Show Subscription Form

Cheddar Ham Soup Recipe
Cheddar Ham Soup Recipe photo by Taste of Home

Cheddar Ham Soup Recipe

Read Reviews
4.5 33
Publisher Photo
“I knew this recipe was a keeper when my mother-in-law asked for it!” relates Marty Matthews in Clarksville, Tennessee. The hearty soup, chock-full of leftover ham, veggies and cheese, is creamy and comforting. And even though the recipe makes enough to feed a crowd of post-holiday guests, Mary notes, “don’t look for leftovers!”
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:7 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 7 servings


  • 2 cups diced peeled potatoes
  • 2 cups water
  • 1/2 cup sliced carrot
  • 1/4 cup chopped onion
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 2 cups 2% milk
  • 1/4 to 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1-1/2 cups cubed fully cooked ham
  • 1 cup frozen peas

Nutritional Facts

1 cup equals 303 calories, 17 g fat (11 g saturated fat), 64 mg cholesterol, 763 mg sodium, 20 g carbohydrate, 2 g fiber, 17 g protein.


  1. In a large saucepan, combine the potatoes, water, carrot and onion. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
  2. Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted. Stir into undrained potato mixture. Add ham and peas; heat through. Yield: 7 servings.
Originally published as Cheddar Ham Soup in Simple & Delicious November/December 2006, p31

Reviews for Cheddar Ham Soup

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Feb. 4, 2016

"If I could I would give this 7 stars! This soup is awesome. Not a great cook, especially soup. Had many failed soup recipes. First time I made this (tonight) it came out fantastic.

Will definitely make this again. Thanks for the recipe. My husband thinks I am a great cook now."

Reviewed Apr. 14, 2015

"I'm giving 5 stars to my own, slightly adapted version of this, if I may! I used a very rich, gelatinous, mildly spiced stock I had frozen from the Christmas ham. It had a lovely back note of cinnamon, orange zest, clove and black pepper. I only cooked the diced potato in this, opting to sweat a diced onion, two carrots and celery in butter and olive oil before adding. At this stage I whizzed it in the blender until smooth and added corn as well as ham and peas for the finished soup. The little extra fat gave a beautifully rich, shiny, emulsified soup. Delicious. I'll make it again for sure. The only change I'd make to this would be to use a milder cheddar. I used a very punchy English farmhouse ched which was a bit too dominant. Other than that, gorgeous!"

Reviewed Mar. 9, 2015

"I read through reviews before making and reading that it had no flavor with just water i cooked the ham bone with a few seasoning and onion making a broth and used it in place of the water giving the soup a nice flavor. I did not use the full 2 cups of cheese. I am giving this recipe a 4 only because i substituted some ingredients so not sure how the real recipe would have tasted."

Reviewed Jan. 14, 2015

"It doesn't taste much different than can soup. It is ok but I will probably not make it again. It was flavorless. I like the idea of using a rich broth instead of water."

Reviewed Jan. 5, 2015

"Excellent, loved the recipe. I added more ham as I had a lot left over!"

Loading Image