As Heard on WROK 4-23 Cheesy Ham and Potato Soup

Not sure what to do with all the left-over Easter ham.  Wonder no more!!

    4 russet potatoes – peeled and diced                           
    2 stalks celery – finely chopped                               
    1/2 onion – finely chopped                                     
    1 cup diced, cooked ham                                        
    3 cups water                                                   
    2 chicken bouillon cubes                                       
    1/2 teaspoon salt                                              
    1/2 teaspoon pepper                                            
    2 dashes hot pepper sauce – optional (just if you have it)     
    1/2 stick butter                                               
    4 tablespoons flour                                            
    2 cups milk                                                    
    1 cup shredded Cheddar cheese                                

1)  Combine the potatoes, celery, onion, ham, bouillon cubes, seasonings and water in a large pot.  Bring to a boil and then cook over medium heat until potatoes are tender.

2)  In a separate saucepan, melt butter over low heat.  Whisk in flour until smooth.  Gradually whisk in milk and continue stirring until smooth.  Add cheddar and stir until smooth.  Stir the milk mixture into the large pot and cook on low until soup is heated through.

*Use a large spoon to break up some of your cooked potatoes for extra thickness.

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2 Comments

Filed under Cooking made easy, Food Stuff, Recipes

2 responses to “As Heard on WROK 4-23 Cheesy Ham and Potato Soup

  1. Dotty

    I made this soup recipe and it is delicious! Thank you for sharing.
    How do you make the cheese bread that is in the picture?

    • Hi Dotty,

      Thank you for the comment. Here is the recipe for the cheesy bread – which is fabulous!!

      1 loaf store bought French bread
      1/2 block mozzarella cheese
      5 tablespoons butter
      1/2 cup grated parmesan
      1 tablespoon dried parsley

      Preheat oven to 350 degrees.

      Cut slits in the bread about 1 inch apart, but don’t cut all the way through to the bottom of the bread. Place the bread on a large piece of aluminum foil – large enough to wrap the around the ends and sides. Cut cheese into 1/4 inch slices and insert a slice of cheese into each slit. Butter the top and sprinkle with parmesan and parsley. Wrap aluminum foil around loaf, leaving the top exposed. Bake for 15 minutes.

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