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Cheesy Ham and Potato Soup (10/24/2014)

Cheesy Ham and Potato Soup


6-8 potatoes, peeled and cubed
1 cup celery
2-3 carrots, peeled and sliced
2 cups chicken stock or broth
2 teaspoons dried parsley
1 cup chopped onion
1 teaspoon minced garlic
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon cayenne pepper or crushed red pepper flakes
2 tablespoons butter
2 tablespoons all-purpose flour
3 cups milk
3 cups shredded cheddar cheese
2 cups diced ham
4-5 slices of bacon, cooked crisp, drained, and crumbled.


In a large stock pot, over medium heat, add potatoes, celery, onion, carrot, onion, garlic, chicken stock or broth, parsley flakes, salt and pepper. Cover and bring to a boil. Simmer until vegetables are tender, about 15 minutes.


While vegetables are cooking, in a medium sauce pan over medium heat, melt butter and mix in flour. Cook for 2 minutes, stirring constantly. Gradually whisk in milk. Continue cooking until mixture begins to thicken, stirring occasionally. Gradually add shredded cheese and stir until cheese is melted. Add to soup pot and stir. Add diced ham and simmer until heated through.


Serve topped with some crumbled bacon bits.


 

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