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Golden Potato and Ham Soup

I have requests for this soup for lots of family events and especially deer camp. If you're in the mood for comfort food, this is the recipe for you! —Shelly Woods, Blissfield, Michigan
  • Total Time
    Prep: 25 min. Cook: 25 min.
  • Makes
    8 servings (2-3/4 quarts)


  • 6 cups cubed Yukon Gold potatoes
  • 2 cups water
  • 1 cup sliced celery
  • 1 cup sliced carrots
  • 1/2 cup chopped onion
  • 2 teaspoons dried parsley flakes
  • 2 teaspoons chicken bouillon granules
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup all-purpose flour
  • 2 cups whole milk, divided
  • 1 package (16 ounces) process cheese (Velveeta), cubed
  • 1 cup cubed fully cooked ham
  • 1/3 cup real bacon bits


  • In a Dutch oven, combine the first nine ingredients. Bring to a boil over medium heat. Reduce heat; cover and simmer for 12-14 minutes or until potatoes are tender.
  • Meanwhile, in a small bowl, combine flour and 1/4 cup milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese and remaining milk until cheese is melted. Add ham and bacon; heat through.
Nutrition Facts
1-1/3 cups: 401 calories, 19g fat (11g saturated fat), 57mg cholesterol, 1666mg sodium, 36g carbohydrate (9g sugars, 3g fiber), 22g protein.

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Average Rating:
  • April
    Feb 22, 2018

    I felt that there was way too much Velveeta. I will cut it in half next time I make the soup or use some regular cheddar. I used 1/2 lb. bacon, cubed and cooked the carrots and onion for 5-6 minutes in bacon drippings (also, the last minute of that, added 2 cloves of minced garlic) before adding water, potatoes and seasonings to the pot. I would enjoy the soup without the cheese, even.

  • pajamaangel
    May 5, 2017

    Delicious! I didn't use the bacon and still loved it.

  • DWare5883
    Jan 2, 2017

    Pretty much made it to recipe and I thought it was very good. Will definitely make it again.

  • seasons4
    Dec 27, 2016

    This was good, but I think it needs some more seasoning. As some of the reviewers did, I left out the bacon - maybe that's why it was a little blah.

  • paula0201
    Mar 13, 2015

    OMG!! I just made this soup and it is awesome!! I didn't use the Velveeta, but rather 10 oz of shredded triple cheddar. I am certain I will make this one again!

  • aamundson
    Feb 24, 2015

    Loved this soup!! Although I modified it since I'm vegetarian. Instead of water and bouillon, I used No-Chicken Broth and doubled the liquid since 2 cups didn't seem to be enough. I also skipped the ham and bacon and lightened it with 2% Velveeta and 1% milk. Might have to try using a sharp cheddar plus cream cheese (as one comment noted) next time for a little twist!

  • homemadewithlove
    Oct 24, 2014

    Quick weeknight dinner. I didn't have golden potatoes or velveeta so I used regular potatoes, cheddar cheese and 4 oz. cubed cream cheese. Omitted the bacon bits and sprinkled with fresh cut parsley. Hubby kept saying "this is really good".

  • Strechie63
    Feb 12, 2012

    My whole family loved this! I made it with Club Sandwiches and a fruit salad. I would make this again.

  • jesslong619
    Aug 9, 2011

    Easy enough to make on a busy Monday evening for dinner.

  • gamay54
    Feb 26, 2011

    I have made this soup over 15 times, does that tell you anything?