Sunday, February 12, 2012

Potato Soup with Ham

I have several potato soup recipes to share. Each one is good for a different reason. This one is a perfect to use up leftovers from a big baked Sunday ham.

**UPDATED 12-17-18
I cooked an incredible smoked shoulder in the crockpot with a coke product over the top this week. Talk about tender??? I was going to make some potato and  ham soup and realized I had not updated the post with pics, so here you go!
  • 3 cups potatoes, peeled and cubed
  • 3 tablespoons butter
  • 1 small onion, chopped fine
  • 3 tablespoons flour
  • Cayenne pepper (or Tony Chachere's to taste)
  • Black pepper
  • 3 cups milk
  • ½ teaspoon salt
  • 1 cup cooked, cubed ham
  • 1 cup shredded cheddar cheese, (4 ounces) (Or 8 ounces of Velveeta cubed)
  • Fresh chopped parsley or chives for garnish, if desired.
Cook potatoes in boiling water until tender. Drain; reserve 1 cup of the liquid. 
Melt butter in a saucepan over medium heat. Add onion; cook, stirring, until tender. 
Stir in flour; season with red and black pepper. Cook for about 3 more minutes, stirring constantly.
Add potatoes, reserved liquid, milk, and salt; stir well. 
Add ham; simmer for 5 minutes, stirring frequently.

Remove from heat and let cool for about 5 minutes. Add cheese; stir until melted. Top with fresh parsley or chives, if desired.

Serves 3 to 4. 

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