Cheesy Ham 'n' Rice Soup Recipe
Cheesy Ham 'n' Rice Soup Recipe photo by Taste of Home
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Cheesy Ham 'n' Rice Soup Recipe

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5 9 11
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Here's a real gem! After tasting a similar soup at a popular restaurant in the Twin Cities, I came up with my own version. Everyone who tastes it says it's wonderful. Adding the almonds at the end gives the soup a fun crunch. -Nicole Weir, Hager City, Wisconsin
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings


  • 4 celery ribs, chopped
  • 1 large onion, chopped
  • 1/4 cup butter, cubed
  • 4 medium carrots, shredded
  • 1/3 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups half-and-half cream
  • 8 ounces process cheese (Velveeta), cubed
  • 4 cups cooked wild rice
  • 3 cups cubed fully cooked ham
  • 2-2/3 cups cooked brown rice
  • 3 tablespoons chicken bouillon granules
  • 8 cups water
  • Slivered almonds, optional

Nutritional Facts

1 cup: 341 calories, 16g fat (9g saturated fat), 61mg cholesterol, 1580mg sodium, 32g carbohydrate (6g sugars, 3g fiber), 16g protein.


  1. In a large saucepan, saute celery and onion in butter until tender. Add carrots; cook and stir for 1-2 minutes. In a large kettle or Dutch oven, combine the flour, salt and pepper. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. Remove from the heat; stir in cheese until melted. Stir in the wild rice, ham, brown rice, bouillon, celery mixture and water. Return to a boil. Sprinkle with almonds if desired. Yield: 12 servings.
Originally published as Cheesy Ham 'n' Rice Soup in Taste of Home February/March 2003, p41

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pastiepie User ID: 1062574 46510
Reviewed Nov. 29, 2013

"Our family favorite :) Love love love"

TheFamilyChef User ID: 5439353 46408
Reviewed Sep. 29, 2013

"This is my favorite soup to make. It makes a large batch of super savory soup. When I take leftovers to work, co-workers are jealous."

D Kingslow User ID: 622460 137976
Reviewed Mar. 3, 2013

"I added 8 oz. sliced mushrooms, just because they needed to be used. A great addition, but would be good just the way the recipe is written. This was an awesome recipe! It is flagged as a new favorite."

kayvie User ID: 3210972 137974
Reviewed Oct. 11, 2012

"I don't put the ham in it because I'm vegetarian, and I don't use the veleeta. I substitute with a different cheese."

ahmom User ID: 3426126 87721
Reviewed Jan. 8, 2012


BelindaVandenBroeck User ID: 2353062 133717
Reviewed Apr. 18, 2011

"Once I made this that was it for me. It is a favorite for anyone that tastes it. Always have excellent reviews. I have made it for family gatherings, office luncheons, and potlucks. I love it and so does anyone who tastes. I sometimes use Lactaid milk for people who might be lactose intolerant and it's delicious either way."

Kamikaze Bunny User ID: 1206995 54176
Reviewed Dec. 7, 2010

"This is my husband's favorite! He requests it every year for his birthday. I, too, omit the salt. I had been using the low-sodium boullion granules, but tonight my sister suggested I use low-sodium chicken broth in place of some of the water (we used a 48 oz. pkg of broth and 2 cups water). That turned out even better!"

msholets User ID: 967853 137973
Reviewed Nov. 12, 2010

"The sodium content of this soup as written is outrageous! I omitted the salt completely and replaced 1 tblsp. of chicken bouillon granules with no sodium granules. It was still plenty salty, I may reduce the regular chicken bouillon more next time. To reduce fat I used fat-free evaporated milk instead of the half and half and 2% milk velveeta instead of regular. My whole family loved it!"

JennySchooley User ID: 3362578 54453
Reviewed Dec. 20, 2009

"This is such a comforting soup. My family requests it every year when we go skiing and there are rarely leftovers."

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