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


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.


By Lou Ann Thompson

R-H Circulation Clerk