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 crock pot 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.