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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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

Directions Step-By-Step

1
Boil 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.
2
Dice 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 simmer on low till veggies are tender.
3
Peel potatoes and cut into cubes. Boil until fork tender. 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.
4
Remove 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