I know that soups are usually a fall and winter thing, but the other night I went searching through my pinterest looking for a recipe to make for dinner that I already gad everything on hand and this was the winner and I wasn’t disappointed.  It was really yummy, I omitted the celery and carrots from the original recipe mainly because I didn’t have any, plus last time I made a cheese based soup they took away from the flavor.  I found this recipe over at Food.com .

Cheesy Ham and Potato Soup

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Ingredients

3 1/2 cups potatoes, peeled and diced (I keep mine with the peel)
1/3 cup celery, diced
1/3 cup onion, finely chopped
1 cup chopped carrot
1 -2 cup ham, diced and cooked
3 1/4 cups water or 3 1/4 cups chicken broth or 3 1/4 cups ham stock
2 tablespoons chicken bouillon granules (omit if using chicken broth)
salt (to taste)
1 teaspoon pepper
5 tablespoons butter
5 tablespoons flour
2 cups milk
2 cups cheddar cheese, shredded

Instructions

1 Combine potatoes, celery, onion, ham, and water/broth in stockpot and bring to boil.

2 Then cook over medium heat until potatoes are tender.

3 Stir in the chicken bouillon, salt (if using), and pepper.

4 In separate saucepan, melt butter over medium-low heat. Whisk in flour and cook stirring constantly until thick.

5 Slowly stir in milk as not to allow lumps to form and all milk is added. Continue to stir until thick (4-5 minutes).

6 Add in cheese and stir until melted.

7 Stir the cheese mixture into the stockpot and cook until heated through. (I also will break up some of the potatoes for thickness. It gets thicker as it cools and next day).

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