Cheesy Ham and Potato Soup

• Gluten free

• Meat

  • 2 1/2 cups Ham, steak

• Produce

  • 2 Carrots, large
  • 1 stalk Celery
  • 2 cloves Garlic
  • 3 cups Mashed potatoes, Prepared
  • 1 Shallot or small onion, large
  • 1/2 tsp Thyme, dried

• Canned Goods

  • 2 cups Chicken broth

• Baking & Spices

  • 3 tbsp Gluten free flour
  • 1 Salt and pepper

• Dairy

  • 4 tbsp Butter
  • 8 oz Cheddar cheese, sharp
  • 2 cups Milk

Found on iowagirleats.com

Description

Ingredients

• 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

Directions

• 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 saute 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 saute for 30 more seconds. Sprinkle in flour then saute 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.