 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Chef #719562
Nov 6, 2008

A rich hearty soup great for left over holiday ham. I use the bone from the ham to make the stock. DS said it was the best soup he ever had!

SERVES 6 -8 , 12 cups (change servings and units)

Ingredients

4 cups water
1 large ham bone
2 1/4 cups potatoes, diced
2 medium potatoes, halved
2 1/4 cups ham, cubed
1 medium onion, diced
3 garlic cloves, minced
5 tablespoons butter
5 tablespoons flour
2 1/2 cups milk
1 3/4 cups shredded cheddar cheese
salt and pepper

Directions

1
Boil ham bone in 4 cups of water in large stock pot for approx 1 hour. (If omitting this step use 4 chicken bouillon or 4 cups chicken broth instead).
2
Remove ham bone and strain stock to remove any debris.
3
Boil the 2 med potatoes halved in stock until softened, remove to separate bowl.
4
Combine 2 1/4 cups diced potatoes, 1 med onion and 3 minced garlic cloves and add to stock. Add salt and pepper to taste. Cook until potatoes are tender.
5
Mash 2 halved potatoes with small amount of milk and add to stock (helps to thicken).
6
In separate pan, melt butter. Add in flour a tablespoon at a time to make a roux or paste. Add milk and blend well to make a cream sauce.
7
Simmer cream sauce for 2 minutes. Add cheese and blend well. Mixture will be very gooey.
8
Add cheese blend to soup and gently mix to combine.

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Featured Reviews for This Recipe

From: Chef #1397210

On Oct 31, 2009

The whole family loved it and I added 1 head of coliflower cut up. Thanks

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From: Chef #1280205

On May 27, 2009

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From: jmelinda

On May 4, 2009

This was delicious, and very rich. I made the stock from the ham bone, and just kept adding water after it had boiled down for awhile (I probably ended up using 6-8 cups overall). It made for a very rich base. Also, I took the advice of a previous review and sauteed the onion and garlic in butter beforehand, and it was fantastic! I also added black pepper and chili flakes to spice it up a bit - a wonderful recipe, will make again. Perfect for using up leftover ham on the bone.

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From: ladypit

On Feb 16, 2009

We enjoyed this. I did make the stock with the ham bone and am not sure it added much taste. Also, the recipe never says when to add the ham back into the soup. I also used more than 4 cups of water because 4 cups wouldn't cover my large bone. I found the meat that was on the bone and had boiled was much too tough, so I used a bag of frozen ham (from the same ham). I also used skim milk (which is all I had in the house) and it curdled slightly, but still tasted fine. I intend to add some cooked broccoli and cauliflower to it tomorrow when I reheat it for lunch.

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