Cheesy Ham and Potato Soup

Cheesy Ham and Potato Soup is a thick and hearty soup that's perfect for cold nights. Use leftover ham, mashed potatoes and corn to make this simple soup even easier to whip up!

PREP TIME: 10 minutes

COOK TIME: 40 minutes

TOTAL TIME: 50 minutes

SERVINGS: 6 servings

INGREDIENTS:

4 tablespoons Butter

2 large Carrots, peeled and thinly sliced

1 stalk Celery, thinly sliced

1 large Shallot or small Onion, minced

1/2 teaspoon Dried Thyme

Salt, to taste

Pepper, to taste

2 cloves Garlic, minced

3 tablespoons All-Purpose Flour

2 cups Chicken Broth

2 cups Milk (I used 2% Milk)

3 cups prepared Mashed Potatoes (from 3 large Russet Potatoes)

8 ounces freshly shredded Sharp Cheddar Cheese

2 1/2 cups cubed Ham Steak or Leftover Ham

DIRECTIONS:

1. Melt butter in a large soup pot or Dutch Oven over medium heat. Add carrots, celery, shallot or onion, and dried thyme. Season with salt and pepper then saute until vegetables are tender, 6-10 minutes (place a lid on top to help speed up softening if vegetables are taking too long). Add garlic, then saute for 30 more seconds.

2. Sprinkle in flour then saute for 1 minute. Slowly pour in chicken broth while whisking to create a smooth sauce. Add milk then turn heat up to medium-high heat and bring soup to a simmer, stirring frequently. Turn heat down to medium then cook, stirring frequently, until soup is slightly thickened, 3-4 minutes. Add half the mashed potatoes then whisk until smooth. Add remaining mashed potatoes then whisk until smooth.

3. Remove pot from heat then stir in small handfuls of cheese one at a time, stirring until completely melted before adding more. Stir in ham then taste soup and add salt and pepper if necessary (remember ham will add a bit of salt to each bite of soup.) Let sit and thicken off the heat for 10 minutes and then serve.