Ham and cheese soup recipe

To successfully make a cheese soup requires lots of stirring, but if you love cheese soup, then it is worth it. This ham and cheese soup recipe is also a great way to use up some leftover ham, which could come in handy after Christmas or Easter.

Recipe ingredients:

2 cups peeled, cubed potatoes

1/2 cup water

1 cup chopped onion

3 Tablespoons butter

3 Tablespoons all purpose flour

3 cups milk

1 can cream-style corn

1-1/2 cups shredded Cheddar cheese

1-1/2 cups chopped cooked ham

1/4 teaspoon pepper

1/2 teaspoon dread parsley

Put the cubed potatoes into a medium saucepan with the water, cover and simmer for 15 minutes or until potatoes are tender. Drain the potato cooking liquid into a measuring cup. Add some more water to make it equal 1 cup. Set the potatoes aside.

Now heat a large saucepan with medium high heat and sauté the onion in the butter until the onion is tender. Stir constantly. Reduce the heat to low and stir in the flour. A whisk works nicely for this task. Slowly begin to add the potato water and then milk, stirring all the time. Increase the heat to medium. Cook until the soup base bubbles and begins to thicken. Stirring constantly, add the potatoes, corn, cheese, ham, pepper, and parsley. Cook until the cheese melts and becomes thoroughly integrated into the soup. Serve immediately.

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