Cheesy Ham and Potato Soup with Broccoli is a rich, creamy soup loaded with tender potatoes, savory ham, fresh broccoli, carrots, and plenty of melted cheddar cheese. It’s an easy stovetop recipe that’s perfect for using leftover ham and makes a hearty, comforting meal the whole family will love.
I love making this soup after the holidays because it’s one of my favorite ways to use leftover ham. It’s creamy, cheesy, and packed with vegetables, making every bowl feel like the ultimate comfort food on a chilly day. 🥔🥦🧀
Why I Love This Recipe
- It’s a delicious way to use leftover ham.
- Every bowl is loaded with potatoes, broccoli, ham, and cheddar cheese.
- It’s rich, creamy, and perfect for cozy family dinners.
- It’s made with simple ingredients you can find at any grocery store.
- The leftovers taste even better the next day, making it great for meal prep. 🥔🥦🧀
Ingredients:
Ingredient Notes
- Potatoes: I like using Yukon Gold or russet potatoes because they become tender and help create a creamy, hearty soup. Cut them into evenly sized cubes so they cook at the same rate.
- Ham: This recipe is perfect for using leftover holiday ham, but a ham steak works just as well and adds plenty of smoky, savory flavor.
- Broccoli: Fresh broccoli adds color, texture, and a boost of flavor. Cut the florets into bite-sized pieces so they’re easy to eat in every spoonful.
- Chicken Broth: Chicken broth creates a flavorful base for the soup. I usually use Better Than Bouillon mixed with water, but your favorite chicken broth works great too.
- Milk or Heavy Cream: Milk keeps the soup a little lighter, while heavy cream makes it extra rich and creamy. Both are delicious, so use whichever you prefer.
- Butter and Flour: These ingredients are used to make a simple roux that thickens the soup and gives it a smooth, creamy consistency.
- Sharp Cheddar Cheese: I recommend shredding your own cheddar cheese from a block. It melts much more smoothly than pre-shredded cheese and gives the soup the best flavor.
- 💙 Optional Garnishes: Top each bowl with extra shredded cheddar cheese, crispy bacon, sliced green onions, fresh parsley, or a dollop of sour cream for even more comfort-food flavor. 🥔🥦🧀
Be sure to check out the full recipe and ingredient list below
How To Make
- Melt the butter in a large Dutch oven or soup pot over medium heat.Add the diced onion and garlic.
- Cook for 3–4 minutes, stirring occasionally, until the onion is softened and fragrant.
- Sprinkle the flour over the onions and stir continuously for 1 minute to cook out the raw flour taste.
- Slowly whisk in the chicken broth until the mixture is smooth and no lumps remain.
- Add the diced carrots, potatoes, and ham. Stir to combine.
- Bring the soup to a gentle boil, then reduce the heat to medium-low. Cover and simmer for 20–25 minutes, or until the potatoes are almost fork-tender.
- Stir in the broccoli florets and continue cooking for 5–8 minutes, or until the broccoli is tender and the potatoes are fully cooked.
- Reduce the heat to low and slowly stir in the milk or heavy cream.
- Add the shredded cheddar cheese a handful at a time, stirring until completely melted before adding more.
- Taste the soup and season with salt and freshly ground black pepper, if needed.
- Serve hot with extra shredded cheddar cheese, crispy bacon, green onions, or fresh parsley, if desired. 🥔🥦🧀
Tips I Found Helpful
- Cut the potatoes into evenly sized cubes so they cook evenly.
- Add the broccoli during the last few minutes of cooking so it stays bright green and tender instead of becoming mushy.
- Shred your own cheddar cheese from a block for the smoothest, creamiest soup. Pre-shredded cheese doesn’t melt as well.
- Stir the cheese in a handful at a time over low heat to prevent it from becoming grainy.
- If you want a thicker soup, mash a few of the cooked potatoes with a potato masher before adding the cheese.
- Leftover ham is perfect for this recipe, but a diced ham steak works just as well.
- Taste the soup before serving and adjust the salt and pepper if needed since ham and broth can vary in sodium.
FAQs for Cheesy Ham and Potato Soup
More Broccoli and Cheddar Recipes
Cheesy Ham and Potato Soup
This Cheesy Ham and Potato Soup with Broccoli is a rich, creamy stovetop soup made with tender potatoes, savory ham, fresh broccoli, carrots, and plenty of melted cheddar cheese. It's the perfect way to use leftover ham and makes an easy, comforting meal the whole family will love.
Ingredients
- 4 potatoes, cubed (about 3 cups)
- 1 pound ham steak, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 head of broccoli, florets separated (about 2 cups)
- 32 oz chicken broth
- 1.5 cups milk or heavy cream
- 1 cup carrots, diced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 8 oz Cheddar cheese, shredded
Instructions
- In a large saucepan, melt butter over medium heat.
- Add onions and garlic, and sauté for 2-3 minutes until they become translucent and fragrant.
- Stir in the flour to create a roux, and cook for another minute to remove the raw flour taste.
- Slowly pour in the chicken broth, stirring constantly to prevent lumps from forming.
- Add diced carrots, cubed potatoes, and diced ham to the pot, stirring to combine.
- Bring the mixture to a gentle boil, then reduce the heat to medium-low.
- Simmer the soup uncovered for about 30 minutes, or until the potatoes are fork-tender, stirring occasionally.
- Once the potatoes are cooked, add the broccoli florets to the pot and continue cooking for an additional 5-10 minutes until the broccoli is tender but still vibrant.
- Gradually pour in the milk, stirring continuously to incorporate it into the soup.
- Remove the saucepan from the heat, and stir in the freshly shredded cheese until it’s melted and the soup is creamy.
- Taste and adjust seasoning with salt and pepper if necessary.
- Serve hot, garnished with additional shredded cheese or fresh herbs if desired. Enjoy your delicious and comforting ham and potato soup!
Notes
Freshly shredded cheddar cheese melts much more smoothly than pre-shredded cheese, giving the soup the creamiest texture. Add the cheese over low heat and stir until melted to prevent it from becoming grainy. Cut the potatoes into evenly sized cubes so they cook evenly, and add the broccoli during the last few minutes of cooking so it stays tender and bright green. If the soup thickens after refrigeration, stir in a splash of chicken broth or milk while reheating until it reaches your desired consistency. This soup is a delicious way to use leftover holiday ham and tastes even better the next day. 🥔🥦🧀
Hi! Is there an amount of cheese recommended? It is missing in the ingredient list. Thanks for the great recipe!
So sorry I will
Fix that thanks it’s 8 oz
Looking through the items in my fridge, the ham and broccoli and potatoes stood out to me and I thought “Those ingredients would make an amazing soup with cheese added!” I was just going to wing it but decided to look online and, VOILAH! Thanks so much for sharing. Going to try it tomorrow!
Very Delicious my friend said I should’ve put it in a contest!! Thank you, will make this often. How long in the fridge do you think this soup lasts? 😋❤️