cheddar ham & potato soup

★★★★★ 2 Reviews
Quinnn avatar
By Family Favorites
from Not Far From Green Bay, WI

Restaurant quality soup that is good year round. I love to make this if I have leftover ham, although a ham slice works just as well.

★★★★★ 2 Reviews
serves 6-8
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For cheddar ham & potato soup

  • 3 1/2 c
    diced, raw potatoes
  • 1 stalk
    celery, diced
  • 1 lg
    carrot, chopped
  • 1 md
  • 2 clove
  • 1 1/2 c
    ham, diced
  • 3 c
  • 2 Tbsp
    chicken bouillon granules
  • 1/4 tsp
    salt (check at end)
  • 1/2 tsp
    black pepper
  • 5 Tbsp
  • 5 Tbsp
  • 2 c
  • 2 1/2 c
    shredded cheddar cheese
  • 1 Tbsp
    parsley flakes or fresh

How To Make cheddar ham & potato soup

  • 1
    Place potatoes, carrot, celery, onion, garlic, ham and water in a large soup pot and bring to a boil. Continue to cook until potatoes and carrot are soft.
  • 2
    Stir in chicken bouillon, salt and pepper.
  • 3
    In separate sauce pan, melt butter over medium heat. Whisk in flour and continue to cook and stir for 1-2 minutes.
  • 4
    Slowly, whisk in milk and continue to cook and stir until it starts to thicken, usually 4-5 minutes.
  • 5
    Add cheese and blend well. Stir the cheese mixture into the stock pot until heated through. I use a potato masher to break up some of the potatoes to make it a little thicker.
  • 6
    Add parsley flakes or fresh, chopped parsley before serving.