favorite broccoli cheese soup with ham & potato!

Name: Favorite Broccoli Cheese Soup with Ham & Potato!
Prep time: 30 min
Cook time: 30 min
Yield: 6
Cuisine: American
Ingredients: 2 cup(s) broccoli, fresh, chopped; 1 sweet onion, chopped; 2 medium carrots, peeled & shredded; 2 celery stalks, chopped; 3 clove(s) garlic, minced; 1 teaspoon(s) thyme; 4 tablespoon(s) butter, unsalted; 1/4 cup(s) flour; 1 cup heavy cream (or milk of choice); 32oz box(es) chicken stock (or broth); 8oz ham, cubed; 1 large potato, peeled & cubed; 1 & 1/2 cup(s) sharp cheddar cheese, shredded from a block of cheese; 1/2 cup(s) swiss cheese, shredded from a block; salt & pepper to taste; 1/8 - 1/4 teaspoon(s) nutmeg (optional)

23 Pinches 1 Photo

Me Me

Here, MI

Updated on Feb 2, 2022

So today here in Michigan, we are getting slammed with a big snowstorm. First snow day for the kiddos home from school - and what’s a better thing to do than make a delicious and comforting, creamy, broccoli cheese soup? I add savory cubes of ham to make it a meal - even my picky husband loves this! I know you will, too!

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Family favorite, hearty broccoli cheese with ham soup!

prep time 30 Min

cook time 30 Min

method Stove Top

yield 6 serving(s)

Ingredients

2 cups broccoli, fresh, chopped
1 sweet onion, chopped
2 medium carrots, peeled & shredded
2 celery stalks, chopped
3 cloves garlic, minced
1 teaspoon thyme
4 tablespoons butter, unsalted
1/4 cup flour
1 cup heavy cream (or milk of choice)
32oz boxes chicken stock (or broth)
8oz ham, cubed
1 large potato, peeled & cubed
1 & 1/2 cups sharp cheddar cheese, shredded from a block of cheese
1/2 cup swiss cheese, shredded from a block
salt & pepper to taste
1/8 - 1/4 teaspoon nutmeg (optional)

How To Make favorite broccoli cheese soup with ham & potato!

Step 1

Pre-chop and measure out all ingredients to have them ready.

Step 2

In stock pot, melt butter.
Step 3

Sauté onions, celery, carrots until soft. Add in broccoli, stirring until it is partially cooked. (Maybe 5 minutes.) Add ham cubes, garlic and thyme. Stir and sauté a few minutes more.
Step 4

Sprinkle in flour and whisk in 1 cup of the chicken stock and all the heavy cream.
Step 5

Add remaining 3 cups of chicken stock, stir ‘til blended.
Step 6

Add potato cubes. Simmer for 10 minutes or until potatoes and broccoli are tender.
Step 7

At this point I remove about 2 cups of the vegetables and set them aside while I blend the soup remaining in the pot using an immersion stick blender until it thickens up a bit. Return the (removed) vegetables/ham to the soup pot.
Step 8

Add cheeses, stirring until melted.
Step 9

Add salt & pepper to taste and the nutmeg, if desired. (It adds more richness!)
Step 10

Serve topped with extra shredded cheese and enjoy with a slice of crusty bread, crackers, croutons, or in a bread bowl along with a nice tossed salad! (Instead of ham, it’s delicious with leftover rotisserie chicken!)
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