Cathys Chunky Potato and Ham Soup

Cathys Chunky Potato And Ham Soup Recipe

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Cathy LaFay


Heres a fairly quick soup for a cold winter day


★★★★★ 1 vote

30 Min
30 Min
Stove Top


  • 3 large
  • 2 c
    chicken broth, low salt, low fat
  • 1
    small to med onion (you can also sub leeks if you want)
  • 1 c
    cooked diced ham
  • 3 c
    2% milk
  • 3 Tbsp
  • 3 Tbsp
  • 1 c
    cheddar cheese
  • ·
    crushed red pepper flakes (to taste or optional) you can also use ground pepper

How to Make Cathys Chunky Potato and Ham Soup


  1. Peel potatoes and cut into cubes.
  2. You can either put the potatoes into a pan with water and boil until tender of if you want to get done quicker put into a big enough microwave safe bowl and nuke them until tender. (you can start the roux while you wait for the potatoes to get done)
  3. Drain the potatoes but save about a cup of liquid.
  4. Melt butter in a pan and add diced onion. Cook until translucent.
  5. Add flour to your pan with onions and at this point you can add the pepper flakes or ground pepper (or both) and cook for about 3 or 4 minutes to cook out the flour.
  6. Add your 2 cups of broth and your milk to pan whisking so you dont get lumps.
  7. When it starts to thicken you can add the cheese, potatoes and ham. (if it gets to thick for you add some or all of your reserved liquid from the potatoes)
  8. Simmer over low heat for about 30 minutes stirring frequently.

Printable Recipe Card

About Cathys Chunky Potato and Ham Soup

Main Ingredient: Potatoes
Regional Style: Italian
Other Tags: Quick & Easy For Kids
Hashtags: #potato #ham

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