Cheddar Ham and Potato Soup (Print-Friendly Version)
Potatoes and vegetables simmer in broth while a separate milk sauce supplies the cheese base. Combine them over gentle heat and stir in cooked ham at the end. This is a large batch, so choose a pot with room for the full quart of milk and pound of cheddar.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
→ Canadian Cheese Soup
01 -
3 cups chicken broth
02 -
4 medium potatoes, cubed
03 -
1 cup celery, chopped
04 -
1 cup carrots, sliced
05 -
1/2 cup onions, diced
06 -
1 leek, green top removed, washed thoroughly, and sliced
07 -
2 tsp sea salt or kosher salt
08 -
1/2 tsp pepper
09 -
2 cups cooked cubed ham
→ Cheese Sauce
10 -
1/2 cup unsalted butter
11 -
1/2 cup gluten-free flour or regular all-purpose flour
12 -
1 qt whole milk (or half-and-half/cream)
13 -
1 lb sharp cheddar cheese, shredded (any variety or mix of cheeses can be used)
# How to Make It:
01 -
Clean the leek thoroughly and prepare the other vegetables in even pieces. Put broth, potatoes, celery, carrots, onion and leek in a large pot. Add pepper and only part of the salt initially. Simmer until the potatoes and carrots are tender.
02 -
In a separate saucepan melt butter over moderate heat. Whisk in flour and cook briefly while stirring. Add whole milk gradually, whisking each addition smooth. Continue stirring until lightly thickened, then lower the heat.
03 -
Add shredded cheddar in small portions without boiling. Stir the cheese sauce into the vegetable pot. Add cooked cubed ham and heat gently, stirring, until the soup and ham reach 165°F. Taste before adding reserved salt and serve.
# Extra Suggestions:
01 -
Split the trimmed leek and rinse between its layers before slicing.