Ham and Broccoli Soup with Potato
Warm up your day with this hearty and comforting Ham and Broccoli Soup with Potato, a creamy classic packed with flavor and wholesome ingredients. This easy-to-make soup combines tender russet potatoes, vibrant broccoli florets, and savory diced ham in a velvety base of chicken broth and heavy cream, thickened to perfection with a hint of flour. A touch of sharp cheddar cheese melts into the soup, adding richness and a tangy finish. Seasoned with garlic, onion, paprika, and black pepper, every spoonful delivers a delightful balance of flavors. Ready in just 50 minutes, this satisfying soup is perfect for a cozy family dinner or meal prepping ahead. Serve it with crusty bread for dipping or a simple side salad for a complete, soul-soothing meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic cloves, minced
- 3 medium russet potatoes, peeled and diced
- 4 cups broccoli florets, chopped
- 2 cups cooked ham, diced
- 6 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons paprika
- 1 cup sharp cheddar cheese, shredded
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté until softened, about 5 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced potatoes to the pot and stir to coat with the onion mixture.
Pour in the chicken broth and bring the mixture to a boil.
Reduce the heat to a simmer and cook for 10-12 minutes, or until the potatoes are just tender.
Stir in the chopped broccoli florets and diced ham, and cook for another 8-10 minutes until the broccoli is tender.
In a small bowl, whisk together the heavy cream and flour until smooth.
Gradually stir the cream mixture into the soup, allowing it to thicken as it simmers for 5 minutes.
Season the soup with salt, black pepper, and paprika. Adjust seasoning to taste.
Stir in the shredded cheddar cheese until melted and well incorporated.
Remove the soup from heat and serve hot. Optionally, garnish with additional cheddar cheese or a sprinkle of paprika for presentation.
Nutrition Facts
Calories |
507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.7 g | 37% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 2039 mg | 89% | |
| Total Carbohydrate | 30.4 g | 11% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 4.7 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 212 mg | 16% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1141 mg | 24% | |
*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.
