What better way to use up the last of the Easter Ham than to make a steaming hot pot of Cheesy Ham and Potato Soup?
Cheesy Ham and Potato Soup
6 medium potatoes, peeled, cut into bite sized pieces, cooked and drained
3 cups chicken broth
2 Tablespoon butter
2 Tablespoon unbleached flour
Sprinkle of Salt and Peppr
2 cup plain soy milk, light cream or skim milk
1 – 1 1/2 cups finely shredded sharp cheddar cheese
1-2 cups of diced, cooked ham
In a large saucepan melt butter. Stir in flour, salt and pepper. Add the milk and cook stirring until slightly thickened and bubbly. Cook 1-2 minutes more. Stir in potatoes and chicken broth. Mash the potatoes with a potato masher right in the pot. I like bites of potato in my soup so I don’t mash them up too much. Add cooked, diced ham. Cook and stir until heated through. Add more milk if necessary to get the thickness you like. Add cheese and stir until melted into the soup. Add more salt and pepper if needed. Makes 4-6 Main course servings.