Memorial Rainbow

Memorial Rainbow
Rainbow at the Stafford Cemetery, May 2014

Wednesday, January 9, 2013

Cheesy Ham and Potato Soup

Good cheer wasn't the only thing passed around as families gathered around the Christmas tree for the holidays. As surely as the ball dropped in Times Square on New Year's Eve, people were dropping, too, succumbing to coughs, sneezes and headaches that their friends and relatives shared along with carefully-wrapped presents and the latest recipe from Pinterest.

Randy and I couldn't avoid the "plague" either. Knowing that a trip to the doctor would just confirm that we had joined the Virus of the Month club, I turned to self medicating. I prescribed comfort food.
To me, comfort food ... makes me feel like a warm blanket is wrapped around me. 
Queen B on Chowhound.com
At my house, comfort food is a bowl of soup. As I searched for a recipe to sooth cold symptoms - and use up leftover ham at the same time - I combined two recipes to create this soup - one from allrecipes.com and the other from Taste of Home.

Enjoy - whether you're in the throes of a virus or just wanting a warm and tasty offering for lunch or supper.

Cheesy Ham and Potato Soup
3 1/2 cups peeled and diced potatoes
1/2 cup chopped carrots
1/3 cup diced celery
1/3 cup finely chopped onion
1/2 cup frozen broccoli florets, thawed and chopped
3 cups water
1 tbsp. chicken soup mix
3/4 cup diced, cooked ham
1/4 tsp. freshly cracked pepper
1/4 cup butter or margarine
1/4 cup flour
2 cups milk
1 1/2 cups finely shredded sharp Cheddar cheese

Combine potatoes, carrots, celery, onion, broccoli, water and chicken soup mix in stockpot. Bring to a boil and cook over medium heat until potatoes are tender, 10 to 15 minutes. Add ham and pepper.

Melt butter in a separate saucepan over medium-low heat. Whisk in flour with a fork and cook, stirring constantly, until thick and well combined. Slowly stir in milk, stirring so that lumps don't form. Continue stirring until thickened, about 4 to 5 minutes. Add cheese, stirring until it's melted and to prevent it from burning.

Pour the milk mixture into the stockpot and cook soup until heated through, about 5 minutes. Serve immediately. If desired, top with chopped green onion tops, shredded cheese and croutons for some color and crunch.

Note:  I get the chicken soup mix at Glenn's Bulk Foods. You can substitute regular chicken bouillon granules.

Today, I'm linked to Wichita blogger Ashley's What's In Your Kitchen Wednesday. Visit her blog, Kitchen Meets Girl, and check out recipes from other bloggers. 

2 comments:

  1. Kim, this soup looks soooo good! We could sure use a bowl of it here tonight. I'm not liking this cold weather! Thanks so much for linking up at What's in Your Kitchen Wednesday!

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