Cheddar Ham Soup
Total TimePrep/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 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 until tender, for 10-15 minutes.
- 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 until thickened, about 2 minutes. Stir in cheese until melted. Stir into undrained potato mixture. Add ham and peas; heat through.
Nutrition Facts1 cup: 331 calories, 20g fat (12g saturated fat), 73mg cholesterol, 772mg sodium, 19g carbohydrate (5g sugars, 2g fiber), 19g protein.
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Feb 4, 2016
If I could I would give this 7 stars! This soup is awesome. Not a great cook, especially soup. Had many failed soup recipes. First time I made this (tonight) it came out fantastic.Will definitely make this again. Thanks for the recipe. My husband thinks I am a great cook now.
Apr 14, 2015
I'm giving 5 stars to my own, slightly adapted version of this, if I may! I used a very rich, gelatinous, mildly spiced stock I had frozen from the Christmas ham. It had a lovely back note of cinnamon, orange zest, clove and black pepper. I only cooked the diced potato in this, opting to sweat a diced onion, two carrots and celery in butter and olive oil before adding. At this stage I whizzed it in the blender until smooth and added corn as well as ham and peas for the finished soup. The little extra fat gave a beautifully rich, shiny, emulsified soup. Delicious. I'll make it again for sure. The only change I'd make to this would be to use a milder cheddar. I used a very punchy English farmhouse ched which was a bit too dominant. Other than that, gorgeous!
Mar 9, 2015
I read through reviews before making and reading that it had no flavor with just water i cooked the ham bone with a few seasoning and onion making a broth and used it in place of the water giving the soup a nice flavor. I did not use the full 2 cups of cheese. I am giving this recipe a 4 only because i substituted some ingredients so not sure how the real recipe would have tasted.
Jan 14, 2015
It doesn't taste much different than can soup. It is ok but I will probably not make it again. It was flavorless. I like the idea of using a rich broth instead of water.
Jan 5, 2015
Excellent, loved the recipe. I added more ham as I had a lot left over!
Dec 31, 2014
I used only half the butter and cheese and it was still delicious. I also used stock instead of water. Even my picky eaters loved it.
Dec 27, 2014
This was fantastic. I substituted corn for peas. I aslo boiled my ham hock for the broth to replace the water.
Nov 27, 2014
Made this it was great. I omitted the flour and butter and added chicken stock and garlic for extra flavour. It wasn't thick but I was going for less gluten. I would definitely make this one again.
Jan 1, 2014
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!
Dec 29, 2013
I was one cup of potatoes short so I substituted with pinto beans. I also used homemade ham stock. It was delicious!