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Ingredients
Scale
- 2 tbsp canola oil
- 1 small yellow onion, diced
- 1 medium carrot, diced
- 1 long celery rib, diced
- 2 lbs Idaho potatoes, peeled and diced
- 1 ½ cups diced ham
- 3 cups chicken stock (enough to cover potatoes)
- 1 tsp garlic powder
- Salt, to taste
- ¼ – ½ tsp cracked black pepper, to taste
- 1 cup whole milk
- 4 oz sharp white cheddar cheese, grated
- ¼ cup diced green onion
Instructions
- Heat canola oil in a large pot over medium heat.
- Sauté diced onions, celery, and carrots until softened.
- Add diced ham and heat for 2-3 minutes.
- Stir in prepared potatoes and combine.
- Cover potatoes with chicken stock and season with garlic, salt, and pepper.
- Simmer until potatoes are tender, about 20-25 minutes.
- Stir in whole milk and cheddar cheese until melted.
- Fold in diced green onions and serve warm.
Notes
For a thicker soup, mash some of the potatoes as they cook.
Experiment with different cheeses for unique flavors.
Let leftovers sit overnight for flavors to deepen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 2
- Sodium: 800
- Fat: 15
- Saturated Fat: 6
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 3
- Protein: 20
- Cholesterol: 45