Hearty Ham & Cheese Soup

I made this soup primarily as a way to use leftover Christmas ham. It came out great, plus it's super easy to make. This didn't come from a recipe, so all the measurements are approximate.

 

Here's the recipe:

 

In a large stockpot, saute one large diced onion in 4 tablespoons of unsalted butter. Once the onion is soft and translucent, stir in a third cup of flour and continue to cook for a minute or two. The onions, flour and butter will make a thick paste. Stir in a quart of chicken broth and 3-4 cups of peeled, diced russet potatoes. Bring everything to a boil and then turn down to simmer for 25-30 minutes, or until the potatoes are soft and have rounded edges. Stir in about a cup of half and half or milk. Once the milk is incorporated and the mixture is almost boiling, stir in a cup or more of diced ham. Let the mixture cook for about 5 more minutes over low heat. Remove from the heat and stir in about a cup and a half of grated sharp cheddar cheese. Stir until the cheese is melted in. Season the soup with chopped parsley, hot sauce, salt and pepper.

 

The soup is delicious the first day, but tastes even better the second!

Done