Smoky Cheese and Potato Soup

  • Makes: 4 servings
  • Start to Finish 25 mins

Ingredients

  • 6 ounces smoked cheese (cheddar, mozzarella, or gouda), shreddedsmoked cheese (cheddar, mozzarella, or gouda), shredded
  • 1 tablespoon all-purpose flourall-purpose flour
  • 4 ounces ounces ham, finely chopped
  • 1 mediummedium carrot, finely choppedmedium carrot, finely chopped
  • 1/2 teaspoon curry powdercurry powder
  • 1/2 teaspoon paprikapaprika
  • 3 cups cups whole milk
  • 1/2 24 – ounce package refrigerated garlic mashed potatoes- ounce package refrigerated garlic mashed potatoes– ounce package refrigerated garlic mashed potatoes refrigerated garlic mashed potatoes
  • Canned shoestring potatoes, fresh snipped parsley, and/or paprika (optional)Canned shoestring potatoes, fresh snipped parsley, and/or paprika (optional)

Directions

  1. In a bowl combine cheese and flour; set aside.In a Dutch oven combine the ham, carrot, curry powder, and paprika. Cook and stir over medium heat for 2 minutes. Stir in milk. Cook, uncovered, for 4 to 5 minutes, just until milk is hot but not boiling, stirring occasionally. Gradually whisk in mashed potatoes. Cook, stirring frequently, until hot and bubbly. Stir in the cheese and flour. Cook and stir for 2 minutes, just until cheese is melted.In a Dutch oven combine the ham, carrot, curry powder, and paprika. Cook and stir over medium heat for 2 minutes. Stir in milk. Cook, uncovered, for 4 to 5 minutes, just until milk is hot but not boiling, stirring occasionally. Gradually whisk in mashed potatoes. Cook, stirring frequently, until hot and bubbly. Stir in the cheese and flour. Cook and stir for 2 minutes, just until cheese is melted.
    Ladle soup into bowls. Top with shoestring potatoes, parsley, and/or paprika.Ladle soup into bowls. Top with shoestring potatoes, parsley, and/or paprika.
  1. In a Dutch oven combine the ham, carrot, curry powder, and paprika. Cook and stir over medium heat for 2 minutes. Stir in milk. Cook, uncovered, for 4 to 5 minutes, just until milk is hot but not boiling, stirring occasionally. Gradually whisk in mashed potatoes. Cook, stirring frequently, until hot and bubbly. Stir in the cheese and flour. Cook and stir for 2 minutes, just until cheese is melted.
    Ladle soup into bowls. Top with shoestring potatoes, parsley, and/or paprika.Ladle soup into bowls. Top with shoestring potatoes, parsley, and/or paprika.

In a Dutch oven combine the ham, carrot, curry powder, and paprika. Cook and stir over medium heat for 2 minutes. Stir in milk. Cook, uncovered, for 4 to 5 minutes, just until milk is hot but not boiling, stirring occasionally. Gradually whisk in mashed potatoes. Cook, stirring frequently, until hot and bubbly. Stir in the cheese and flour. Cook and stir for 2 minutes, just until cheese is melted.
Ladle soup into bowls. Top with shoestring potatoes, parsley, and/or paprika.Ladle soup into bowls. Top with shoestring potatoes, parsley, and/or paprika.

  1. In a Dutch oven combine the ham, carrot, curry powder, and paprika. Cook and stir over medium heat for 2 minutes. Stir in milk. Cook, uncovered, for 4 to 5 minutes, just until milk is hot but not boiling, stirring occasionally. Gradually whisk in mashed potatoes. Cook, stirring frequently, until hot and bubbly. Stir in the cheese and flour. Cook and stir for 2 minutes, just until cheese is melted.

In a Dutch oven combine the ham, carrot, curry powder, and paprika. Cook and stir over medium heat for 2 minutes. Stir in milk. Cook, uncovered, for 4 to 5 minutes, just until milk is hot but not boiling, stirring occasionally. Gradually whisk in mashed potatoes. Cook, stirring frequently, until hot and bubbly. Stir in the cheese and flour. Cook and stir for 2 minutes, just until cheese is melted.

  • Ladle soup into bowls. Top with shoestring potatoes, parsley, and/or paprika.

Ladle soup into bowls. Top with shoestring potatoes, parsley, and/or paprika.

Tips:

  • Pantry: flour, paprika, curry powder
  • Change Up: For a vegetarian version, replace the ham with 1 cup of cooked cannellini beans, rinsed and drained well. Substitute chopped fresh chives for the parsley.

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