One of my husbands favorite foods while growing up was his mom’s cheese potato soup. So of course I got the recipe and have been making it for him since we got married. Over the years the recipe has changed slightly to meet our taste buds and of course the ingredients we had available. Well after making a large baked ham I always like to use some of the leftovers in a soup. The end result is normally something everyone including the kids love to eat.


8-9 large white potatoes 

1 onion diced

5 cups of water

5 tsp or cubes chicken bullion

8 slices American cheese

2 cups diced ham

You start first by peeling the potatoes and cutting them into smaller pieces. You can leave them whole but it will take longer to cook through. I then dice the onion and add the potatoes and onion to a pot with the water and bullion. 

You want the water to cover the potatoes so if you need more water just make sure you add enough bullion to make up for the water. Normally you want 1 bullion tsp or cube to 1 cup of water. The directions on the bullion container should also provide these directions. This is the bullion I use.

Let the pot boil until the potatoes feel tender when you poke it with a fork. Normally 20-30 minutes should do it. Then I use a potato masher directly in the pot to make the potatoes smaller.


Once the potatoes are small enough for you taste you want to add in the cheese slices. 

I normally put them in 2-3 at a time and stir them up to get them integrated into the soup.


The last step is to add in the diced ham.


Add it to the soup and stir. You can cook the soup a little longer or serve right away. Either way the soup will be great.


Do you have a favorite soup? If so leave a comment and share.

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