Ham and Cheese Soup
Ham and Cheese Soup is a hearty and delicious meal. Filled with plenty of ham and potatoes in a rich cheesy soup base.
Servings: 5 servings
Calories: 764kcal
Ingredients
- 5 slices bacon
- 1 large onion diced
- 1 small bell pepper diced
- 1/2 teaspoon kosher salt
- 1 teaspoon pepper
- 1/4 cup butter
- 1/4 cup all purpose flour
- 3 cups diced ham
- 2 cups diced potatoes
- 4 cups whole milk
- 1/2 cup heavy cream
- 4 cups shredded cheddar cheese
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
Instructions
- Cut bacon into small pieces and cook in a soup pan or dutch oven until crispy.
- Remove bacon to a paper towel lined bowl and set aside. Reserving drippings in the pan.
- Add onion and bell pepper to the pan. Season with salt and pepper, cooking over medium heat, stirring until vegetables start to caramelize. Remove to a bowl and set aside.
- Add butter and flour to the pan and cook for about 2 minutes, stirring constantly.
- Add reserved vegetables, cooked bacon, ham and potatoes, cook another 2 minutes.
- Stir in milk and cream. Cook over medium-low heat, stirring frequently until potatoes are tender, about 15 minutes.
- Remove from heat and stir in shredded cheese and herbs, stirring until cheese is completely melted.
- Serve immediately.
Notes
If you prefer a thinner soup, just add 1/4 cup of milk at a time as the potatoes are cooking until desired thickness is reached.
Dried herbs can be substituted. Use half of the measurement called for.
Store cooled soup in an airtight container in the refrigerator up to 4 days.
Reheat in a saucepan with a splash or two of milk over medium heat. Stir until heated through.
Nutrition
Serving: 1g | Calories: 764kcal | Carbohydrates: 31g | Protein: 44g | Fat: 52g | Saturated Fat: 29g | Polyunsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 1556mg | Fiber: 2g | Sugar: 12g