Ham, Potato, and Cheese Soup

Recipe View 20 mins In a large stockpot or Dutch oven, combine the cubed potatoes, diced onions, and diced ham. Cover with water, ensuring the ingredients are fully submerged. (Prep time: 10 minutes)

Recipe View 5 mins Bring the mixture to a boil over medium-high heat, then reduce heat and simmer until the potatoes are fork-tender but not falling apart, about 15-20 minutes. (Cook time: 20 minutes)

Recipe View 15 mins Remove approximately one cup of the cooked potatoes using a slotted spoon and place them in a separate bowl. Mash the potatoes with the back of a fork or a potato masher until smooth. (Prep time: 5 minutes)

Recipe View 3 mins In the bowl with the mashed potatoes, gradually add small amounts of the hot liquid from the stockpot (about a tablespoon at a time), whisking constantly to create a smooth, thick slurry. Incorporate the flour into this mixture, ensuring there are no lumps. (Prep time: 5 minutes)

Recipe View Pour the potato-flour slurry back into the stockpot, stirring well to combine it with the remaining ingredients. This will help to thicken the soup. (Prep time: 2 minutes)

Recipe View Add the shredded cheddar cheese to the pot. Reduce the heat to low and simmer gently, stirring frequently, until the cheese is completely melted and the soup is smooth and creamy, about 10-15 minutes. Be careful not to let the soup scorch on the bottom of the pot. (Cook time: 15 minutes)

Recipe View Season the soup with freshly ground black pepper to taste. Stir in the milk until well combined and heated through. Do not boil after adding the milk. (Prep time: 2 minutes)