November 10, 2010

Ham & Cheese Soup

I've been making this soup for about 5 years now and we cannot get enough of it.  Now that the weather is getting cooler, it was the perfect time to cook it up.  I'm posting the original recipe, but I double it and it's perfect.  I've made it so many times that I've added here and there that I can do it in my sleep. One note, do not buy the ham already cubed because it's too salty.  I go to the deli and tell them to make one cut as thick as their blade will go.  I get two large pieces and then cube myself at home.  Hope you like it and let me know if you try it!

1 T. of olive oil
1/2 cup chopped onions
1/2 cup chopped celery (I add a lot more)
1/4 cup chopped bell pepper (I add a lot more)
1 T. pressed garlic
1 cup diced ham (I add a lot more)
4 cups chicken broth
1 bay leaf
1/2 tsp. dried basil
1/4 cup heavy cream
1/2 cup grated cheddar cheese

Saute onions, celery, bell pepper and garlic in oil until tender.  Add ham and cook 5 minutes.  Add stock or water and bullion, bay leaf and basil.  Simmer 30 minutes.  Add cream and bring back to a boil.  Slowly add cheese - stirring constantly.  Serve immediatly.


Jen @ said...

Thanks for the recipe! I am going to try it!


Post a Comment

Content © Kara Swindell. All Rights Reserved | Design © 2011 Laura Jane Designs
Unauthorized use of this site's design or code is strictly prohibited.