Hearty Ham and Cheese Soup is a mouthwatering and irresistible soup your whole family will love. This savory and succulent soup is loaded with fresh veggies, seasonings, ham and cheddar cheese. It's terrific for cold, winter nights when you're looking for comfort food that's hearty, filling and satisfying.
1leekgreen top removed, washed thoroughly and sliced
2ribscelerydiced
1red bell pepperchopped
1mediumoniondiced
8oz. containerfresh mushroomssliced
2cupsred potatoeschunked
1cupfrozen peas
1cupfrozen whole green beans
1cupfrozen corn
1/2cupall-purpose flour
2tbsp.cornstarch
4cupschicken broth
4cupshalf-and-halfor milk
1/2tsp.paprika
1/4tsp.cayenne pepper
1/2tsp.dried thyme
1/2tsp.dried marjoram
1tbsp.dried parsley
1lb.sharp cheddar cheeseshredded
1tsp.pink Himalayan sea saltor more, to taste
1/2tsp.ground black pepperor more, to taste
waterif needed to thin soup
Instructions
Melt butter in a large Dutch oven.
Add carrots, leeks, celery, bell peppers, onions and mushrooms.
Cook over medium heat until veggies are tender, about 5-8 minutes.
Add flour and cornstarch and stir into mixture.
Slowly work in chicken broth.
Add potatoes and cook about 8-10 minutes over low to medium heat, or until potatoes are fork tender.
This mixture will thicken so continue stirring almost constantly so veggies don’t stick to the bottom of the Dutch oven.
If necessary, add a cup of water to pot if veggies start to stick.
Add green beans, corn and peas and cook an additional 3-5 minutes.
Slowly stir in milk or half-and-half and seasonings.
Add cheese and turn heat to low.
Continue stirring until cheese melts.
Do not allow cheese to boil.
Add ham.
Check seasonings.
Add additional salt and pepper, if desired.
Notes
NOTE: Make sure potatoes are fork tender before moving on to the next step in the recipe even if it takes more time. Otherwise, the potatoes will not be cooked when everything else is ready.NOTE: I used 1 ½ cups of frozen peas because I was trying to use them up.