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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

Ingredients

  • 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

Directions

  • 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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Reviews

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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 meal...cheap, 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:)