Cheesy Ham and Potato Soup

This is really good comfort food.  Sometimes my Mom leaves out the ham.  Well she did it once and we still give her a hard time.  Bacon would also be really good on top.

This recipe is kind of a bare bones can be modified a million ways sort of recipe.

4 cloves minced garlic
1 c. diced yellow onion
1 1/2 lbs potatoes cooked and diced
2 c. chicken stock
1/4 c. flour
1 tsp pepper or more to taste
1 tsp salt or more to taste
2 c. shredded cheese
1/2 c. heavy cream
2 c. milk
3 Tbsp butter
2 c. diced ham

garnish:
green onion
bacon bits

I will do my notes first since it applies to the shopping and prep. 

Dice your onions to suit your family.  Little man hates everything and we like onions so I don't dice small. 

I cook my potatoes in the microwave or instant pot then let them cool.  As they cool the skins come away from the potatoe making them super easy to peel and dice.  You could also leave the skin on. 

You can sub veggie stock for chicken if it's what you have on hand.  You can sub sour cream or greek yogurt for heavy cream.  The percent of milk really doesn't matter.  Just remember if you use a lower percentage of milk the soup will not be as rich.  And honestly it make a good size batch and it's not that much cream but it really does add to the creaminess and flavor.  That being said, you can also adjust the consistency to you liking.  If you get the soup done and want it thinner you can add more milk or broth.  Personally I would alternate the broth and milk if I needed to thin it up.  Also it will thicken the more it simmers so keep that in mind when allowing time to cook it up.

Cheese is also you preference here.  If you like bite then getting a sharper cheese will accomplish this.  A mellower cheese will yield a mellower flavor.  I use regular cheddar not extra sharp.

I buy already diced ham in a package.  There is a small dice or large, again your family's preference here.  You can also use more or less depending on if you want to put bacon on top.

Here we go...

Melt butter in large pan.  Add onion and cook until soft and clear.  Add garlic and let cook a couple of minutes more.  Add flour and whisk until mixed.  Add stock, cream, milk, salt and pepper.  Let simmer until starting to thicken.  About 3-5 minutes.  Add cheese and stir until mixed well.  Then add potatoes and ham.  Cook several minutes more until ham and potatoes are up to temperature.  At this point taste to see if you need more salt and pepper.  I like a lot of pepper but not everyone does, so I am giving a conservative amount above.  I use quite a bit more salt and pepper.  Start slow on the salt though because the ham will add saltiness to the soup.  Simmer until it reaches a consistency that makes you happy.  Or add more liquid if too thick.