Country Cooking with Lou Ann: Cheesy ham and potato soup


By Lou Ann Thompson - R-H Circulation Clerk



Hello! So what does one do with leftover ham from your Easter Dinner? Well, I make soup! Comforting, warm, delicious soup.

I will typically cook a big ham for Easter dinner and freeze the leftovers. This soup is one way to use that leftover.

Cheesy Ham and Potato Soup

-2 cups cubed potatoes

-1, 1/2 cups water

-1, 1/2 cups cubed fully cooked ham (I usually cut the ham in small pieces)

-1 large onion, diced

-3 tablespoons butter

-3 tablespoons all-purpose flour

-1/4 teaspoon pepper

-3 cups milk

-1, 1/2 cups (6 oz) finely shredded cheddar cheese

-1 cup broccoli florets, chopped

Directions:

In a pan, bring potatoes and water to a boil. Cover and cook for 10 to 15 minutes or until tender. Drain, reserving 1 cup cooking liquid. Set potatoes and liquid aside.

In a large pan, sauté ham and onion in butter until onion is tender. Stir in the flour and pepper until smooth — gradually add milk and reserved cooking liquid.

Bring to a boil, cook and stir for 2 minutes or until thickened. Reduce heat to low. Add the cheese, broccoli, and reserved potatoes. Cook and stir until cheese is melted and soup is heated through.

Enjoy!

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By Lou Ann Thompson

R-H Circulation Clerk