Cheddar Ham & Potato Soup

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


★★★★★ 2 votes

10 Min
30 Min
Stove Top


  • 3 1/2 c
    diced, raw potatoes
  • 1 stalk(s)
    celery, diced
  • 1 medium
  • 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, celery, onion, garlic, ham and water in a large soup pot and bring to a boil. Continue to cook until potatoes 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.

Printable Recipe Card

About Cheddar Ham & Potato Soup

Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Vegetarian Soy Free

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