Ham, Potato, and Cheese Soup

Ingredients and Weight:

• Ham, diced: 1 pound
• Russet potatoes, peeled and diced: 4 pounds
• Onion, chopped: 1 medium
• Celery, chopped: 2 stalks
• Carrots, chopped: 2
• Chicken broth: 8 cups
• Milk: 4 cups
• Heavy cream: 1 cup
• Sharp cheddar cheese, shredded: 1 cup
• Gruyere cheese, shredded: 1/2 cup
• Fresh parsley, chopped: 1/4 cup

Preparation Time:

30 minutes

Cooking Time:

45 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. In a large pot over medium heat, cook the ham until lightly browned. Remove from the pot and set aside.
2. Add the potatoes, onion, celery, and carrots to the pot and cook until softened, about 5 minutes.
3. Add the chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes, or until the potatoes are tender.
4. Puree the soup using an immersion blender or in a regular blender.
5. Return the soup to the pot and stir in the milk, cream, ham, cheddar cheese, and Gruyere cheese. Cook over low heat, stirring constantly, until the cheese is melted and the soup is heated through.
6. Season with salt and pepper to taste.
7. Garnish with chopped parsley.

Nutritional Information:

• Calories: 250 per serving
• Fat: 10 grams
• Carbohydrates: 25 grams
• Protein: 15 grams

Dish Characteristics:

• Creamy and flavorful
• Rich and comforting
• Perfect for a cold winter's day

User Comments:

• "This soup is absolutely delicious! It's so creamy and flavorful, and the ham and cheese add a great touch."
• "I love how easy this soup is to make. It's a great way to use up leftover ham."
• "This soup is a hit with my family. It's always a request on cold nights."

Special Precautions and Tips:

• If you don't have an immersion blender, you can puree the soup in a regular blender in batches. Be careful not to overfill the blender.
• If the soup is too thick for your taste, you can add more milk or cream.
• You can add other vegetables to this soup, such as corn, peas, or green beans.
• To make this soup ahead of time, simply prepare the soup through step 5 and refrigerate for up to 3 days. When ready to serve, reheat over low heat and stir in the cheese.