Smokey Potato, Onion, & Hame Cheese Soup
- 2 tablespoons butter
- 1 tablespoon olive oil
- ½ cup celery, chopped
- ½ cup carrots, chopped
- 4 cups onions, chopped
- 1 tablespoon garlic, minced
- 2½ lbs potatoes, peeled and cubed
- 2 cups non-fat half & half
- 2 quarts (64 ounces) light chicken broth
- 3 cups sharp cheddar cheese
- 8 ounces cooked cubed ham
- 2 teaspoons Worcestershire sauce
- 1 teaspoon liquid smoke
- 1 teaspoon hot sauce
- ¼ cup fresh parsley, chopped
- ½ teaspoon dry mustard
- Paprika for topping
- 2 teaspoon kosher salt
- 2 teaspoon fresh ground pepper
- In a large stock pot heat the butter and olive oil over medium high heat. Add the onions, celery, carrots, potatoes and garlic. Add 1 teaspoon salt. Cook, stirring occasionally, for 12 minutes.
- Add the chicken broth and bring to a simmer. Stir and cook for 12 more minutes.
- Using an emergence blender, puree the soup to a creamy consistency. (Working in batches, You can transfer the soup to a blender or food processor to accomplish this step.)
- Add the dry mustard, Worcestershire sauce, 1 teaspoon salt, the pepper, liquid smoke, the ham, hot sauce, and half & half. Bring the soup to a low simmer. Cook for 4 minutes.
- Add the cheese and simmer until the cheese is well incorporated.
- Transfer to serving bowls, add a few soup crackers, and sprinkle a dash of paprika on top and a pinch of fresh parsley.
Here’s Our Pictures From Cooking This Soup
First get organized by getting everthing together in one place.
In a large stock pot over medium/high heat add the butter and olive oil. Add the celery, potaotes, onions, garlic and 1 teaspoon kosher salt. Soften veggies for 12 minutes.
Add the chicken broth and bring to a simmer. Stir and cook for 12 more minutes.
Using an emergence blender, puree the soup to a creamy consistency. (Working in batches, You can transfer the soup to a blender or food processor to accomplish this step.)
You can see the soup should be preaty smooth and creamy.
Add the dry mustard, Worcestershire sauce, 1 teaspon salt, pepper, liquid smoke, ham, hot sauce, and half and half. Cook for 4 minutes.
Add the cheese and simmer until it is incorporated and fully melted.
Cooked By: Tom Corliss
——————————————————————————————————————————————————————————————
About Tom Corliss
Tom Corliss is a web publisher, internet marketer, and website developer, with 3 current websites, Home Information Guru.com, Home Selling Resources.com, and Simple-Food-Solutions.com. He also runs a home improvement company Corliss Property Enhancements. He has recently completed a new e-Book for anyone wanting to sell their home fast: Home Sellers Handbook
——————————————————————————————————————————————————————————————-
Check out our favorite Cook Books