09 November 2011

cheesy ham and potato soup

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Oh, cold weather.  You've done it again.  As much as I love your changing seasons and holiday bringing, I despise your cold mornings and sniffle inducing winds.  I live for your wardrobe, but die when I get your energy bills.  I thank you for encouraging the masses to buy baked goods, but curse you with every two inch mini apple pie I carefully prepare with my cold fingers.  My fuel to sustain me through your trials?  Soup.  Lots and lots of soup. And chicken pad thai... but that's for another day.  

Today is all about potatoes and ham.  And cheese.  Plenty of cheese.

This soup will warm up any cold body and bring a smile to almost any face, especially that of the male variety.  Vegetarian?  Omit the ham and sub vegetable stock for the chicken stock.  Ease.

Recipe for Cheesy Ham and Potato Soup
8-10 medium sized potatoes (I used red)
3 cups chicken broth
3 cups whole milk
2 tablespoons butter
1 cup diced, cooked ham
1 cup shredded cheddar
salt and pepper to taste
green onions and extra cheese for serving

Scrub potatoes and peel 3/4 of the way.  Dice and boil in large soup pot until mostly soft.  Drain and remove half of the potatoes.  Mash remaining potatoes. Add chicken broth, milk, and butter to potatoes still in pot.  Bring to boil and reduce to a simmer.  Blend with immersion blender (or transfer in batches to regular blender).  Roughly chop potatoes that have been removed and add back to pot.  Add ham, cheese, and salt and pepper and let sit on low for 20 minutes.  Serve with chopped green onions and shredded cheese.


  1. You should post a chicken pad thai recipe! (and this soup looks delicious, too!)


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