Blackjack Steak House Potato Soup

This is the kind of soup that fills every bowl twice and still has leftovers for tomorrow.

Ham base and chunks of cooked ham build a smoky, savory broth, while carrots, celery, and onions simmer away until tender.

Diced potatoes go in next and cook until they’re soft enough to melt on your tongue but still hold their shape.

The finish is what makes it steakhouse-worthy: milk and sharp cheddar cheese spread stirred in until the whole pot turns thick, creamy, and golden.

Kitchen Tips

• Ham base (also called ham soup base or ham bouillon paste) is the secret weapon here. It gives you a deep, porky broth without hours of simmering bones.
• Add the cheese-milk mixture off the heat or on very low flame and stir constantly. High heat can make cheese sauces grainy.
• The flour-water thickener is optional. If your potatoes are starchy enough, the soup may thicken on its own as it sits.

Variations

• Top each bowl with crispy bacon crumbles, sliced scallions, and a dollop of sour cream for the full loaded potato treatment.
• Swap half the potatoes for cauliflower florets for a lighter version with the same creamy texture.
• Stir in a handful of frozen corn kernels with the potatoes for extra sweetness and color.