Smokey, Cheesy Ham and Tater soup

Lynn Socko

By
@lynnsocko

Using a leftover ham shank we smoked with mesquite wood, this is smokey, cheesy heaven.


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Rating:
★★★★★ 2 votes
Comments:
Serves:
a bunch
Prep:
2 Hr
Cook:
1 Hr
Method:
Stove Top

Ingredients

leftover ham bone with ham
6 medium
potatoes
3
carrots
2
celery stalks
1
onion
3 clove
minced garlic
1 can(s)
fat free evaporated milk, undiluted
8 oz
cheddar cheese, shredded or your favorite
**fresh thyme

Step-By-Step

1Boil ham bone in 4 c of water for a couple of hours. Remove bone and any ham that is left on it, you may want to strain your broth.

2Dice and carrots into med. size cubes, dice onions and celery and mince garlic. Place in large soup pot with 1/4 c of olive oil and saute on low till veggies are tender.

3Peel potatoes and cut into cubes. In another pot boil until fork tender and drain. In the pot you are sauting the veggies, add a little more oil if necessary and about 1/2 c of flour. Mix together till flour is absorbed. Add canned milk and mix to remove any lumps. Add ham broth. Simmer for about 10 min. Add drained potatoes.

Step 4 Direction Photo

4Remove from heat and add grated cheese and and thyme. Stir constantly till melted. If cheese starts to become stringy or lumpy add a few sprinkles of lemon juice.

About this Recipe

Main Ingredient: Pork
Regional Style: American
Collection: Christmas 2.0
Other Tag: Healthy