Oh my goodness! This has to be one of the best soups I’ve ever eaten. It is thick, rich, creamy, and flavorful. I ended up making it late one night so that we could eat it for lunch the next day but it smelled so good that we had to have a spoonful. Next thing we know we are eating a bowlful even though it was 9pm and we had already eaten dinner and were getting ready for bed. It is so good!
I adapted the recipe, and there are many other ways to adapt. You can see comments left at the original recipe site for ideas. Personally, when I get done using the chicken bouillon granules in my cupboard I am going to replace the water and bouillon with stock. Enjoy!
Cheesy Ham and Potato Soup
3 1/2 cups of potatoes, diced
1/3 cup celery, diced
1/3 cup onion, finely chopped
1/3 cup carrots, thinly sliced
1 cup ham, diced
1 cup ham, shaved
3 1/4 cups water
2 tablespoons chicken bouillon granules
1 teaspoon pepper
5 tablespoons butter
5 tablespoons flour
2 cups milk
2 cups cheddar cheese, shredded
Combine potatoes, celery, onion, carrots, ham, and water in stockpot and bring to a boil. Then cook over medium heat until potatoes are tender. (This took about 10-15 minutes.) Stir in the chicken bouillon and and pepper. (You can choose to add salt to taste (no more than 1/2 teaspoon) but I chose not to because the ham and bouillon are both salted.)
In separate saucepan, melt butter over medium-low heat. Whisk in flour and cook stirring constantly until thick. Slowly stir in milk as not to allow lumps to form and all milk is added. Continue to stir until thick (4-5 minutes). Add in cheese and stir until melted.
Stir the cheese mixture into the stockpot and cook until heated through.