Cheesy Ham and Potato Soup
Total Time
30 mins
Prep Time
10 mins
Cook Time
20 mins
Rating
4.5 out of 5 stars
(22)
Ingredients
8
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 5 cups peeled and diced potatoes (we use Russet potatoes)
- 2 14 ounce cans chicken or vegetable broth
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup shredded sharp Cheddar cheese
- 2 cups diced leftover ham
- Salt and black pepper, to taste
- Sliced green onions, for garnish, if desired
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Preparation
Chef’s notes
We use russet potatoes, but Yukon gold potatoes work well too.
You can use chicken broth or vegetable broth for this soup.
Use a hand blender to puree the soup in the pot.
We have made this soup with skim milk and 2% milk, both work great.
Use sharp Cheddar cheese for extra flavor.
If you have leftover ham, you can put it in the freezer and pull it out anytime to make this soup.
Garnish the soup with chopped green onions, if desired.