Ingredients
- For the Soup:
- 4 cups potatoes, peeled and cubed (Yukon Gold or Russet)
- 1 cup diced ham
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup butter
- 2 tablespoons all-purpose flour
- 3 cups chicken stock (or vegetable broth)
- 2 cups milk or heavy cream
- 2 cups shredded cheddar cheese
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/25 teaspoon smoked paprika (optional)
- Optional Add-Ins:
- 1/2 cup diced carrots
- 1/2 cup chopped celery
- 1/4 cup chopped green onions or parsley (for garnish)
Instructions
- Prepare the Ingredients: Peel and cube the potatoes. Dice the ham and shred the cheese.
- Sauté Aromatics: Melt butter in a large, heavy-bottomed pot over medium heat. Add onion and garlic and sauté until softened (3-4 minutes).
- Make a Roux: Sprinkle flour over the onion and garlic. Stir constantly for 1-2 minutes to form a roux.
- Add Liquids: Gradually pour in chicken stock, stirring to prevent lumps. Add milk (or cream) and simmer for 2-3 minutes.
- Cook Potatoes: Add cubed potatoes to the pot. Bring to a simmer, then reduce heat and cook until potatoes are fork-tender (15-20 minutes).
- Add Ham and Cheese: Stir in diced ham and shredded cheese. Cook over low heat until the cheese is melted, stirring occasionally to prevent curdling.
- Season: Season with salt, pepper, and smoked paprika (if using). Adjust seasonings to taste.
- Optional: Blend for Creaminess: Use an immersion blender to partially blend the soup for a smoother texture, or mash some of the potatoes with a potato masher for a rustic texture.
- Serve: Ladle the soup into bowls and garnish with green onions or parsley, if desired. Serve with crusty bread or crackers.
Notes
- Freshly grated cheese melts more smoothly than pre-shredded cheese.
- Be careful not to boil the soup after adding the cheese, as this can cause it to curdle.
- For a spicier soup, add diced jalapeños or red pepper flakes.
- For a vegetarian version, substitute roasted mushrooms for the ham and vegetable broth for the chicken stock.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Calories: 717
Keywords: cheesy ham and potato soup, ham soup, potato soup, creamy soup, comfort food, easy soup recipe