Smokey, Cheesy Ham and Tater soup

Lynn Socko


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


★★★★★ 2 votes

a bunch
2 Hr
1 Hr
Stove Top


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

How to Make Smokey, Cheesy Ham and Tater soup


  • 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.
  • 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.

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About Smokey, Cheesy Ham and Tater soup

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

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