Was hoping for much cooler weather today but that did not happen. I have wanted to make this soup for a while now. Made cheesy potato and ham soup today, left to warm on the stove until dinner time. The most time consuming part was peeling and cutting the potatoes into tiny cubes. The rest was a breeze. A simple and satisfying soup the whole family will love. When my family gets hungry, dinner is served. My daughter is a picky eater, and she told me that she would eat this soup again. I take that as a compliment.
Cheesy Potato and Ham Soup
3 lbs. russet potatoes, peeled and cut into cubes
3-14.5 oz. cans chicken broth
1 lb. Velveeta cheese, cubed
1/2 cup shredded sharp cheddar cheese, extra for topping
1 pound package diced ham
1- 0.4 oz. packet Ranch (Buttermilk Recipe) Dressing Mix
salt and pepper to taste
Peel and cube potatoes. Cover cubed potatoes with water, bring to a boil over medium-high heat. Cook for about 20-25 minutes, or until tender. Drain, then add chicken broth to the cooked potatoes. Gently stir in both cheeses, the diced ham and the dressing mix. Keep warm until ready to serve. Top soup with additional cheese, if desired. Serve with you choose of breadsticks.