Cheddar Cheese Ham Soup
Warm, hearty, and irresistibly creamy, this Cheddar Cheese Ham Soup is the ultimate comfort food for chilly days. Bursting with flavor, this soup combines savory chunks of cooked ham, tender potatoes, and a medley of aromatic vegetables like onion, carrot, and celery. A velvety base made with chicken broth, heavy cream, and shredded cheddar cheese makes every spoonful rich and satisfying. Enhanced with hints of garlic, paprika, and black pepper, this one-pot wonder is quick to prepare, taking just 45 minutes from start to finish. Perfectly suited for weeknight dinners or cozy gatherings, this crowd-pleaser pairs beautifully with crusty bread or crackers. Don't miss out on the perfect blend of cheesy goodness and hearty ingredients that make this soup an irresistible classic!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 4 tablespoons Butter
- 1 medium (diced) Onion
- 2 medium (diced) Carrot
- 2 stalks (diced) Celery
- 2 cups (cooked and diced) Ham
- 3 cloves (minced) Garlic
- 0.25 cup All-purpose flour
- 4 cups Chicken broth
- 1 cup Heavy cream
- 2 cups (shredded) Cheddar cheese
- 2 medium (peeled and diced) Potato
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons (optional, for garnish) Chopped parsley
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion, carrot, and celery and sauté until softened, about 5-7 minutes.
Stir in the garlic and cook for an additional minute until fragrant.
Add the all-purpose flour, stirring constantly, to create a roux. Cook for 1-2 minutes to get rid of the raw flour taste.
Gradually whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a simmer.
Add the diced potatoes and cook until they are tender, about 10-12 minutes.
Stir in the diced ham and heavy cream, allowing the soup to warm through, about 5 minutes.
Reduce the heat to low and gradually stir in the shredded cheddar cheese, one handful at a time, until fully melted and smooth.
Season the soup with salt, black pepper, and paprika to taste.
Serve hot, garnished with chopped parsley if desired, alongside crusty bread or crackers.
Nutrition Facts
Calories |
529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 2077 mg | 90% | |
| Total Carbohydrate | 20.5 g | 7% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 4.4 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 322 mg | 25% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 719 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
