Smoked Ham and Cheddar Soup

Smoked Ham and Cheddar Soup

     Soups…not something we’ve covered very much here on Griffin’s Grub. It’s not that we don’t make them, we do quite a lot of them. They are cheap, filling and warm the body and soul. Even  better, they are a great way to get rid of use leftovers. Like that Smoked Spiral Sliced Ham we cooked this past weekend. This is a simple soup that you can have ready in 30 minutes, yet still pack a ton of flavor. Creamy, cheesy and just a little bit smokey from the ham (don’t worry, it’s not too much). Perfect for the cooler months coming your way. And don’t worry if you haven’t smoked a ham for leftovers. Any ham will do.

Boil potatoes, onions and carrots until softened.

Ingredients

• 2 cups diced peeled potatoes
• 2 cups water
• 1/2 cup sliced carrot
• 1/4 cup chopped onion
• 1/4 cup butter
• 1/4 cup all purpose flour
• 2 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups (8 ounces) shredded cheddar cheese
• 2 cups cubed fully cooked ham
• 1 cup frozen peas

Directions

1. In a large saucepan, combine the potatoes, water, carrot and onion. Bring to a boil.
2. Reduce heat; cover and cook for 10-15 minutes or until tender.
3. Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add the milk, salt and pepper.

   

   Making a simple bechamel sauce.

4. Bring to a boil; cook and stir for 2 minutes or until thickened.
5. Stir in cheese until melted.

   

   Add cheese to the bechamel sauce.

6. Stir into undrained potato mixture.

   

   It’s all coming together now.

7. Add ham and peas; heat through.

   

   Entering the final stretch, adding in the ham.

   That wasn’t too hard, now was it? I told you it would be easy.

Nothing warms the body like a bowl of steaming soup.

     Super simple, cheap and fast to get on the table, but not lacking in flavor. Perfect for a weekday cook and using up those leftovers. If you are looking for a soup to cook as the weather starts to get cooler, look no further.