Ingredient List
- 4 cups chicken stock (reduced sodium)
- 2 lb potatoes (yukon gold or russet, peeled, diced)
- 2 cups diced cooked ham
- 1.5 cups milk (any)
- 1 cup shredded cheddar cheese
- 0.25 cup melted butter
- 3 tbsp all-purpose flour
- 1 tbsp vegetable oil
- 2 large peeled carrots (cut)
- 1 medium diced onion
- 2 stalks celery (sliced)
- 1 tsp kosher salt
- 1 tsp garlic (minced)
- 1 tsp dried parsley flakes
- 0.5 tsp dried thyme leaves
- 0.25 tsp black pepper (ground)
- 1 ham bone
- Optional: shredded cheese for topping
- Optional: green onions (sliced) for garnish
| Preparation Time | 10-15 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 40-55 minutes |
| Level of Difficulty | Medium |
Step-by-Step Instructions
- Heat oil in a large soup pot over medium-high heat. Add carrots, onion, and celery; sauté until onions soften (4-5 minutes).
- Add salt, garlic, parsley, thyme, and pepper; cook for 1 minute, stirring constantly.
- Add chicken broth, diced ham, ham bone, and potatoes. Scrape bottom of pot to release browned bits. Bring to simmer, reduce heat to medium-low, cover, and cook until potatoes are tender (10 minutes).
- Meanwhile, whisk melted butter and flour in a medium bowl. Gradually whisk in milk. Microwave in 45-60 second intervals, whisking between each, until mixture thickens significantly. Note: mixture will bubble up.
- Remove ham bone from pot; pull off remaining meat and return to soup. Stir in thickened milk mixture and cheddar cheese until cheese melts completely.
- Serve hot, garnished with additional shredded cheese and chopped green onions if desired.
