Cheesy Creamy Ham And Potato Soup

1. 1

   Boil ham bone in 4 cups of water in large COVERED stock pot for approx 1 hour. (If omitting this step use 4 chicken bouillon or 4 cups chicken broth instead).

2. 2

   Remove ham bone and strain stock to remove any debris.

3. 3

   Boil the 2 med potatoes halved in stock until softened, remove to separate bowl.

4. 4

   Combine 2 1/4 cups diced potatoes, 1 med onion, DICED HAM, and 3 minced garlic cloves and add to stock. Add salt and pepper to taste. Cook until potatoes are tender.

5. 5

   Mash 2 halved potatoes with small amount of milk and add to stock (helps to thicken).

6. 6

   In separate pan, melt butter. Add in flour a tablespoon at a time to make a roux or paste. Add milk and blend well to make a cream sauce.

7. 7

   Simmer cream sauce for 2 minutes. Add cheese and blend well. Mixture will be very gooey.

8. 8

   Add cheese blend to soup and gently mix to combine.

* Per serving · 4 servings · Values may vary.

No additional tips available.