Cheesy Ham and Potato Soup
Indulge in the ultimate comfort food with this Cheesy Ham and Potato Soup, a creamy, velvety masterpiece that's perfect for chilly evenings or anytime you crave a hearty bowl of warmth. This recipe combines tender russet potatoes, savory diced ham, and rich sharp cheddar cheese, all brought together in a flavorful base of chicken broth and whole milk. A hint of paprika adds subtle depth, while green onion garnish brings a pop of freshness to each steaming bowl. With its quick prep time and classic roux technique for a perfectly thick and luscious texture, this soup is easy enough for weeknights but impressive enough for guests. Serve it with crusty bread or crackers for a satisfying meal the whole family will love. Whether you're using leftover ham or cooking fresh, this comforting dish is destined to become a household favorite.
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Recipe Information
Ingredients
- 4 tablespoons Butter
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 0.25 cup All-purpose flour
- 4 cups Chicken broth
- 4 medium Russet potatoes, peeled and diced
- 2 cups Cooked ham, diced
- 2 cups Whole milk
- 2 cups Shredded sharp cheddar cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika (optional)
- 2 tablespoons Green onions, chopped (for garnish)
Instructions
In a large stockpot or Dutch oven, melt the butter over medium heat.
Add the diced onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Sprinkle in the flour and whisk constantly for 1-2 minutes to form a roux. This will help thicken the soup.
Gradually pour in the chicken broth, whisking constantly to prevent lumps.
Add the diced potatoes and bring the mixture to a boil. Reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are fork-tender.
Stir in the diced ham and cook for 5 minutes to heat it through.
Lower the heat to low and stir in the milk. Slowly add the shredded cheddar cheese, one handful at a time, stirring until fully melted and incorporated after each addition.
Season the soup with salt, black pepper, and paprika (if using). Taste and adjust seasoning as necessary.
Ladle the soup into bowls and garnish with chopped green onions. Serve hot with crusty bread or crackers.
Nutrition Facts
Calories |
3303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.1 g | 209% | |
| Saturated Fat | 93.0 g | 465% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 707 mg | 236% | |
| Sodium | 12552 mg | 546% | |
| Total Carbohydrate | 253.6 g | 92% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 45.3 g | ||
| Protein | 216.5 g | 433% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 2522 mg | 194% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 7248 mg | 154% | |
*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.
