Cheesy Ham-and-Potato Soup
Buttermilk Ranch Wedge Salad
Ingredients
- ¼ cup butter
- 1 cup chopped onion
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 (32-oz) cartons chicken broth
- 4 lb russet potatoes, peeled and cut into 1-inch pieces
- 1 (8-oz) pkg chopped ham
- 1 cup milk
- 1 (8-oz) pkg shredded Cheddar cheese
- ¾ cup sour cream
Instructions
- Melt butter in a large Dutch oven over medium heat; add onion and garlic. Cook, stirring often, 8 minutes or until onion is tender.
- Add flour; cook, stirring constantly, 2 minutes. Gradually stir in broth. Add potatoes; bring to a boil, reduce heat, and simmer 10 minutes or until potatoes are tender.
- Using a potato masher, mash potatoes to desired consistency. Stir in ham and milk. Add cheese, stirring until melted. Stir in sour cream; cook until thoroughly heated. Season with salt and pepper to taste.
Side Dish Ingredients
- 1 head iceberg lettuce
- ¾ cup buttermilk Ranch dressing
- 2 Roma tomatoes, chopped
- ½ tsp seasoned pepper
- 1 (3-oz) pkg French fried onions
Side Dish Instructions
- Cut lettuce into 6 wedges; divide among 6 plates. Drizzle with dressing; sprinkle with tomatoes, pepper, and onions.
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