A hearty and comforting soup perfect for chilly days, featuring tender potatoes, savory ham, and a creamy cheddar base.
Place the ham bone in a large stock pot and cover with water.
Simmering the ham bone extracts maximum flavor for a rich stock.
Remove the ham bone and strain the stock to remove any debris.
Straining ensures a clear and clean stock base.
Boil two of the potatoes, halved, in the stock until softened, then remove and mash them with a little milk.
Mashing the potatoes helps thicken the soup naturally.
Add the diced potatoes, diced ham, chopped onion, and minced garlic to the stock. Season with salt and pepper to taste.
Cutting the ingredients evenly ensures uniform cooking.
In a saucepan, melt the butter over medium heat. Stir in the flour to form a roux.
Cook the roux until it turns golden for a nutty flavor.
Gradually whisk in the milk to the roux, cooking until thickened.
Whisking constantly prevents lumps in the sauce.
Stir the shredded cheddar cheese into the thickened milk mixture until melted and smooth.
Use freshly shredded cheese for the best melting quality.
Combine the cheese sauce with the soup base in the stock pot, stirring gently to blend.
Stirring gently ensures the cheese sauce incorporates smoothly.
Serve the soup hot, garnished with additional shredded cheese or chopped parsley if desired.
Serving with crusty bread enhances the meal experience.
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