Soup season has arrived and I am always looking for new and delicious soups that my family will enjoy. As I have mentioned before, my husband will only consider soup a main dish if it is super hearty – and let me tell you, this soup is loaded!
Serve it with some crusty french bread (or better yet, make Homemade French Bread and knock the pants off your family and friends!) and you have the perfect meal for a chilly fall day!
4 cups potatoes, diced (you can peel them, but I prefer to leave the peel on - I used red potatoes)
1/2 cup onion, diced
1 cup carrots, sliced
1 cup frozen peas (optional, but my kids loved them)
2 cups ham, cooked and diced
2 (14.5 oz) cans chicken broth
salt and pepper to taste
6 tablespoons butter
6 tablespoons flour
2 cups milk
2 cups sharp cheddar cheese, shredded
In a large stock pot, combine potatoes, onion, carrots, peas, ham and chicken broth. Bring to a boil, lower heat to medium, and let cook until potatoes are soft (about 15-20 minutes for mine). Add salt and pepper, if desired.
In a small saucepan, melt butter over medium-low heat. Whisk in the flour and continue to stir constantly until the mixture thickens (about 1-2 minutes).
Slowly add the milk to the butter/flour mixture, stirring the entire time so that you don't get any lumps. Continue to stir until the mixture thickens once again (takes about 3-5 minutes).
Add in the cheese to the butter/flour/milk mixture and stir until it's completely melted.
Pour the cheese mixture into the stock pot with the vegetables and ham and stir until completely incorporated. It will get thicker as it cools.