Ham and Cheddar Potato Soup
Creamy, hearty, and packed with potatoes, diced ham, and cheddar cheese. This easy soup comes together fast and is perfect for leftovers.
Ingredients
- 1 ½ pounds russet potatoes, peeled and cut into ½" cubes baked or boiled
- ⅓ cup onions small diced
- 2 tablespoons olive oil
- 2 tablespoons butter
- ¼ cup flour
- 2 cups chicken stock
- 2 cups milk
- 1 cup cheddar cheese shredded
- 2 cups ham cut or chopped into small pieces
- ¾ teaspoon salt
- pepper to taste
- 1-2 green onions sliced
Instructions
- In a large pot over medium heat add in the olive oil. Once hot add the ham and cook until lightly browned. Remove from the pot and reserve for later.
- Add in the butter and the onions and sauté until the onions have softened, about 4 minutes.
- Next, whisk in the flour to make a roux. Now add in the chicken stock, whisking to prevent any clumping. Add in the milk, mix well.
- Once the soup has slightly thickened add in half of the cooked potatoes and lightly mash. The mashed potatoes will add texture and help to thicken the soup further.
- Add in the remaining potatoes and cook for about 5 minutes.
- Add in all of the cheese and mix well. Once the cheese is fully incorporated add in the ham. Mix well. Season with salt and pepper. Enjoy!
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