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Cheddar Ham Soup

I knew this ham soup recipe was a keeper when my mother-in-law asked for it! The hearty soup—chock-full of leftover ham, veggies and cheese—is creamy and comforting. And even though the recipe makes enough to feed a crowd, don’t expect it to last more than one meal! —Marty Matthews, Clarksville, Tennessee
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    7 servings (1-3/4 quarts)


  • 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, 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 Facts
1 cup: 331 calories, 20g fat (12g saturated fat), 73mg cholesterol, 772mg sodium, 19g carbohydrate (5g sugars, 2g fiber), 19g protein.

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  • pingalls
    May 31, 2020

    We really liked this except everyone thought it could use more ham and a bit more cheese. I also added corn. On its own though, it is good. Thanks for the recipe!

  • buckey15
    May 14, 2020

    Easy to put together and delicious!! Will be making it again.

  • homemadewithlove
    May 12, 2020

    I skipped the peas but good soup. Served with cornbread.

  • Karen
    Apr 29, 2020

    Very bland. that's why I rated it low. Made it a second time and added 1 can evaporated milk instead of regular milk. Added garlic, parsley, lemon pepper and ham base and doubled the pepper and onion it called for. Omitted flour and salt- ham base is very salty. Added 1/2 cup velveeta cubes and 1/2 cup cheddar blend. Much better. The evaporated milk gave it a richness instead of a starchy flavor. Just add the milk and butter to the potatoes to cook. all one pan.

  • dmkinsey
    Apr 24, 2020

    Made this tonight with leftover ham, exactly following the recipe. We loved it! It's a definite keeper, and I'll be making this one again for sure.

  • Susan
    Apr 22, 2020

    Loved it! Will be come a family favorite! We used our leftover Easter ham and it was amazing!

  • SpinningJenny
    Apr 16, 2020

    My family enjoyed this for supper tonight. I used chicken broth, a leftover piece of turkey ham, canned diced potatoes, half a can of carrots, and minced onion. I didn’t add the peas. I had an abundance of canned veggies and my soup was ready in 30 minutes! I’m going to try this with chicken soon. Thanks for a quick and tasty recipe for this tired caregiver.

  • kids chauffer
    Apr 15, 2020

    Made this tonight with left over Easter ham.cut the recipe in half but otherwise followed it exactly as written. It was good and very easy to make, but missing a wow factor for me. Not sure what it was though.

  • Dave
    Apr 15, 2020

    Great recipe, easy to make, I spiced it up a little.

  • volsfan56
    Apr 14, 2020

    delicious! the recipe....2 cups water and 2 cups milk....There is enough to make 7 servings plus!