Golden Potato and Ham Soup Recipe
Golden Potato and Ham Soup Recipe photo by Taste of Home

Golden Potato and Ham Soup Recipe

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“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
TOTAL TIME: Prep: 25 min. Cook: 25 min.
MAKES:8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Cook: 25 min.
MAKES: 8 servings


  • 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

Nutritional Facts

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


  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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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!"

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!"

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"."

Reviewed Feb. 12, 2012

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

Reviewed Aug. 9, 2011

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

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