MAKING THE SOUP

1) Sauté the Onions

• In a large, heavy-bottomed pot or Dutch oven, melt the 4 tablespoons of butter over medium heat.
• Add the diced 1½ onions and sauté until the onions become translucent (about 5–7 minutes). You do not need to caramelize them fully; just let them soften and release some of their natural sweetness.

2) Make a Roux with Flour

• Reduce the heat slightly.
• Sprinkle in the 3 ounces of flour and stir continuously to form a roux with the butter and onions. Cook for about 1 minute, being careful not to let the roux brown too much.

3) Add Milk and Aromatics

• Slowly pour in 2 cups of the whole milk, stirring well to break up any lumps.
• Add the 2 tablespoons chopped garlic, 2 tablespoons fresh thyme, 2 teaspoons ground cumin, and ½ teaspoon cayenne pepper (if using). Stir to combine.

4) Add Vegetables and Stock

• Add the diced 2 potatoes, 3 diced celery stalks, and 4–5 sliced carrots.
• Pour in the 8 cups of chicken stock (start with 8 cups; you can add more later if needed).
• Bring the mixture to a gentle simmer, stirring occasionally so nothing sticks to the bottom.

5) Simmer Until Vegetables Are Tender

• Let the soup simmer for about 30–45 minutes, or until the vegetables are fork-tender.
• Check the soup’s consistency: if it’s too thick, add a little more stock; if it’s too thin, you can thicken it later (see Step 7)

6) Add Extra Milk, Cream, Ham, and Cheeses

• Stir in the additional 1 cup of milk (for a total of 3 cups of milk).
• Pour in the 1 cup of heavy cream for extra richness (you can omit if you prefer a lighter soup).
• Add the ¼ pound diced ham, 5 ounces grated cheddar, and 1½–2 ounces Gruyère.
• Stir gently to help the cheeses melt into the soup. Continue simmering for a few more minutes.

7) Adjust Thickness (If Needed)

• If the soup seems too thin, mix a slurry of 1–2 tablespoons cornstarch with a little water (consistency of heavy cream) and slowly whisk it into the simmering soup. Let it return to a simmer to see the final thickness.
• If the soup seems too thick, stir in a bit more chicken stock or milk to loosen it up.

8) (Optional) Add Cooked Barley or Pasta

• If you’d like extra texture, stir in some cooked barley or small pasta near the end. Warm through for another minute or two.

9) Season and Taste

• Taste the soup and season with salt and freshly ground black pepper. If your chicken stock or ham is salty, be cautious about adding too much extra salt.

MAKING THE CHEESE CROSTINI (Optional Garnish)

1) Slice the Bread

• Take a baguette (or your favorite bread) and cut it into thin slices.

Top with Cheese

• Arrange slices on a baking sheet and sprinkle with your choice of shredded cheese (e.g., Parmesan, cheddar, mozzarella, Gruyère).

Broil or Bake

• Place under the broiler for about 1 minute, or bake at 400°F (200°C) until the cheese is bubbly and lightly golden.
• Be sure to keep an eye on them so they don’t burn!

SERVING

Ladle the Soup

• Ladle your ham and cheese soup into bowls.
• If you added barley or pasta, make sure each serving gets plenty of those hearty bits.

Garnish

• Place cheese crostini on top or around the edge of the bowl.
• If you like, sprinkle a pinch or two of fresh thyme or chopped parsley on top for color.

Enjoy your cozy, creamy Ham and Cheese Soup!