Pairs well with Ham and Cheddar Soup
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Ham and Cheddar Soup
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A comforting and creamy soup that transforms the classic ham and cheese sandwich into a hearty meal. Perfect for cold days, this soup is packed with the familiar flavors of ham, cheddar, and a medley of vegetables, making it a deliciously cheesy delight.
01:15:00 total
Serves 8
medium
Soup
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Ingredients
- onion - 3 cups (diced, medium size)
- butter - 4 oz (stick)
- flour - 3 oz
- milk - 3 cups
- garlic - 2 tablespoons (chopped)
- thyme - 2 tablespoons (fresh, can substitute with 1 tablespoon dried thyme)
- potatoes - 2 (big baking, chopped in medium size dice)
- celery - 3 stalks (chopped)
- carrots - 4-5 (cut in wheels or slices)
- cayenne pepper - 1/2 teaspoon
- cumin - 2 teaspoons
- chicken stock - 8 cups
- cheddar cheese - 5 oz (grated)
- Gruyère cheese - 1.5-2 oz (can substitute with mozzarella or more cheddar)
- ham - 3/4 pound (diced, cooked)
- heavy whipping cream - 1 cup
- barley - watch the video to see (optional for extra texture, cooked in chicken or vegetable stock)
- corn starch - watch the video to see (diluted in water, for thickening if needed)
Instructions
- Prepare the Base: Sauté diced onion in butter until translucent. Add flour to make a roux.
- Add Liquids: Gradually mix in 2 cups of milk until thickened.
- Incorporate Vegetables: Add diced potatoes, chopped celery, and carrot slices. Season with cayenne pepper and cumin.
- Simmer: Pour in chicken stock and bring to a simmer. Cook until vegetables are soft, about 30 minutes.
- Add Cheeses and Ham: Stir in cheddar and Gruyère cheeses until melted, then add diced ham. Adjust the stock if necessary.
- Final Touches: Mix in an additional cup of milk and heavy whipping cream for richness. Add cooked barley for texture if desired. Thicken with corn starch solution if too liquid.
- Serve: Serve hot with cheese crostinis on the side.
