When you need to warm up, this Cheesy Ham & Potato Soup recipe will definitely do the trick. Adding Hill Valley Dairy’s creamy gouda cheese to this soups makes for a deliciously rich soup. Enjoy this soup any time of the year, but it’s an especially great recipe to enjoy when you have leftover Holiday ham. Just dice up some of leftover for this recipe. If you don’t have leftovers, stop by LGCM and buy a ham steak. These small center cuts of ham can be easily cut into small cubes that are perfect for this recipe. Enjoy!
- 3.5 cup Chicken Broth
- 1.5 lb Baking Potatoes (peeled and diced)
- 1 lb LGCM Ham (diced)
- 2 stalk Celery (diced)
- 1 Yellow Onion (small)
- 1 tsp Black Pepper (diced)
- 5 Tbsp Butter
- 5 Tbsp All Purpose Flour
- 2 cup Milk (we recommend whole milk)
- 2 cup Hill Valley Dairy Gouda (shredded)
- 8 slice LGCM Bacon (cooked and chopped)
- Green Onion
Add the chicken broth, potatoes, ham, celery, onion, and black pepper to a large stockpot. Bring the mixture to a boil, then reduce heat to medium. Cook for about 15 minutes, until the potatoes are tender.
In a separate saucepan, melt the butter over medium heat. Slowly whisk in the flour with a fork, and cook, stirring constantly until the mixture is thickened. Slowly stir in the milk, making sure lumps do not form as you add it. Continue stirring over medium-low heat, until the mixture is thick, about 3-5 minutes.
Add the milk mixture to the stockpot, then stir in the shredded gouda cheese, and cook the soup until it is heated through. Serve topped with green onion and bacon. Enjoy!