Sunday, June 1, 2014

Ham Potato Cheddar Soup

  • 1 ham bone
  • (my favorites are honey ham or brown sugar ham)
  • 10 cups water
  • 2 bay leaves
  • 2 tablespoons vegetable oil
  • ½ cup carrots, chopped
  • ½ cup onion, diced
  • ¼ cup celery, chopped
  • 2 cups potatoes, peeled and diced
  • ¼ cup butter
  • ¼ cup flour
  • 1-1/2 cups milk
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 cups (8 ounces) cheddar cheese, grated
  • 1-1/2 cups ham, cubed
  • 1 cup frozen peas
  • ½ cup parsley, coarsely chopped

Simmer ham bone in water with bay leaves in a large pot for 1-1/2 to 2 hours, till ham is falling off the bone. Remove bone and ham from liquid. Strain stock. Add potatoes and simmer until tender.
Heat oil in a large saute pan until medium hot. Add carrots, onion and celery and cook till transparent, about 4-5 minutes. Add to soup stock.
In a saucepan, melt butter. Stir in flour until smooth, then cook for 1 minute. Gradually add milk, salt and pepper. Bring to a boil and cook and stir for 3-4 minutes until thickened. Stir in grated cheese until melted. Add to hot stock. Stir in cubed ham, peas and parsley. Garnish with extra parsley.
I have heard that  you could still make this yummy soup even if you don’t have a ham bone.
Just substitute chicken stock and add chopped deli ham just before serving.

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