Ham, Cheddar and Potato Soup

This is one of our favorite soups, the flavors are delicious and it is a great comfort food! I honestly have made this at least once every year since I discovered it. It reheats wonderfully and is a great way to use left over ham. I have a confession to make... I have actually roasted a ham just so I could have leftover ham to make this soup - it is that good! If I don't purposefully make a ham so I can make this soup, I do make sure as I'm cleaning it up that I chop 2 cups of ham and freeze it so I can make this later. It's just how I roll. 

Warning: Do not make this if you don't want to crave it every year for the rest of your life!

Ham, Cheddar and Potato Soup

2-3 cups water

3 cups red potatoes, peeled and cut into cubes

3 Tbsp butter or margarine

1 small onion, finely chopped

3 Tbsp all purpose flour

Red or black pepper to taste

3 cups milk

½ tsp sugar (optional)

2-3 cups shredded Cheddar cheese (I use medium or sharp)

2 cups cubed cooked ham

Place cubed potatoes and water in a large saucepan, bring to a boil.  Cook until potatoes are tender.  Place a bowl to catch water as you drain potatoes, reserve liquid.  Mash 1 cup of cubed potatoes with some of reserve liquid, set aside.

Melt butter in saucepan over medium heat.  Add onion; cook and stir until tender but not brown.  Add flour; season with red and black pepper.  Cook 1 minute. 

Add the rest of the reserved liquid to the saucepan, stirring constantly.  Gradually add the milk.  Add the cubed and mashed potatoes, ham and cheese.  Stir well.  Simmer over low heat 30 minutes, stirring frequently.  Do not boil.

This post entered into SoupaPalooza. “Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset”