Cheesy Ham and Potato Soup
ORIGINAL RECIPE HERE
INGREDIENTS
serves 6
ORIGINAL RECIPE HERE
INGREDIENTS
serves 6
- 4 Tablespoons butter
- 2 large carrots, peeled and thinly sliced
- 1 stalk celery, thinly sliced
- 1 large shallot or small onion, minced
- 1/2 teaspoon dried thyme
- salt and pepper
- 2 cloves garlic, minced
- 3 Tablespoons gluten-free flour
- 2 cups chicken broth
- 2 cups milk (I used skim)
- 3 cups prepared mashed potatoes (from 3 large Russet potatoes)
- 8oz freshly shredded sharp cheddar cheese
- 2-1/2 cups cubed ham steak
- Melt butter in a large soup pot or Dutch oven over medium heat. Add carrots, celery, shallot, and dried thyme. Season with salt and pepper then sauté until vegetables are tender, 8-10 minutes (place a lid on top to help speed up softening if vegetables are taking too long.) Add garlic then sauté for 30 more seconds.
- Sprinkle in flour then sauté for 1 minute. Slowly pour in chicken broth while whisking to create a smooth sauce. Add milk then turn heat up to medium-high and bring soup to a simmer, stirring frequently. Turn heat down to medium then cook, stirring frequently, until soup is slightly thickened, 3-4 minutes. Add half the mashed potatoes then whisk until smooth. Add remaining mashed potatoes then whisk until smooth.
- Remove pot from heat then stir in small handfuls of cheese one at a time, stirring until completely melted before adding more. Stir in ham then taste soup and add salt and pepper if necessary (remember ham will add a bit of salt to each bite of soup.) Let sit and thicken off the heat for 10 minutes then serve.
