Cheesy Ham and Potato Soup Recipe
This is one of my favorite fall meals to prepare because it's one of those meals I don't need to think about ahead of time and it only takes 30 minutes to cook. You can also throw everything into your Crock-Pot and cook it that way if you need to save time. This makes a lot of soup so you can save some for lunches or make it when you're having friends over!
1 package Bear Creek Soup Mix
4 large potatoes
1 white onion
1 cup shredded cheddar cheese
1 cup diced ham
1/2 cup sour cream
2 tbsp chives
Fresh cracked pepper to taste
*For a twist try parmesan instead of cheddar and fresh thyme instead of chives.
1. Peel and cut potatoes into bite-sized chunks, place in a large stock pot with 8 cups of water. Cover and boil for 15 minutes.
2. Sauté onion in butter until onions soften. Add diced ham, stirring occasion. Cook until onions are translucent and ham is lightly browned.
3. After 15 minutes, add Bear Creek Soup mix, onion, ham and remaining ingredients. Turn down to medium heat and cook for another 30 mins.
4. Serve topped with a sprinkle of cheese, ham and herbs if you're trying to impress!
Things you'll need: