Ham, Cheese & Potato Soup

In a large stockpot or Dutch oven sauté over medium heat about 5 minutes:
   2 tablespoons vegetables oil
   1/2 cup chopped celery
   1/2 cup chopped carrot
   1/2 cup chopped onion
   1/ 4 diced red pepper
   1/2 teaspoon dried thyme

Sprinkle over and stir to mix, cook an additional 2 minutes:
   3 tablespoons all purpose flour

Gradually whisk in to blend and thicken:
   2 cups canned chicken broth
   1 1/2 cups milk

Reduce heat, add to pot and simmer for approx. 20 minutes:
   1 large russet potato, peeled and sliced or diced.

Add in thirds:
   1 cup packed shredded sharp cheddar cheese (about 4 ounces)

Mix in:
   1 cup chopped HoneyBaked Ham

Season with:
   Hot pepper sauce, A dash of Worcestershire sauce, salt & pepper to taste
Ladle into bowls and garnish with:Chopped fresh parsley or snipped chives

Serves 4

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