SMOKEY, CHEESY HAM AND TATER SOUP
Using a leftover ham shank we smoked with mesquite wood, this is smokey, cheesy heaven.
Provided by Lynn Socko
Categories Other Soups
Time 3h
Number Of Ingredients 9
Steps:
- 1. Boil ham bone in 4 c of water for a couple of hours. Remove bone and any ham that is left on it, you may want to strain your broth.
- 2. Dice and carrots into med. size cubes, dice onions and celery and mince garlic. Place in large soup pot with 1/4 c of olive oil and saute on low till veggies are tender.
- 3. Peel potatoes and cut into cubes. In another pot boil until fork tender and drain. In the pot you are sauting the veggies, add a little more oil if necessary and about 1/2 c of flour. Mix together till flour is absorbed. Add canned milk and mix to remove any lumps. Add ham broth. Simmer for about 10 min. Add drained potatoes.
- 4. Remove from heat and add grated cheese and and thyme. Stir constantly till melted. If cheese starts to become stringy or lumpy add a few sprinkles of lemon juice.
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