Potato Soup with Ham and Cheddar

Potato Soup with Ham and Cheddar Recipe



Potato Soup with Ham and Cheddar Recipe. There’s nothing quite like a warm, comforting bowl of soup on a chilly day.

This potato soup recipe is the perfect comfort food – it’s hearty, creamy, and loaded with flavor. Plus, it’s easy to make and perfect for dinner or lunch.

The best part? You can customize it however you like – add in your favorite veggies or protein.

Made with chicken broth, potatoes, ham, corn, celery, onion, salt, pepper, butter, flour, milk, and cheddar cheese.

With just a 10 minute prep time, you won’t spend all day in the kitchen.

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Potato Soup with Ham and Cheddar in a light blue bowl.



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A blue bowl of Potato Soup with Ham and Cheddar.


If you need to change the amount of servings the recipe will make, click on the number of servings in the section under the “Print Recipe” bar, and move the slider up or down to change the number of servings you want. Or to double or triple the recipe, click on the 2x or 3x next to “Ingredients”.

Potato Soup with Ham and Cheddar in a light blue bowl.

Potato Soup with Ham and Cheddar

Nesting Lane Indulge
Potato Soup with Ham and Cheddar Recipe. There's nothing quite like a warm, comforting bowl of soup on a chilly day. This potato soup recipe is the perfect comfort food – it's hearty, creamy, and loaded with flavor.
5 from 1 vote
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Soup
Cuisine American
Servings 8

Ingredients
  

  • cups chicken broth
  • cups potatoes peeled and diced 
  • cups ham diced and cooked
  • ½ cup corn
  • cup celery diced
  • cup onion chopped finely
  • salt to taste if needed
  • 1 teaspoon ground black pepper
  • 5 tablespoon butter
  • 5 tablespoon all-purpose flour
  • 2 cups milk
  • 2 cups shredded Cheddar cheese
  • crumbled cooked bacon optional

Instructions
 

  • In a stockpot, add chicken broth, potatoes, ham, corn, celery, and onion.
  • Place stockpot over medium heat, and cook until the potatoes are tender.
  • In the stockpot, add salt and pepper. Stir to mix well.
  • Place a small saucepan over medium/low heat. Add butter to melt.
  • When the butter is melted, using a wire whisk, whisk in the flour until it becomes thick.
  • In the saucepan, add in milk a little at a time, as you whisk. Don't let clumps form.
  • Increase heat under saucepan to medium, and stir approximately 4 to 5 minutes, or until thickened.
  • Add in the shredded cheese and stir to mix well.
  • Continue cooking until heated through.
  • The soup will thicken after it comes off of the stove,but if you want to thicken the soup more before taking it off the stove, remove a potato (or a few) from the soup and smash it between to spoons, then stir it back into the soup.
  • Garnish with crumbled bacon if desired.

Notes

Substitute corn with green beans, or peas if preferred.

Nutrition

Calories: 292kcalCarbohydrates: 29gProtein: 14gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 41mgSodium: 739mgPotassium: 696mgFiber: 3gSugar: 8gVitamin A: 521IUVitamin C: 26mgCalcium: 358mgIron: 1mg
Tried this recipe? Let us know what you think!Mention @nestinglaneindulge or tag #nestinglaneindulge!

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