Golden Potato and Ham Soup Recipe

4.5 11 14
Golden Potato and Ham Soup Recipe
Golden Potato and Ham Soup Recipe photo by Taste of Home
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Golden Potato and Ham Soup Recipe

Read Reviews
4.5 11 14
Publisher Photo
I have requests for this soup for lots of family events and especially deer camp. If you're in the mood for comfort food, this is the recipe for you! —Shelly Woods, Blissfield, Michigan
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 25 min.

Ingredients

  • 6 cups cubed Yukon Gold potatoes
  • 2 cups water
  • 1 cup sliced celery
  • 1 cup sliced carrots
  • 1/2 cup chopped onion
  • 2 teaspoons dried parsley flakes
  • 2 teaspoons chicken bouillon granules
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup all-purpose flour
  • 2 cups whole milk, divided
  • 1 package (16 ounces) process cheese (Velveeta), cubed
  • 1 cup cubed fully cooked ham
  • 1/3 cup real bacon bits

Directions

In a Dutch oven, combine the first nine ingredients. Bring to a boil over medium heat. Reduce heat; cover and simmer for 12-14 minutes or until potatoes are tender.
Meanwhile, in a small bowl, combine flour and 1/4 cup milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese and remaining milk until cheese is melted. Add ham and bacon; heat through. Yield: 8 servings (2-3/4 quarts).
Originally published as Golden Potato Soup in Simple & Delicious March/April 2008, p59

Nutritional Facts

1-1/3 cups: 401 calories, 19g fat (11g saturated fat), 57mg cholesterol, 1666mg sodium, 36g carbohydrate (9g sugars, 3g fiber), 22g protein.

  • 6 cups cubed Yukon Gold potatoes
  • 2 cups water
  • 1 cup sliced celery
  • 1 cup sliced carrots
  • 1/2 cup chopped onion
  • 2 teaspoons dried parsley flakes
  • 2 teaspoons chicken bouillon granules
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup all-purpose flour
  • 2 cups whole milk, divided
  • 1 package (16 ounces) process cheese (Velveeta), cubed
  • 1 cup cubed fully cooked ham
  • 1/3 cup real bacon bits
  1. In a Dutch oven, combine the first nine ingredients. Bring to a boil over medium heat. Reduce heat; cover and simmer for 12-14 minutes or until potatoes are tender.
  2. Meanwhile, in a small bowl, combine flour and 1/4 cup milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese and remaining milk until cheese is melted. Add ham and bacon; heat through. Yield: 8 servings (2-3/4 quarts).
Originally published as Golden Potato Soup in Simple & Delicious March/April 2008, p59

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Reviews forGolden Potato and Ham Soup

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pajamaangel User ID: 1603339 265568
Reviewed May. 5, 2017

"Delicious! I didn't use the bacon and still loved it."

MY REVIEW
DWare5883 User ID: 5884353 259126
Reviewed Jan. 2, 2017

"Pretty much made it to recipe and I thought it was very good. Will definitely make it again."

MY REVIEW
seasons4 User ID: 978190 258735
Reviewed Dec. 27, 2016

"This was good, but I think it needs some more seasoning. As some of the reviewers did, I left out the bacon - maybe that's why it was a little blah."

MY REVIEW
paula0201 User ID: 8290804 222704
Reviewed Mar. 13, 2015

"OMG!! I just made this soup and it is awesome!! I didn't use the Velveeta, but rather 10 oz of shredded triple cheddar. I am certain I will make this one again!"

MY REVIEW
aamundson User ID: 3920376 221288
Reviewed Feb. 24, 2015

"Loved this soup!! Although I modified it since I'm vegetarian. Instead of water and bouillon, I used No-chicken Broth and doubled the liquid since 2 cups didn't seem to be enough. I also skipped the ham and bacon and lightened it with 2% Velveeta and 1% milk. Might have to try using a sharp cheddar plus cream cheese (as one comment noted) next time for a little twist!"

MY REVIEW
homemadewithlove User ID: 4311884 166114
Reviewed Oct. 24, 2014

"quick weeknight dinner. I didn't have golden potatoes or velveeta so I used regular potatoes, cheddar cheese and 4 oz. cubed cream cheese. Omitted the bacon bits and sprinkled with fresh cut parsley. Hubby kept saying "this is really good"."

MY REVIEW
Strechie63 User ID: 2463170 96166
Reviewed Feb. 12, 2012

"My whole family loved this! I made it with Club Sandwiches and a fruit salad. I would make this again."

MY REVIEW
jesslong619 User ID: 5718822 97422
Reviewed Aug. 9, 2011

"easy enough to make on a busy Monday evening for dinner."

MY REVIEW
gamay54 User ID: 3366761 128015
Reviewed Feb. 26, 2011

"I have made this soup over 15 times, does that tell you anything?"

MY REVIEW
aug2295 User ID: 4631582 170889
Reviewed Jan. 19, 2010

"I changed the Velveeta for 8oz of cheddar and it came out great."

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