Leftover Ham and Potato Soup

• Meat

  • 2 cups Ham

• Produce

  • 2 cups Potatoes
  • 1/2 tsp Thyme, ground

• Canned Goods

  • 8 oz Chicken stock

• Condiments

  • 1 tsp Mustard, ground

• Baking & Spices

  • 4 tbsp Flour
  • 1 Pepper
  • 1 Salt

• Dairy

  • 4 tbsp Butter
  • 2 cups Cheddar cheese
  • 2 cups Whole milk

Found on thebrooklyncook.com

Description

Directions

• In a dutch oven or large pan, melt butter and add flour. Cook until toasted brown, stirring occasionally. 
• Add chicken stock and milk to roux (flour mixture) and stir until fully combined. If you made the roux in a frying pan, make sure to transfer to a large pot first.
• Add ham and potatoes and bring to a simmer.
• Season to taste with salt and pepper. Then season with ground mustard and thyme. 
• Let cook for 25 minutes, stirring occasionally.
• Stir in cheese and cook until fully melted. Serve and enjoy!

Nutrition