Cheddar Potato Soup with Ham

Angela (Grammy) Derby


I'm so glad I tried this, and I've got to tell you, so was my husband! He kept saying how delicious it was and ate two bowls of it!

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Stove Top


2 c
potatoes, peeled and diced
2 c
water or chicken stock
1/2 c
carrots, diced
1/4 c
chopped onion
1/4 c
butter, cubed
1/4 c
all-purpose flour
2 c
milk (i used a combination of 1% milk and half & half)
1/4-1/2 tsp
1/4 tsp
2 c
shredded cheddar cheese
1-1 1/2 c
fully cooked ham, cubed
1 c
frozen veggies, such as peas, corn, broccoli (optional)

Directions Step-By-Step

In a large saucepan, combine the potatoes, water or stock, carrots and onions. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add the milk, salt and pepper. While stirring constantly, bring to a boil; cook and continue stirring for 2 minutes or until thickened. Add shredded cheese and stir in until melted.
Pour cheese mixture into undrained potato mixture. Add ham; heat through.

Yield: 7 servings.

About this Recipe

Course/Dish: Cream Soups
Main Ingredient: Potatoes
Regional Style: American