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scalloped potato and ham soup


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Total: 35 minutes

Servings: 6

Cost: $5.81 /serving


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Step 1

In a 5- to 6-qt. Dutch oven heat 2 Tbsp. of the butter over medium. Add onion, celery, and carrots; cook 8 to 10 minutes or until tender, stirring occasionally. Add broth; bring to boiling. Stir in potatoes and black pepper. Simmer, covered, 10 minutes.

Step 2

Meanwhile, in a 6-inch skillet melt remaining 1 Tbsp. butter over medium. Add bread crumbs. Cook and stir 4 minutes or until lightly toasted.

Step 3

In a medium bowl whisk together half-and-half and flour; stir into broth mixture. Cook and stir until thickened and bubbly. Stir in ham. Gradually add cheese, stirring until melted. Top servings with toasted bread crumbs.

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