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Cheesy Ham and Potato Soup

3 medium to large baking potatoes, peeled and diced into small bites

1 onion, finely diced

2 carrots, diced

4 c. water

2 T. butter

2 chicken bouillon cubes

14 oz. Can evaporated milk

2 c. diced ham

¾ lb. Velveeta, cubed

1 t. pepper


1. In a large stock pot or dutch oven heat the butter over medium heat and cook the onions and carrots for 3-4 minutes or until slightly tender.

2. Add in the potatoes, water, bouillon cubes and bring to a boil, then reduce to a simmer for 10 minutes.

3. Add in the ham, evaporated milk, cubed cheese and pepper and heat slowly, but do not boil. Continue to stir until the cheese is melted. Serve warm with saltine crackers.

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