BEST Baked Potato Cheddar Ham Soup
Optional to use frozen hashbrowns in place of baked potatoes, about 3 cups.
Ingredients
- 1/3 cup all-purpose flour
- 3 cups milk
- 2 large potatoes, baked, peeled and cut into large chunks (1-1/2 pounds)
- 2 cups quality Sharp cheddar cheese, shredded and divided
- 3/4 tsp. Kosher salt
- 1/4 tsp. pepper
- 1/2 cup sour cream
- 1/2 cup thinly sliced green onions or chives, divided
- 2 cups ham, diced
Instructions
- Whisk flour and milk in a large saucepan until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Stir in the chunky potatoes, 1 cup cheese, salt and pepper. Cook over medium heat for 2-3 minutes or until cheese is melted.
- Remove from the heat. Stir in sour cream, 1/2 cup cheese, and 1/4 cup onions until blended. Add in diced ham. Cover; cook over medium heat for 10-12 minutes or until heated through (do not boil).
- Garnish with remaining cheese and onions or chives!