Submitted by: Constance Smith of thefoodiearmywife.com
A creamy and cheesy soup that is quick to make and a great way to use leftover holiday ham.
Ingredients:
3 C. red or yellow potatoes
16 oz. frozen mixed vegetables
4 C. water
1/4 C. butter
1 1/2 - 2 C. diced cooked ham (leftovers are ideal)
1 small onion
1/4 C. flour
1 1/2 C. milk
2 C. grated sharp or extra sharp cheddar cheese
1 tsp salt
1 tsp pepper
1 tsp thyme
Extra shredded cheese for topping
Directions:
To begin, cut up the potatoes into 1 inch pieces. Toss the potatoes into a Dutch oven along with the frozen mixed veggies. Add about 4 cups of water – just enough to cover the veggies. Bring the contents to a boil, reduce the heat and cook on medium heat until the veggies are just done. While the veggies are cooking, in a small sauce pan, melt the butter. While it is melting, finely dice a small onion, and dice up about 1 1/2 – 2 cups of your leftover ham. When the butter is melted, toss in the onion. Let it cook in the butter for a couple minutes, until it is tender. Stir in the flour. Cook for just a minute. Whisk in the milk. Cook it over medium heat, stirring continually until it comes to a boil. Reduce the heat as low as it goes. Stir in the shredded cheddar cheese. Stir until the cheese is melted and then pour it into the Dutch oven with the cooked veggies. Stir in your cooked, diced ham, the salt, pepper and thyme. Cook for a few more minutes until the ham is heated through. Serve with some extra shredded cheese on top.