Comfort in a bowl that's what this soup is!
Cheesy, hearty, full of carrots, potatoes and ham, it's delicious.
Yep, that's me folks. The queen of forgetting great meals and then quickly moving on to others. My good friend Lori, whom I worked with way back in the day, first introduced me to this soup. Because I'm a bit of a dork I had organized a Soup Cook-off in our department every Spring. I'm fairly certain I was the only participant who got excited about it, but my faithful department took part and this soup I do believe was a winner.
I remember great food. I remember homemade pie and never-ending ice cream flowing from the machines and I remember this soup. When it was cheesy potato soup day we showed up in droves, grabbed extra bags of oyster saltine crackers and dove in.
And adults too. It's makes a great big pot and will easily stretch into two or three meals depending on how many you are feeding.
Make this and watch everyone drool!
Cheesy Ham and Potato Soup
Print this Recipe!
3 medium to large baking potatoes, peeled and diced into small bites
1 onion, finely diced
2 carrots, diced
4 c. water
2 T. butter
2 chicken bouillon cubes
14 oz. can evaporated milk
2 c. diced ham
¾ lb. Velveeta, cubed
1 t. pepper
1. In a large stock pot or dutch oven heat the butter over medium heat and cook the onions and carrots for 3-4 minutes or until slightly tender.
2. Add in the potatoes, water, bouillon cubes and bring to a boil, then reduce to a simmer for 10 minutes.
3. Add in the ham, evaporated milk, cubed cheese and pepper and heat slowly, but do not boil. Continue to stir until the cheese is melted. Serve warm with saltine crackers.
Want a few other hearty favorites we love when the weather turns cold? Here you go!