2020-04-01 Taste of Home

CUBE LAST NIGHT’S HAM AND TOSS IT

IN FOR A COZY DINNER DONE QUICKLY.

1½

CUPS

Cheddar

Ham Soup

Cheddar Ham Soup

I knew this recipe was a keeper when

my mother-in-law asked for it! The

soup, chock-full of leftover ham,

veggies and cheese, is creamy and

comforting. Although the recipe

makes enough to feed a crowd, don’t

expect it to last more than one meal!

—Marty Matthews, Clarksville, TN

Ta ke s: 30 min. • Makes: 7 servings

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 tsp. salt

¹₄ tsp. pepper

2 cups shredded cheddar cheese

1 ¹₂ cups cubed fully cooked ham

1 cup frozen peas

1. In a saucepan, combine potatoes,
   water, carrot and onion. Bring to a
   boil. Reduce heat; cover and cook
   until tender, 10-15 minutes.


2. Meanwhile, in another saucepan,
   melt butter. Stir in flour until smooth.
   Gradually add milk, salt and pepper.
   Bring to a boil; cook and stir until
   thickened, about 2 minutes. Stir in
   shredded cheese until melted. Stir
   into the undrained potato mixture.
   Add ham and peas; heat through.
   1 CUP 331 cal., 20g fat (12g sat. fat),
   73mg chol., 772mg sod., 19g carb.
   (5g sugars, 2g fiber), 19g pro. 

32 APRIL/MAY 2020 TASTEOFHOME.COM

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