Cheddar Ham Soup Recipe
- 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.
Reviews for Cheddar Ham Soup(27)
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I was looking for something other than ham and bean soup (I hate beans) and came across this. I made a few changes and thought this is an excellent recipe. I suggest boiling the ham bone to make a stock or buying a powdered ham base to give this a bit more flavor. I used the powdered ham base since we had a boneless ham and it was perfect. I added extra peas and omitted the carrots. This only fed 3 of us and I suggest doubling it if feeding a family of four if it's the main meal. Add some crusty bread and butter and this is an amazing winter dinner!
I was one cup of potatoes short so I substituted with pinto beans. I also used homemade ham stock. It was delicious!
Minor change with big flavor return. If you are using a left over ham, remove the meat and boil the bone for 2 hrs discard bone and use the broth in place of the water. It will have salt in it so you will need to adjust for that. The flavor is off the chain (that means good).
Awesome soup. I made it w/ gluten free all purpose flour and a can of peas. It rocks!
I used our leftover Easter ham to make this tonight. I didn't have 2% milk so I used 1 cup half-and-half and 1 cup fat free milk. It turned out SO well! I loved that it used up a lot of the food left in our fridge and pantry, too. Definitely a keeper.