Potato & Ham Soup
4 large new potatoes (red or white) - diced
2 carrots - sliced
½ medium yellow onion - finely chopped
1 ½ cups diced cooked ham
1 cup broccoli florets – cut into bite sized pieces
5 cups chicken broth - divided
Salt & pepper to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
1 ½ cups grated cheddar cheese
Put the broccoli and 1 cup broth in a small pot; bring to a boil. Turn off and set aside.
Combine the potatoes, carrot, onion and 4 cups of the broth in a stockpot. Bring to a boil, then cook over medium heat until potatoes are not quite fork tender. Stir in the ham, broccoli/broth mixture, salt and pepper. Continue cooking over medium heat until potatoes, broccoli and carrots are tender.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. Stir in the cheese and mix until the cheese is melted and completely incorporated into the sauce.
Stir the milk/cheese mixture into the stockpot, stir well and cook soup until heated through. Check for needed seasoning and add accordingly.
Prep – 20 mins.
Cook – 45 mins.
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