Ham Potato Cheddar Soup

Ingredients

• 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

Instructions

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.