Happy New Year!  It’s  been a while, friends, and while I have thought about you so very often, I have just been way too busy eating to check in with you.  I mean this pregnancy thing really couldn’t have come at a better time.  Christmas.  New Years.  Holiday gatherings galore.  It all amounted to more yummy food than I can explain.  And then there’s the fact my oven was broken for nearly  a month.  You guys, ONE MONTH.  Do you know how long that is?  I mean I get it, be grateful for what you have, I try so hard.  But my oven?!  Take my hot water.  My coffee.  My contact lenses.  But for the love, don’t take my oven! I’m happy to report we are back up and running around here..and we were so very happy to have this Cheesy Ham and Potato Soup at home for dinner last night.  

My kids aren’t huge soup people…I think its something about all of the textures and ingredients mixed together in one bowl.  But there are a few soups that are exceptions for them..and this would be one of them.  I mean it’s basically a cheesy, loaded baked potato in a bowl.  How can that be denied?

This cheesy, gooey pot of comfort can be made in less than 30 minutes, too, you guys.  So many soups need to be simmered on the stove for hours..but not this guy.  It’s quick and easy and the taste isn’t sacrificed one bit because of it.

And can I just say something? The windchill here is currently -20.  The temp high is supposed to be 1 degree today.  So local friends…you wont find a better way to warm up than with a bowl of this comforting stuff.  And non-local, warm-climate living friends, you really should be ashamed of yourselves 😉  Sending love and hoping your 2017 is starting off to be amazing!

Weeknight Cheesy Ham and Potato Soup

For a gluten free version, use a gluten free flour.  I use a whole grain gluten free blend that is able to be substituted for AP flour and it works great here.

Ingredients

2 Tablespoons Butter

1 Cup Diced White Onion

3 Carrots, diced

2 Cups Diced Cooked Ham

4 Cloves Garlic, finely chopped

1/4 Cup Flour *see note above

3 Cups Chicken Stock

2 Cups Whole Milk

1.5  Pounds Yukon Gold Potatoes, diced

2 Bay Leaves

Kosher Salt + Black Pepper, to taste

1 Cup Shredded Cheddar Cheese + more for garnish

Crushed Red Pepper Flakes, optional

Directions

Heat butter in a large soup pot or dutch oven over medium high heat.  Add onion and cook for 2-3 minutes, or until they begin to soften.  Add carrots and ham and cook for 1 minute.  Add garlic and bay leaves and cook for 30 additional seconds.    Stir in flour, cook for 1 minute.  Stir in chicken stock and milk and bring to a simmer.  Add potatoes and cook, uncovered, for 10-15 minutes or until potatoes are just tender.  Stir in cheese and season, to taste, with salt and pepper.  Serve topped with additional shredded cheddar and crushed red pepper flakes, if desired.  Serves 4-6.

Adapted from this recipe