Hammy Cream of Potato Soup (Using Easter Leftovers)


I started off making one recipe tonight, and then changed it in the middle of chopping. So this was another recipe that has been modified to something I thought might be better, and I was right it’s fantastic. This is perfect for left over Easter Ham! This is a very rich and hearty recipe. The flavors work so well together, and it’s just down right good!
 
Soup Base Ingredients:
  • 4 cups peeled cubed potatoes
  • 2 cups chicken broth
  • 2 cups of beef broth
  • 1 cup thinly sliced carrot
  • 1 cup finely chopped celery
  • 1 cup finely diced onion
Cheese Sauce Ingredients:
  • 1/2 cup butter
  • 1/2 cup flour
  • 1 teaspoon salt
  • 2 cups milk
  • 1 cup shredded cheddar cheese
  • 2 cups diced ham
Directions: 
  1. In large dutch oven, add all of your Soup Base Ingredients
  2. Cook soup base until the vegetables are. Do not drain.
  3. While your soup base is cooking add your flour and butter to a saucepan and begin to whisk to insure you don’t get lumps
  4. Once your butter is melted gradually add your milk while whisking, then add your salt.
  5. Once your mixture is well combined add the cheese and allow it to melt. Don’t forget to keep whisking
  6. Fold in ham.
  7. Gradually add your cheese sauce mixture to your vegetable mixture, and stir well.
  8. Simmer until ready to serve. Make sure it’s not cooking too high or it will burn quickly.

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