Cheese, Ham and Potato Soup Recipe (+Video)
Cheese, Ham and Potato Soup Recipe (+Video)
This cheese, ham and potato soup is simple and delicious! ! Served with potatoes, ham, cheese, green onions and delicious spices, this soup is full of flavor!
We tend to eat leftover ham after holidays such as Christmas and Easter, which is very suitable for use in this soup! We also use leftovers to make ham bean soup or cheese ham chowder.
Hearty ham and potato soup
It’s no surprise that my family likes soup. This is exactly what we have always liked at Lunas, which means we like to try and find new soup recipes that we like. We have been making this crock-pot cheese potato soup for a long time because it is easy and always popular! !
I want to try another potato soup recipe, but I think I will try a ham recipe, hope it is as good as our previous potato soup recipe. I am happy to report that this ham and potato soup is really delicious!
It takes more time than our other potato soups, but it tastes very good. I think this piece of ham is a bit cheesy and hearty, so if you like hearty, warm soup, I recommend trying this.
The ingredients of this ham soup are simple and it is so fragrant! I think you will not be disappointed!
How to make ham and potato soup
Not only the ingredients are simple, but the production process is equally simple! It only takes about 30 minutes from start to finish. I just want to prepare some instant soup recipes for dinner on weekday nights!
Cook. Put the potatoes, ham and water in a large pot and bring to a boil. Cook over medium heat for 10-15 minutes (or until the potatoes are tender). Add chicken broth, salt and pepper, and mix.
Bold. In another saucepan, melt butter over medium heat. Add the flour and keep stirring for about 1 minute. Slowly add the milk and continue stirring until the sauce thickens (about 3-4 minutes). Add the milk mixture to the pot and cook the soup until heated through.
Serve. Add cheese before serving and sprinkle green onions on top. Serve immediately.
Variety:
- Add some diced carrots and celery
- We use russet potatoes, but red or golden potatoes are also fine
- Use 4 c chicken broth instead of water and broth cubes
- Try to use smoked sausage instead of ham
Other toppings that work well:
- sour cream
- Green onions
- Chinese chives
- bacon
- cheese
- Salt
- black pepper
Tips and troubleshooting
How to thick/thin potato soup?
- Potatoes: If you are using russet potatoes, continue to mash and stir some cooked cubes.
- Flour: In a separate bowl, mix one tablespoon of flour with the liquid in 1 cup of soup. Once smooth, pour the liquid back into the soup.
- Corn starch: In a separate bowl, mix 1 tablespoon of corn starch with 1 tablespoon of water. Then pour it into the soup.
- Milk: If you accidentally make it too thick, add a little milk to dilute it.
How to store
How to preserve the leftover potato soup? Keep the remaining soup in the refrigerator for up to 4 days. Stir often over low heat and reheat very slowly.
Can I freeze ham and potato soup? Yes, you can! In addition to adding cheese, please follow the recipe. Also, remember that due to potatoes, it may be more granular than the original soup when it is thawed. To help solve this problem, cook the potatoes before freezing. Freezing allows the soup to cool and store it in a sealed freezer safe container for up to 6 months.
Thaw in the refrigerator overnight. Reheat over low heat. Double barbecue chicken works as well as a crock pot or a large non-stick pan. Stir constantly to ensure that the milk does not separate from the soup. You can also add a little more fresh milk. Once heated, mix well, add the cheese and enjoy!
This is one of many recipes we make after Thanksgiving. It is perfect to make it with all the leftover ham, it is perfect for cold weather. 🙂
For more potato soup recipes, please check:
Course main course, soup
American cuisine
Preparation time 5 minutes
Cooking time 25 minutes
Total time 30 minutes
6 servings
Calories 470 kcal
Author Little Luna
- 4 medium potatoes, peeled and diced
- 12 ounces ham cooked and cut into cubes
- 4 cups chicken broth
- 1/2 teaspoon garlic salt (add parsley flakes)
- 1/2 teaspoon ground pepper
- 5 TB butter
- 5 TB flour
- 2 1/2 c milk
- 1 c cheddar cheese
- Green onions for garnish
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Put the potatoes, ham, and broth in a large pot.
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Bring to a boil, then cook on medium heat for 10-15 minutes (or when the potatoes are tender).
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Add chicken stock, salt and pepper. mix.
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In another saucepan, melt butter over medium heat. Add the flour and keep stirring for about 1 minute. Slowly add the milk and continue stirring until the sauce thickens (about 3-4 minutes).
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Add the milk mixture to the pot and cook the soup until heated through.
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Add cheese before serving. If needed, top with shallots and extra cheese. Serve immediately.
The recipe is adapted from all recipes.
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