Best 6 Cheddar Potato Soup With Ham Recipes
Cheddar potato soup is a classic comfort food, and when paired with ham, it becomes a hearty and flavorful meal. The combination of creamy potatoes, melted cheddar cheese, and savory ham creates a rich and satisfying soup that is perfect for a cold winter day. Whether you are looking for a quick and easy weeknight meal or a special occasion dish, this soup is sure to please everyone at your table. With so many variations and add-ins, the possibilities are endless, allowing you to customize the soup to your personal taste. Gather your ingredients and let's get started on this delicious and comforting cheddar potato soup with ham!
Here are our top 6 tried and tested recipes!
CHEESY HAM AND POTATO SOUP
Comfort soup at its finest! I usually make this to use up leftover ham. This is easy to adapt with other ingredients. I don't put celery in mine. I have added garlic sometimes as well.
Provided by SweetsLady
Categories Ham
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine potatoes, celery, carrots, onion, ham, and water/broth in stockpot and bring to boil.
- Then cook over medium heat until potatoes are tender.
- Stir in the chicken bouillon, salt (if using), and pepper.
- In separate saucepan, melt butter over medium-low heat. Whisk in flour and cook stirring constantly until thick.
- Slowly stir in milk as not to allow lumps to form and all milk is added. Turn up to medium heat. Continue to stir until thick (4-5 minutes).
- Add in cheese and stir until melted.
- Stir the cheese mixture into the stockpot and cook until heated through. (I also will break up some of the potatoes for thickness. It gets thicker as it cools and next day).
CHEDDAR HAM SOUP
I knew this ham soup recipe was a keeper when my mother-in-law asked for it! The hearty soup-chock-full of leftover ham, veggies and cheese-is creamy and comforting. And even though the recipe makes enough to feed a crowd, don't expect it to last more than one meal! -Marty Matthews, Clarksville, Tennessee
Provided by Taste of Home
Time 30m
Yield 7 servings (1-3/4 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the potatoes, water, carrot and onion. Bring to a boil. Reduce heat; cover and cook until tender, 10-15 minutes. , Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add the milk, salt and pepper. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. Stir into undrained potato mixture. Add ham and peas; heat through.
Nutrition Facts : Calories 331 calories, Fat 20g fat (12g saturated fat), Cholesterol 73mg cholesterol, Sodium 772mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 2g fiber), Protein 19g protein.
CHEESY HAM 'N' POTATO SOUP
When I'm in the mood for comfort food, I prepare a pot of this soup. It is always a treat on a cool fall day.-Melissa Sherlock, Omaha, Nebraska
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 7 servings.
Number Of Ingredients 10
Steps:
- In a saucepan, bring potatoes and water to a boil. Cover and cook for 10-15 minutes or until tender. Drain, reserving 1 cup cooking liquid; set potatoes and liquid aside., In a large saucepan, saute ham and onion in butter until onion is tender. Stir in the flour and pepper until smooth; gradually add milk and reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add the cheese, broccoli and reserved potatoes; cook and stir until cheese is melted and soup is heated through.
Nutrition Facts : Calories 334 calories, Fat 22g fat (12g saturated fat), Cholesterol 72mg cholesterol, Sodium 614mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 1g fiber), Protein 18g protein.
POTATO AND CHEDDAR SOUP
This is a smooth creamy soup. Great for those cold winter days.
Provided by Debbie Rowe
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Yield 10
Number Of Ingredients 10
Steps:
- Using a medium sized stock pot bring water to a boil, add potatoes and cook until tender. Drain reserving 1 cup liquid.
- Stir in butter, onion and flour. Season with salt and pepper. Gradually stir in potatoes, reserved liquid, milk, sugar, cheese, and ham. Simmer for 30 minutes, stirring frequently.
Nutrition Facts : Calories 169.2 calories, Carbohydrate 12.3 g, Cholesterol 33.6 mg, Fat 9.9 g, Fiber 0.7 g, Protein 7.9 g, SaturatedFat 5.9 g, Sodium 277.3 mg, Sugar 4.3 g
EASY SLOW COOKER CHEESY POTATO SOUP WITH HAM
This rich, thick, and creamy soup is a great way to use up leftover holiday ham! Made in your slow cooker, and using shortcuts like frozen hash brown potatoes, this delicious soup requires very little effort on your part.
Provided by fabeveryday
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 4h35m
Yield 6
Number Of Ingredients 11
Steps:
- Combine hash browns, ham, onion, celery, chicken broth, salt, pepper, and garlic powder in a slow cooker. Stir well to combine. Place the lid on the slow cooker.
- Cook on Low heat until celery is soft, 4 to 5 hours.
- Mix in cream cheese and Cheddar cheese. Stir until cheese is melted. Cover and cook on Low for an additional 30 minutes, stirring occasionally. Serve topped with chopped green onions as a garnish.
Nutrition Facts : Calories 518.3 calories, Carbohydrate 27.7 g, Cholesterol 109.5 mg, Fat 42.4 g, Fiber 2.4 g, Protein 24.2 g, SaturatedFat 22.3 g, Sodium 1846.4 mg, Sugar 1.9 g
CHEDDAR POTATO-BEER SOUP WITH SHREDDED HAM
This is a hearty, cozy soup that's great for chilly fall evenings. I like it with lots of the red pepper flakes. You can serve this as a main course for dinner, along with rye bread and apple pie for dessert. Recipe is from the Chicago Tribune.
Provided by Hey Jude
Categories Ham
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat butter in a large, heavy saucepan over medium-high heat.
- Add carrots, potatoes and onion; cook, stirring, until lightly browned, about 10 minutes.
- Add salt and pepper and red pepper flakes to taste.
- Add beer; heat to a boil, stirring to scrape up any browned bits.
- Add chicken broth; heat to a boil.
- Cook until potatoes and carrots are tender, about 12 minutes.
- Pour soup, in batches if necessary, into blender or food processor (or use a hand-held'boat motor' blender).
- Puree and return to saucepan.
- Stir in cheese; heat, stirring, until cheese is melted, about 2 minutes.
- Taste for seasoning; add more pepper flakes if needed.
- Ladle into bowls.
- Top each with shredded ham.
Tips:
- Use a variety of potatoes. This will give your soup a more complex flavor and texture. Yukon Gold, russet, and red potatoes are all good choices.
- Don't overcrowd the pot. If you add too many potatoes to the pot, they won't cook evenly. Add them in batches if necessary.
- Season the soup well. Cheddar potato soup should have a rich, flavorful broth. Use a combination of salt, pepper, garlic powder, onion powder, and paprika to season the soup.
- Don't boil the soup. Bring the soup to a boil, then reduce the heat to a simmer. Boiling the soup will make the potatoes mushy.
- Garnish the soup before serving. A sprinkling of chopped chives, green onions, or shredded cheddar cheese will add a finishing touch to your soup.
Conclusion:
Cheddar potato soup is a classic comfort food that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make a delicious cheddar potato soup that your family and friends will love.
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