Leftover ham and a big hunk of Gouda cheese led me down the path of this scrumptious soup. Red Pepper, Gouda and Ham Soup is what I call “rib sticking” and is now on my list of favorites.
Ever stand in front of an open refrigerator, just staring into the shelves of food and waiting for some inspiration? That was the scene in my kitchen when it was time to start Dinner. I knew the Hubby would be coming in for the evening soon and asking the magic question, so I was looking for a quick idea.
OK, let’s take inventory…I had leftover ham, I had several bell peppers, I had leeks, and yes, I had cheese…Gouda cheese! I knew a soup was not far away!
I started chopping and tossing things into my favorite Dutch oven. And before you knew it, this delicious soup evolved.
I hope you enjoy it as much as we did:
- 2 tablespoons butter
- 2 red bell peppers, chopped
- 1 cup leek, chopped
- 2 garlic cloves, minced
- 24-ounces chicken stock
- 2 cups ham, chopped
- ½ cup heavy cream
- ⅛ teaspoon black pepper
- 2 cups Gouda cheese, shredded
- Melt butter in a Dutch oven over medium heat. Place the bell pepper, leeks, and garlic in the butter and saute until the vegetables are soft. Pour in chicken broth, stirring well. Reduce heat and simmer for 20 minutes.
- Using an immersion blender, blend the vegetables until smooth; add ham and cook an additional 5 minutes.
- Stir in the heavy cream, black pepper, and cheese; allow to heat through about 5 additional minutes.
- Serve hot.