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–+ servings
Cheesy Ham and Potato Soup

Creamy Cheesy Ham and Potato Soup for Cozy Nights

This Cheesy Ham and Potato Soup warms you up on frosty evenings with creamy goodness and delightful flavors.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 3 tablespoons Butter Substitute with olive oil for a lighter option.
  • 1 cup Diced Celery Replace with diced bell peppers if desired.
  • 1 cup Diced Carrots Can be omitted but enhances the flavor profile.
  • 1/4 cup Flour Cornstarch works as a gluten-free substitute.
  • 4 cups Milk Almond milk is great for a dairy-free option.
  • 2 cups Low Sodium Chicken Broth Vegetable broth is perfect for a vegetarian choice.
For the Heartiness
  • 4 cups Peeled & Diced Potatoes Use Russet or Yukon Gold for best results.
  • 1 cup Minced Onion Shallots can substitute for a milder touch.
For Seasoning
  • 1 teaspoon Salt Adjust based on your personal taste and broth's saltiness.
  • 1/2 teaspoon Black Pepper Swap for white pepper if you prefer a different flavor.
For the Cheesy Goodness
  • 8 ounces Velveeta Cheese Shredded cheddar offers a different taste and texture.
  • 2 cups Diced Ham Omit for a vegetarian version or swap for diced turkey or chicken.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. Melt 3 tablespoons of butter in a large pot over medium-high heat until foamy, about 1 to 2 minutes.
  2. Add 1 cup of diced celery and 1 cup of diced carrots to the melted butter. Sauté for 5 minutes.
  3. Whisk in 1/4 cup of flour into the sautéed vegetables, stirring continuously for about 30 seconds.
  4. Slowly pour in 4 cups of milk and 2 cups of low sodium chicken broth while whisking constantly and bring to a gentle boil.
  5. Stir in 4 cups of peeled and diced potatoes, 1 cup of minced onion, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
  6. Reduce the heat to low-medium and let the soup simmer for 15 minutes, stirring occasionally.
  7. Add 8 ounces of cubed Velveeta cheese and 2 cups of diced ham to the pot. Stir until the cheese has melted.
  8. Ladle the soup into bowls and serve immediately, optionally with crusty bread.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 400IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months. Reheat gently with a splash of milk.

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