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Cheesy Ham ‘N’ Potato Soup

When I'm in the mood for comfort food, I prepare a pot of this soup. It is always a treat on a cool fall day.—Melissa Sherlock, Omaha, Nebraska
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    7 servings


  • 2 cups cubed potatoes
  • 1-1/2 cups water
  • 1-1/2 cups cubed fully cooked ham
  • 1 large onion, chopped
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon pepper
  • 3 cups milk
  • 1-1/2 cups (6 ounces) finely shredded cheddar cheese
  • 1 cup frozen broccoli florets, thawed and chopped


  • In a saucepan, bring potatoes and water to a boil. Cover and cook for 10-15 minutes or until tender. Drain, reserving 1 cup cooking liquid; set potatoes and liquid aside.
  • In a large saucepan, saute ham and onion in butter until onion is tender. Stir in the flour and pepper until smooth; gradually add milk and reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add the cheese, broccoli and reserved potatoes; cook and stir until cheese is melted and soup is heated through.
Nutrition Facts
1 cup: 334 calories, 22g fat (12g saturated fat), 72mg cholesterol, 614mg sodium, 17g carbohydrate (0 sugars, 1g fiber), 18g protein.

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Average Rating:
  • oactree
    Jan 16, 2019

    Awesome keeper.

  • Alondra
    Oct 21, 2018

    This is one of my go-to meals when it's cold out or if someone in my family isn't feeling well. My mom made it for me when I was younger and now I make it for my family. I prefer to leave the broccoli out and add in red pepper flakes for a flavor kick. The heat of the pepper flakes is also amazing for helping clear the sinuses if you've got a cold! Also if you're looking to make this soup a bit thicker, add boxed mashed potatoes until the soup reaches your preferred consistency before you add the cheese! It makes a thick and chunky soup that's a little more filling than the original recipe.

  • Betty
    Dec 13, 2016

    I also add cooked crumbled bacon , if no broccoli try corn or carrots . Then it's somewhat like a Coen chowder. We usually make this on Christmas eve. Delicious 5 stars

  • Jill Mohn
    Dec 8, 2015

    This is a keeper! I had no broccoli so I added chopped celery & carrots to my onion mixture for a bit of nutrition and color. Great on a cold night.

  • pattums
    Apr 25, 2014

    This soup was delicious, I added bouillon cubes as the potatoes boiled. I was on the fence about the broccoli but I chopped it finely and tossed it in. It made the soup look pretty.

  • schindlm
    Jan 5, 2014

    My sister-in-law whipped this together during a recent visit to her house on a bitter cold day. I was impressed how she was able to make a soup from scratch in such a short period of time. The soup was hearty, delicious, and cozy. She had copied the recipe down from the magazine so I quickly looked it up on the Taste of Home website when I returned home because I know I'll be making it for my family.

  • thehippychik
    Jan 3, 2014

    How can I submit a photo of this ez yummy soup? I can't thank u enough for sharing this creamy potato soup recipe. I was able to start it an hour before dinner time & was able to prepare & cook it in plenty of time. Quick, easy & yum!

  • austin127
    Dec 20, 2013

    I just tried this recipe tonight and it was a big hit at my house! I love it because it has the 3 qualities I love the most about a, easy to make, and it tastes good! My son made me promise to save the left overs so that he could eat them tomorrow and also made me promise that I would make this again! The only way I altered the recipe was I didn't use broccoli since I have some picky eaters, and I added a little bit more cheese.

  • lge52
    Nov 4, 2013

    I'll be making this as one of my 3 soups for our Christmas get-together but I'll add sour cream and garnish with crisp potato shreds. Will use the corn rather than broccoli also since more child friendly and perhaps use a bit of parsley for color. I also use homemade chicken broth rather than water for added depth. I'm rating this 4 stars as it takes the additions to make it a 5!

  • mkaskela
    Apr 4, 2013

    I altered it slightly. Instead of broccoli I used corn, instead of the 1 c of reserved cooking liquid I used cream of chicken soup, and instead of shredded cheddar cheese I used Velveeta cheese cubed. I also added a little chili powder for a little spice. Served it with biscuits and the whole family loved it:)