Cheesy Ham and Potato Soup Recipe

Cheesy Ham and Potato Soup Recipe SixSistersStuff

Soup season has arrived and I am always looking for new and delicious soups that my family will enjoy. As I have mentioned before, my husband will only consider soup a main dish if it is super hearty – and let me tell you, this soup is loaded!

Serve it with some crusty french bread (or better yet, make Homemade French Bread and knock the pants off your family and friends!) and you have the perfect meal for a chilly fall day!

Serves: 8

Cheesy Ham and Potato Soup Recipe

A cheesy, hearty soup made from scratch (no Velveeta required!)- perfect for a chilly fall day!

15 minPrep Time

25 minCook Time

40 minTotal Time

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Ingredients

  • 4 cups potatoes, diced (you can peel them, but I prefer to leave the peel on - I used red potatoes)
  • 1/2 cup onion, diced
  • 1 cup carrots, sliced
  • 1 cup frozen peas (optional, but my kids loved them)
  • 2 cups ham, cooked and diced
  • 2 (14.5 oz) cans chicken broth
  • salt and pepper to taste
  • 6 tablespoons butter
  • 6 tablespoons flour
  • 2 cups milk
  • 2 cups sharp cheddar cheese, shredded

Instructions

  1. In a large stock pot, combine potatoes, onion, carrots, peas, ham and chicken broth. Bring to a boil, lower heat to medium, and let cook until potatoes are soft (about 15-20 minutes for mine). Add salt and pepper, if desired.
  2. In a small saucepan, melt butter over medium-low heat. Whisk in the flour and continue to stir constantly until the mixture thickens (about 1-2 minutes).
  3. Slowly add the milk to the butter/flour mixture, stirring the entire time so that you don't get any lumps. Continue to stir until the mixture thickens once again (takes about 3-5 minutes).
  4. Add in the cheese to the butter/flour/milk mixture and stir until it's completely melted.
  5. Pour the cheese mixture into the stock pot with the vegetables and ham and stir until completely incorporated. It will get thicker as it cools.
Cuisine: American | Recipe Type: Main Dish
7.6.4
421
http://www.sixsistersstuff.com/recipe/2014/10/cheesy-ham-and-potato-soup-recipe/

(Recipe adapted from Food.com)

Kitchen equipment needed for this recipe:
Large stockpot

Looking for more of our favorite soup recipes?
Slow Cooker Tuscan Soup
Chicken and Broccoli Cheese Soup
Coconut Lime Chicken Soup
Slow Cooker Texas Chili
Creamy Chicken Fajita Soup

 

Camille Sig

 

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Comment on this Recipe

26 Responses to “Cheesy Ham and Potato Soup Recipe”

  1. Mary Gilbertson
    It's that time of year again when I start craving comfort food. This soup cured the craving. So simple to make but full of flavor. My son rarely comments on the food I make but he asked what was in it and said he really liked it. I will definitely make it again. I followed the recipe with the exception of sneaking in a couple of extra potatoes because we love our taters.
  2. Thank you ladies for a great recipe! Made this today to use up the leftover holiday ham and it was delicious! This is a hearty, stick to your bones soup. Followed the directions exactly and it came out perfect. I think maybe at some point this winter I may try adding a little Polish sausage instead of the ham.
  3. leslieleon
    I didn't have any carrots and decided to use the vegetable soup mix from Knorr and leave out the salt and pepper. Very tasty. the seasoning was just right. i added an extra cup potatoes and extra broth. also, i started looking for a recipe after I had already boiled my potatoes. so i just added them to the mix after boiling the ham and onions. worked great!
  4. Crystal Palencer
    I made this last night with some leftover brown sugar-pineapple ham I had made last Sunday for dinner in the crockpot. I did what Jessica @ The Mom Creative suggested and sauteed my onions and carrots in a little bit of olive oil and minced garlic - it was delicious. I used closer to 5 cups of potatoes and had to add some water (I ran out of chicken broth), but only a can's worth. The finished dish was excellent. I didn't have any peas, so didn't add those, but I would think a bag (10-12 oz) of frozen peas and carrots could be substituted for the fresh carrots and frozen peas without much harm. I would definitely suggest using fresh shredded sharp cheddar. I asked my son to get a bag of shredded, forgetting it has an anti-caking agent tossed in. The dish was fine, and it melted well, but not as good as it could have. Will definitely be adding this to the rotation!
  5. Linda Hutchison
    Had a potato soup contest .....six sisters vs Disney s.........you won!! Easy to make ....less calories ( doesn't use 4 cups whipping cream) I did use 1/2 cup of milk with 1/2 cup of half and half I needed to use up .......excellent !!!
  6. Five kids ages 5 to 12.....they all loved it! 3 of them went back for seconds and another asked to take it to school for lunch the next day! The only bad thing was, after my husband packed his lunch for work, there were no leftovers for me. ~I no longer have to search websites to find dinner ideas. Six sisters' stuff is the only one I need! Thank you!
    • You could easily adapt this to a slow cooker recipe. Just cook the first seven ingredients in the slow cooker. Then follow steps 2 through 5 in the directions and add that into the slow cooker at the end of cooking time. Watch closely so the cheese doesn't curdle.

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