FOX 8 Recipe Box: Cheesy Ham & Potato Soup

Recipe Box
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Recipe from Lee Ann Miller, Owner of Miller Haus Bed & Breakfast (Facebook page here) and friend of Walnut Creek Cheese.

*Click here to read Lee Ann's blog on

Cheesy Ham & Potato Soup


  • 1- 14.5 oz. can chicken broth
  • 4 c. potatoes, peeled and cubed
  • ½ c. matchstick carrots, chopped
  • ½ c. green onions, chopped
  • 1/4 – ½ c. onion, chopped
  • ¼- ½ c. fresh parsley, chopped fine
  • ½ teaspoon celery seed
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • dash of cayenne pepper
  • 4 Tablespoons butter (1/2 stick)
  • ¼ c. flour
  • 3 c. milk
  • 8 oz. Velveeta cheese
  • 3-1/2 c. honey cured off-the-bone ham, cubed
  • ¼ c. sour cream


In a saucepan combine chicken broth, potatoes, carrots, onions, parsley, celery seed, salt and pepper. Simmer vegetable mixture 17-18 minutes until potatoes are tender. In a separate deep skillet or soup kettle melt butter and add about ½ cup of the milk. Stir in flour and thicken. Add remaining milk and whisk mixture until smooth. Add cheese and stir until melted. Add ham and heat for a few minutes. Turn off heat and stir in sour cream. Serves 6.

Lee Ann's tips: When reheating, you may need to add some water

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