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 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.
Nutrition Facts1 cup: 303 calories, 17g fat (11g saturated fat), 64mg cholesterol, 763mg sodium, 20g carbohydrate (6g sugars, 2g fiber), 17g protein.
Follow along as we show you how to make these fantastic recipes from our archive.
Dec 31, 2017
Delicious and nutritious! All of us absolutely loved this soup!
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!