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–+ servings
Cheesy Ham and Potato Soup

Hearty Cheesy Ham and Potato Soup for Cozy Nights

A comforting bowl of Cheesy Ham and Potato Soup packed with tender potatoes and savory ham, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 cups
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Butter Substitute with olive oil for a lighter version.
  • 1 cup Diced Celery Can replace with diced bell peppers.
  • 1 cup Diced Carrots Substitute with parsnips.
  • ½ cup Flour Can use cornstarch for a gluten-free option.
  • 2 cups Milk Replace with half-and-half for richer texture.
  • 4 cups Low Sodium Chicken Broth Use vegetable broth for a vegetarian version.
For the Hearty Elements
  • 4 cups Peeled & Diced Potatoes Yukon gold or russet recommended.
  • 1 cup Minced Onion Can be omitted for sensitive palates.
  • to taste Salt Adjust according to broth used.
  • to taste Black Pepper Substitute with white pepper for milder taste.
For the Creamy Finish
  • 16 ounces Velveeta Cheese Substitute with cheddar or mozzarella for a different flavor.
  • 2 cups Diced Ham Omit for a vegetarian version or replace with cooked bacon.

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. In a large pot over medium-high heat, melt 2 tablespoons of butter until bubbly. Add 1 cup of diced celery and 1 cup of diced carrots, stirring for about 5 minutes until they soften and become fragrant.
  2. Sprinkle ½ cup of flour into the sautéed vegetables and whisk briskly for about 30 seconds to create a roux.
  3. Gradually whisk in 4 cups of low-sodium chicken broth and 2 cups of milk until fully incorporated. Bring the mixture to a gentle boil.
  4. Introduce 4 cups of peeled and diced potatoes, 1 cup of minced onion, along with salt and pepper to taste. Simmer for about 15 minutes until the potatoes are tender.
  5. Stir in 16 ounces of cubed Velveeta cheese and 2 cups of diced ham. Continue cooking on low heat until the cheese has melted completely, about 5 minutes.
  6. Ladle the soup into bowls and serve warm.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 1500IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

This soup is perfect for busy weeknights and can be stored in the fridge for up to 3 days or frozen for 2 months.

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