With Easter almost here, a lot of folks will have leftover ham come Monday morning. This is a quick and easy soup to make for your family. Served with crusty bread, it is a filling meal.
This soup has three of my daughters’ favorite foods: ham, potatoes and carrots.
AMISH HAM, CHEESE & POTATO SOUP
- 1/4 cup butter
- 1/4 cup flour
- 4 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/4 cup chopped onions
- 1 lb. ham, cubed
- 2 cups cooked potatoes
- 1 cup cooked carrots
- 1/2 pound shredded Cheddar cheese
DIRECTIONS
- Dice and boil the potatoes until tender
- Melt the butter in a pot and stir in flour to make a roux
- Stir in the milk
- Add seasonings
- Add all the remaining ingredients EXCEPT the cheese
- Heat to serving temperature
- Stir in the cheese and serve.
Roux (/ˈruː/) is flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of brownness.
