Saturday, March 16, 2019

Cheesy Ham and Potato Soup with a Twist

You'll think you've struck gold with this soup. It's creamy, decadent, hearty, comforting and irresistible. Substituting Pepper Jack cheese gives the traditional potato soup a new flavor. You'll find yourself practically licking the bowl.
Shredding your own cheese helps prevent a lumpy soup. Packaged shredded cheese contains an anti-caking agent that makes it difficult to achieve a smooth consistency in creamy soups.  
Ham and Potato Soup with Pepper Jack Cheese 
Cook's Notes: Recipe adapted from
Cooking tips:
Add more chicken broth if needed to thin soup. 
Taste test and start with 2 cups shredded cheese and add more as needed. 
I found the ham was salty enough so did not add in salt, but a personal preference. 
  • 2 TB. butter
  • 1 cup diced onions
  • 1 TB. fresh garlic, minced
  • 2 heaping TB. flour
  • 3 cups pealed and diced red potatoes 
  • 3 cups low sodium chicken broth
  • 2 cups diced ham ( I used deli ham)
  • 1 cup half and half 
  • 1 tsp. each chives and parsley flakes
  • 2-3 cups shredded Pepper Jack cheese
  • Salt and pepper to taste
  • Melt butter in a soup pot over medium heat. Add onions and garlic, sweat covered until onions softened about 3 minutes. Stir in flour, cook 1-2 minutes, add in potatoes and cook 1 minute longer. 
  • Stir in spices, broth and ham. Bring to a boil, reduce heat and cook uncovered until potatoes are cooked fork tender 10-15 minutes. 
  • Coarsely mash potatoes with a pastry cutter.   

  • Stir in half and half and cheese, a handful at a time, letting each addition fully melt before adding in the next. 
  • Sprinkle soup with salt and pepper and taste test.

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