Monday, February 5, 2018

Cheesy Ham and Potato Soup

A classic potato soup, made with bacon drippings, cubed ham, onion, celery and milk, and finished with cheese.

Cheesy Ham and Potato Soup

So, The Cajun was Super Bowl bonding with his Dad Sunday, and I wasn't all that interested in watching, so I made zero football snacks this year. Instead, I made this soup!

It's a variation of my Grandma's Homemade Potato Soup, this one starting with a little bacon and drippings, and adds in some cubed, baked ham and cheese! Delicious, comforting and easy... how could you not love that?


Yummy!


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Yum

Recipe: Cheesy Ham and Potato Soup

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 30 min | Yield: About 4 servings
Ingredients
  • 3 slices bacon, chopped
  • 2 cups smoked ham, trimmed and cubed
  • 2 pounds potatoes (about 6 medium), peeled and cut into chunks
  • 1 cup chopped (preferably sweet) onion
  • 1/4 cup chopped celery
  • 3 tablespoons all-purpose flour
  • 1-1/2 teaspoons kosher salt, or to taste
  • 1/4 teaspoon freshly cracked black pepper, or to taste
  • 1/4 teaspoon Creole or Cajun seasoning, or to taste, optional
  • Water to cover, about 6 cups
  • 2 tablespoons unsalted butter
  • 1 cup whole milk
  • 1-1/2 cups shredded Cheddar cheese, plus extra for garnish, optional
Instructions

Cook bacon in a soup pot until fat is rendered and bacon is cooked. Add ham to drippings and cook, stirring often, until lightly browned. Add potatoes, onion, celery, flour, salt, pepper and Cajun seasoning; toss.

Add enough water to cover the potatoes and bring to a boil; reduce to a simmer, and cook, uncovered, stirring occasionally for 15 minutes. Add butter and milk and continue cooking another 10 to 15 minutes, or until potatoes are tender. Taste, adjust seasonings, and continue cooking on simmer, uncovered, until the soup reach desired consistency and thickness. Stir in cheese, just until melted. Garnish each serving with additional shredded cheese if desired and serve immediately.

Source: http://deepsouthdish.com

Cook's Notes: Can also use part or all chicken broth for the water.

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Posted by on February 5, 2018

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6 comments:

  1. Looks like a very good soup Mary and I like mine with all of those ingredients - almost like clam chowder minus the clams.

    ReplyDelete
    Replies
    1. We're not too into clam chowder down here along the Gulf Coast - more like oyster stew I guess - which is similar. Maybe one of these days I'll make it somewhere to try some authentic clam chowder!

      Delete
  2. So glad I discovered your site! I was looking at Museum of Appalachia store on facebook and saw your cookbook advertised, which led me to your blog! Love it and thanks for taking the time to share. The potato soup is a keeper!

    ReplyDelete
  3. We tried this soup the other night and absolutely loved it! As a matter of fact, I just finished eating another bowl for lunch today. Will definitely make it again!

    ReplyDelete

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