Cheddarhamsoup Recipes

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CHEDDAR HAM SOUP



Cheddar Ham Soup image

I knew this ham soup 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, don't expect it to last more than one meal! -Marty Matthews, Clarksville, Tennessee

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 7 servings (1-3/4 quarts).

Number Of Ingredients 12

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 2% milk
1/4 to 1/2 teaspoon salt
1/4 teaspoon pepper
2 cups shredded cheddar cheese
1-1/2 cups cubed fully cooked ham
1 cup frozen peas

Steps:

  • In a large saucepan, combine the potatoes, water, carrot and onion. Bring to a boil. Reduce heat; cover and cook until tender, 10-15 minutes. , 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 until thickened, about 2 minutes. Stir in cheese until melted. Stir into undrained potato mixture. Add ham and peas; heat through.

Nutrition Facts : Calories 331 calories, Fat 20g fat (12g saturated fat), Cholesterol 73mg cholesterol, Sodium 772mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 2g fiber), Protein 19g protein.

CHEDDAR CHEESE & HAM SOUP



Cheddar Cheese & Ham Soup image

Make and share this Cheddar Cheese & Ham Soup recipe from Food.com.

Provided by Aroostook

Categories     Ham

Time 20m

Yield 6 serving(s)

Number Of Ingredients 14

3 tablespoons butter
2 carrots, chopped fine
2 stalks celery, chopped fine
1 onion, minced
1/2-2/3 cup cooked ham
4 mushrooms, chopped
4 tablespoons flour
1/2 teaspoon paprika
1/2 teaspoon dry mustard
4 cups chicken broth
2 cups milk
2 -3 cups cheddar cheese, shredded
salt and pepper
chopped parsley

Steps:

  • Melt butter in a large, heavy saucepan.
  • Brown carrots, celery, onion, ham and mushrooms over high heat.
  • Turn heat to medium and cook until tender.
  • Sprinkle in flour, paprika,dry mustard.
  • Stir over low heat about 5 minutes.
  • Gradually whisk in chicken broth and milk.
  • Stir until slightly thickened.
  • Add cheese and whisk until melted.
  • Do not boil.
  • Season with salt and pepper.
  • Top w/ parsley.

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  • 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.
  • 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. Yield: 5 servings.

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