This is a hardy comfort potato and ham soup. We like to use the left over cooked ham and make this soup for lunch the next day.
Ingredients:
Soup Base
- 4 cups of cubed potatoes
- 1 cup of cubed carrots
- 1 cup of cubed celery
- 1 cup of cubed onions
- 1/2 cups corn
- 4 cups of water (enough to cover the vegetables in the pot).
- 1 tsp Salt or to taste
- 1 tsp black Pepper
- 1-2 cups cooked ham (depending on how much meat you want in it).
Roux
- 1/2 cups of butter (about 8 tbsp)
- 1/2 cup white Flour
- 2 cups of Cream (half and half or 2% for healthy conscious cooks)
- 1/2 cups cheddar cheese
Direction:
Soup Base
- Start by cutting up the potatoes, carrots, celery, and onions in 1cm by 1cm cubes.
- place cubed vegetables in a medium sized pot.
- Add water to pot, make sure the water covers all the vegetables.
- Add salt and pepper.
- Bring to a boil, reduce heat to medium and cook for 20 minutes (until vegetables are cooked).
Start Roux:
- While vegetables are cooking;
- Melt butter in a large sauce pan (adjust heat to medium/low to prevent burning of butter).
- Slowly add flour to butter while stirring constantly (flour will dissolve in the butter, creating a nice smooth roux).
- Slowly add cream to rue while stirring constantly (the cream will easily absorb into the roux, stir to remove and lumps).
- Add cheese to sauce pan and stir to create a creamy cheesy roux base.
- Reduce heat to low, and wait until soup base is cooked.
Combine Roux and Soup Base:
- Add ham and corn to soup base and let cook for a few minutes.
- Slowly add Cheesy Roux to soup base, stir in until consistently mixed in.
- Place on low heat, cover and let simmer for 5 to 10 minutes, or until all vegetables are fully cooked.