Potato, Ham and Cheese Soup

1. 1

   Using a medium sized stock pot, boil potatoes until desired tenderness.

2. 2

   Reserve 1 cup of water from boiled potatoes then drain.

3. 3

   In a small frying pan, saute onion in butter until tender and translucent.

4. 4

   Add onions, butter and flour to stock pot and stir together over low heat to make a roux (thickener).

5. 5

   Add potatoes, reserved liquid, milk, cheese and Ham to stock pot and simmer on medium heat 30-40 minutes stirring frequently until thickened.

6. 6

   Serve with cornbread or fresh baked rolls.

7. 7

   Garnish with shredded cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.