Cheddar Ham Soup
Total TimePrep/Total Time: 30 min.
Makes7 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 Facts1 cup: 331 calories, 20g fat (12g saturated fat), 73mg cholesterol, 772mg sodium, 19g carbohydrate (5g sugars, 2g fiber), 19g protein.
Mar 30, 2020
This is a good, hearty soup that really does take only 30 minutes to cook up! I substituted chicken stock for the water to cook the vegetables and it added some nice flavor. I also used half cream/half whole milk for the milk (we like things rich.) The little bit of leftovers we had reheated deliciously! Great recipe!
Mar 29, 2020
This was great. I made 1 1/2 times the recipe so I increased everything except the cheese. I also left out the salt because both the ham and cheese always have plenty. I had skim milk so that's what I used and I used a triple cheddar cheese blend. I did take other reveiwers advice and use chicken broth instead of water.
Mar 16, 2020
It says to use only two cups of water? Look at the recipe it says two cups of water It's printed in the magazine and it's written right here two cups. Do they mean 12 cups? That seems to make more sense to me
Feb 10, 2020
This is an excellent use of leftover ham. I made mine as written on the stovetop in the afternoon and then put it in the slowcooker on warm to eat later. I was worried it would make the peas mushy, but they weren't at all. This was an excellent make ahead soup since everyone was home at a different time for dinner with all of the kids after-school activities. It's delicious!
Jan 23, 2020
Delicious! Will be a keeper around here. Even Child approved! Only change I made was I used half water and half homemade chicken broth.
Dec 29, 2019
Very good use of leftovers. I used cream because I had no milk on had. And thinned it with chicken broth. I also purée the veggies once they were cooked. For a little kick I added pepper flakes.
Dec 29, 2019
Delicious and hearty Soup. I like the addition of the better than bullion with the potatoes.. but took it up a notch by adding some diced celery and minced garlic; sautéing it with the onion, carrot, peas in butter/olive oil in the separate skillet.. then adding the flour for the roux to that...adds a whole another layer of flavor
Dec 29, 2019
We loved this...I did use chicken broth in place of water. Oh the possibilities. Next time, baby portobellos and spinach. Thanks for the recipe.
Dec 28, 2019
Pretty yummy and definitely simple. As per reviews, I substituted water and used a chicken stock. I didn’t have cheddar so I used the cheese I had on hand— a 5 cheese Italian blend. Added a little paprika. Very pleased with results. Only reason I didn’t give 5 stars is because of the minor tweaks. But will save this one for sure!
Dec 28, 2019
Wow, this was great! Rather than boiling the potatoes in plain water, I added chicken flavored “Better than Bullion” since you don’t drain the potatoes. Or you could use chicken broth as some suggested. Yum Yum!