Ham and Cheese Potato Soup

  • 2 tablespoons bacon grease
  • ¼ cup chopped celery
  • ¼ cup chopped carrots
  • 1 teaspoon minced garlic
  • ½ cup onions
  • 2 teaspoons all-purpose flour
  • 1½ cups milk
  • 3 cups peeled and cubed potatoes
  • 1 cup chopped ham
  • 1 cube chicken bouillon
  • 1 cup water
  • 1 teaspoon dried parsley
  • ½ teaspoon salt
  • 1 pinch ground black pepper
  • 1½ cups shredded cheddar/colby jack cheese
  1. Melt bacon grease in a stock pot. *See note*
  2. Saute the celery, carrots, garlic and onions in the bacon grease. When the onions are translucent and the vegetables are soft, transfer the mixture to a plate and save for later.
  3. Add to the remaining grease the flour to make a roux.
  4. Add ½ cup milk to the roux and stir until smooth then add the remaining 1 cup of milk.
  5. Add the remaining ingredients except for the cheese.
  6. Simmer on low until the potatoes are soft.
  7. Mix in the cheese and simmer until the cheese is melted.
  8. Serve warm.
  9. *Note: Whenever I cook bacon I freeze the grease for later. If you do not have bacon grease cook 2 strips of bacon (which can be chopped and used to garnish the soup).

Recipe by Five Little Chefs at http://www.fivelittlechefs.com/recipe/pork/ham-and-cheese-potato-soup.html

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