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
Step 1
In a large stock pot, heat olive oil and sauté onion until tender, about 5 minutes. Add garlic and cook for 2 minutes.
Step 2
Add diced potatoes and broth to the pot. Bring to boil and reduce to medium heat. Let potatoes cook until tender, about 15 minutes.
Step 3
With a slotted spoon, remove 1 1/2 cups of the potatoes. Set aside. Puree the remaining potatoes with a hand blender until smooth.
Step 4
In a medium saucepan, melt butter. Stir in flour and cook for 2 minutes. Whisk in milk, bring to a boil and simmer until thickened.
Step 5
Slowly stir mixture into large stock pot with the pureed potatoes. Stir the reserved potatoes back into the soup.
Step 6
Stir in the shredded cheese until melted. Add in the diced ham. Season with salt and pepper, to taste.
Step 7
Ladle the soup into bowls and garnish with green onion, if desired. Enjoy!
Step 8
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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.
