Cheesy Creamy Ham and Potato Soup Recipe

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Ingredients:

Serving

4 cups water
1 large ham bone
2 1/4 cups potatoes, diced
2 medium potatoes, halved
2 1/4 cups ham, cubed
1 medium onion, diced
3 garlic cloves, minced
5 tbsp butter
5 tbsp flour
2 1/2 cups milk
1 3/4 cups shredded cheddar cheese
salt and pepper

Directions:

Boil ham bone in 4 cups of water in large stock pot for approx 1 hour. (If omitting this step use 4 chicken bouillon or 4 cups chicken broth instead).
Remove ham bone and strain stock to remove any debris.
Boil the 2 med potatoes halved in stock until softened, remove to separate bowl.
Combine 2 1/4 cups diced potatoes, 1 med onion and 3 minced garlic cloves and add to stock. Add salt and pepper to taste. Cook until potatoes are tender.
Mash 2 halved potatoes with small amount of milk and add to stock (helps to thicken).
In separate pan, melt butter. Add in flour a tablespoon at a time to make a roux or paste. Add milk and blend well to make a cream sauce.
Simmer cream sauce for 2 minutes. Add cheese and blend well. Mixture will be very gooey.
Add cheese blend to soup and gently mix to combine.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	321.6 Kcal (1346 kJ)
Calories from fat	185.75 Kcal
		% Daily Value*
Total Fat	20.64g	32%
Cholesterol	66.7mg	22%
Sodium	845.23mg	35%
Potassium	442.46mg	9%
Total Carbs	17.88g	6%
Sugars	4.96g	20%
Dietary Fiber	2.03g	8%
Protein	16.07g	32%
Vitamin C	1.8mg	3%
Vitamin A	0.5mg	18%
Iron	1.4mg	8%
Calcium	224.7mg	22%

Amount Per 100 g
Calories	120.64 Kcal (505 kJ)
Calories from fat	69.68 Kcal
		% Daily Value*
Total Fat	7.74g	32%
Cholesterol	25.02mg	22%
Sodium	317.07mg	35%
Potassium	165.98mg	9%
Total Carbs	6.71g	6%
Sugars	1.86g	20%
Dietary Fiber	0.76g	8%
Protein	6.03g	32%
Vitamin C	0.7mg	3%
Vitamin A	0.2mg	18%
Iron	0.5mg	8%
Calcium	84.3mg	22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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