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Ham and Potato Soup (12/6/2013)

Ham and Potato Soup


½ cup butter
1 ½ cups chopped onion
2 tablespoons minced garlic
2 cups chopped ham
4 tablespoons all-purpose flour
6 cups chicken broth
6 cups russet potatoe, peeled and cubed
3 cups half & half or 2% milk
2 teaspoons dried thyme
1 teaspoon red pepper flakes or ½ teaspoon cayenne pepper
1 teaspoon pepper
2 cups shredded sharp Cheddar cheese
1 cup sour cream
Several pieces of crisp, cooked bacon, crumbled.


In a large pot. Over medium-high heat, melt butter. Add onion, garlic, and ham. Cook for 4-5 minutes, or until onion is soft and ham begins to brown.


Add flour and stir for about 1 minute, or until well blended. Add broth and stir, cook until thickened and bubbly. Add potatoes; bring to a simmer. Reduce heat to medium-low, cover, and cook for 15 minutes, or until potatoes are tender.


Add half & half, or milk, thyme, red pepper flakes or cayenne pepper, and black pepper; cook 2 minutes. Stir in cheese and sour cream until well blended. Serve with crumbled bacon over top.


 

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