Cheesy Ham & Potato Soup

Put the beans aside, and grab some ham, Cheddar, and potatoes. This pot of gold is a delight to eat — it’s rich, creamy, and simply irresistible.

Makes 6 servings (about 8 cups) Total time: 30 minutes

MELT:

2 1 1

STIR IN:

2 3

3 2

COARSLEY MASH:

1 1 1/2 Tbsp. unsalted butter cup diced onions Tbsp. minced fresh garlic Tbsp. all-purpose flour cups peeled and diced russet potatoes (about 1 lb.) cups low-sodium chicken broth cups diced cooked ham cup half-and-half lb. sharp Cheddar, shredded cup chopped fresh parsley Salt and black pepper to taste

Melt butter in a pot over medium heat. Add onions and garlic; sweat until onions soften, about 5 minutes.

Stir in flour; cook 1–2 minutes. Add potatoes and cook, stirring, 1 minute. Stir in broth and ham, and bring to a boil; reduce heat to medium-low, and cook until potatoes are fork-tender, 10–15 minutes.

Coarsely mash potatoes, then stir in half-and-half. Stir in Cheddar, a handful at a time, letting each addition fully melt before adding the next.

Off heat, stir in parsley and season soup with salt and pepper.

Per serving: 567 cal; 38g total fat (23g sat); 131mg chol; 580mg sodium; 24g carb (2g fiber, 2g total sugars); 33g protein