Leftover ham from your holiday dinner? This hearty soup, chock-full of leftover ham, veggies and cheese, is creamy and comforting. And even though the recipe makes enough to feed a crowd of post-holiday guests, don’t expect leftovers!

Cheddar Ham Soup
Preparation and cooking time: 30 minutes

2 cups diced peeled potatoes
2 cups water
1⁄2 cup sliced carrot
1⁄4 cup chopped onion
1⁄4 cup butter, cubed
1⁄4 cup all-purpose flour
2 cups milk
1⁄4 to 1⁄2 teaspoon salt
1⁄4 teaspoon pepper
2 cups (8 ounces) shredded cheddar cheese
11⁄2 cups cubed fully cooked ham
1 cup frozen peas, thawed

In a large saucepan, combine the potatoes, water, carrot and onion. Bring to a boil. Reduce heat; cover and cook for 10 to 15 minutes or until tender.

Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add the milk, salt and pepper.

Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted. Stir into undrained potato mixture. Add ham and peas; heat through.

Makes 7 servings.

Nutritional information per serving: 1 cup (prepared with fat-free milk, 1⁄4 teaspoon salt, reduced-fat cheese and lean ham): 281 calories; 15 g fat (9 g saturated); 53 mg cholesterol; 798 mg sodium; 20 g carbohydrate; 2 g fiber; 19 g protein.

Recipe from: Taste of Home