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Cheddar Ham Soup

 Cheddar Ham Soup
“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!”
7 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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.
Nutritional Facts: 1 cup equals 303 calories,

2 of 2

Cheddar Ham Soup (continued)

Nutritional Facts: 17 g fat (11 g saturated fat), 64 mg cholesterol, 763 mg sodium, 20 g carbohydrate, 2 g fiber, 17 g protein.