Cheesy Ham and Potato Soup Recipe

Delicious and cheesy Ham and Potato Soup is a popular recipe that my grandmother gave to me. One of the most interesting things about the german ham and potato soup is that you can easily add additional ingredients, more ham, potatoes, etc. according to your desire.

In short, ham bone and potato soup are the best and perfect way to use up your ham leftovers. Cheesy ham and potato soup are usually filled to the brim with soft, tender potatoes, carrots, celery, onion, garlic and there is also the option of making your ham broth from a leftover ham bone.

Important Tips

• In case, if your Potato soup is very thick when it’s completely finished, then simply you’ve to add more milk in 1/4 cup increments until reaching your required consistency.
• Furthermore, if your Ham and potato soup are not thick enough to your liking, then you need to just mix one tablespoon of the cornstarch with two tablespoons of extra milk.
• Finally, pour the mixture into your soup and allow it to boil for a few minutes to thicken while stirring constantly. 

Ingredients of Cheesy Ham And Potato Soup

• 1/3 cup of the unsalted butter 
• Just one onion finely chopped
• One cup of the large carrot peeled and diced
• Half cup of the diced celery
• Three cups of the peeled and diced potatoes
• Four cloves of the garlic minced or fully chopped
• One and a half cups of cooked ham, fully diced 
• 1/3 cup of the all-purpose flour or plain flour
• Two cups of the low sodium chicken stock or broth
• Two teaspoons of the chicken Bouillon
• Three cups of milk whole milk or just 2%
• One pinch of the salt, if required, and freshly cracked black pepper

Method of country ham and potato soup:

Step #1

First of all, you’ve to beat the fresh butter in a pot over medium heat. Now, you can sauté the onion, carrots, celery until beginning to soften for almost four minutes.

Step #2

After that, you can add the ham and potatoes, cook them for about two minutes, then simply add the garlic and sauté until fragrant for about 30 seconds.

Step #3

Here you need to mix the flour through and cook for almost two minutes. After that, stir in the stock and bouillon, mixing all of your ingredients. 

Step #4

Then you’ve to increase heat and bring it to a boil until potatoes are ‘just’ fork tender, for ten to twelve minutes. Finally, reduce the heat to medium-low, and then just add the milk and stir over the heat until thickened. Taste to test and then season with some quantity of salt and pepper, if you want, and serve warm.