Real Recipes From Real Home Cooks ®

smokey, cheesy ham and tater soup

(2 ratings)
Recipe by
Lynn Socko
San Angelo, TX

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

(2 ratings)
yield serving(s)
prep time 2 Hr
cook time 1 Hr
method Stove Top

Ingredients For smokey, cheesy ham and tater soup

  • leftover ham bone with ham
  • 6 md
  • 3
  • 2
    celery stalks
  • 1
  • 3 clove
    minced garlic
  • 1 can
    fat free evaporated milk, undiluted
  • 8 oz
    cheddar cheese, shredded or your favorite
  • **fresh thyme

How To Make smokey, cheesy ham and tater soup

  • 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 saute on low till veggies are tender.
  • 3
    Peel 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.
  • 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.