Cheesy Ham and Potato Soup

Author of additions: Stacy

Adapted by: Six Sisters' Stuff

Recipe type: Main Dish

Cuisine: American

Prep time:  15 mins

Cook time:  25 mins

Total time:  40 mins

Serves: 8

A cheesy, hearty soup made from scratch (no Velveeta required!)- perfect for a chilly fall day!

Ingredients

• 4 cups red or yellow potatoes, diced small
• 1 really small yellow onion, diced
• 1 cup carrots, sliced
• 2 cloves minced garlic
• 1 cup frozen peas 
• 2 cups ham, cooked and diced (I used two packages of tiny diced ham)
• 2 cans water
• 2 (14.5 oz) cans chicken broth
• 2 bay leaves
• dash of celery seed
• salt and pepper to taste
• 6 tablespoons butter
• 6 tablespoons flour
• 2 cups milk
• 1 tsp powdered mustard
• salt and pepper to taste
• dash or two of garlic powder 
• 2 cups sharp cheddar cheese, shredded

Instructions

1. In a large stock pot, combine potatoes, onion, carrots, peas, ham and chicken broth, water, bay leaves, celery seed and garlic. Bring to a boil, lower heat to medium, and let cook until potatoes are soft (about 15-20 minutes for mine). Add salt and pepper, if desired.
2. In a small saucepan, melt butter over medium-low heat. Whisk in the flour and continue to stir constantly until the mixture thickens (about 1-2 minutes).
3. Slowly add the milk to the butter/flour mixture, stirring the entire time so that you don't get any lumps. Season with powdered mustard, garlic powder, salt and pepper. Continue to stir until the mixture thickens once again (takes about 3-5 minutes).
4. Add in the cheese to the butter/flour/milk mixture and stir until it's completely melted.
5. Pour the cheese mixture into the stock pot with the vegetables and ham and stir until completely incorporated. It will get thicker as it cools.