Cheddar Ham Soup

Makes 7 servings

I knew this recipe was a keeper when my mother-in-law asked for it! The hearty soup, chock-full of leftover ham, veggies and cheese, is creamy and comforting. And even though the recipe makes enough to feed a crowd of post-holiday guests, don’t look for leftovers!

ingredients

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

directions

1
In a large saucepan, combine the potatoes, water, carrot and onion. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
2
Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted. Stir into undrained potato mixture. Add ham and peas; heat through.

Source: ~Marty Matthews~ Clarksville, Tennessee