Cheesy Ham and Potato Soup with Broccoli
Cheesy Ham and Potato Soup is a thick cheesy soup that’s bursting with flavor. There’s nothing better than a hearty soup that you can call comfort food, especially on a cold winter day.
If you have been around my site for a while you will know about my many delicious soup recipes. My personal favorites are Instant Pot Panera’s Copy Cat Broccoli and Cheddar soup and my slow cooker potato soup.
I decided to take my 2 favorite soups and make one amazing creation, Cheesy broccoli potato soup with ham. The results were phenomenal my whole family loved it.
What do I need?
For this cheesy potato and ham soup with broccoli, you probably already have everything right in your pantry.
- Potatoes
- Ham
- Chicken Broth
- Milk or Cream
- Garlic
- Onion
- Cheddar Cheese
- broccoli florets
- carrots
- flour
- butter
- salt and pepper to taste
How to make cheesy ham and potato soup?
- In a large saucepan melt butter.
- Add onions and garlic and continue cooking 2-3 minutes or until translucent.
- Stir in flour.
- Pour in chicken broth.
- Add carrots, potatoes, and ham to the pot.
- Bring to a boil.
- reduce heat and cook on a medium low heat for 30 minutes or until potatoes are tendar.
- Stir occasionally.
- Add broccoli florets and continue cooking for another 5-10 minutes.
- Add milk and slowly stir.
- Remove from heat and stir in freshly shredded cheese.
Tips and Tricks:
- Shred cheddar cheese off the block it melts much better in a soup.
- Use Fresh Broccoli florets and not frozen broccoli.
- Use a large dutch oven for this recipe or a stock pot.
What type of Potatoes to use for Potato Soup?
Potatoes with a thin skin are best for soups, they hold up well and are not high in starches. Idaho or Russet Potatoes are not good in soups they are high in starches and don’t stay together well. Red Potatoes, Yukon Gold potatoes , fingerlings are all good potatoes for soups.
Can I leave the skin on my potatoes?
Yes, you can leave the skin on and it provides a lot of nutrients. Leaving the skins on also helps keeping the shape of the potato while boiling.
What to serve with ham and potato soup?
A nice french bread or artisan bread goes perfect with cheesy ham and potato soup. I love to dip the bread in the cheesy goodness of the broth. You can also use ritz crackers or even saltines.
Can you Freeze Ham and Potato Soup?
Unfortuantly, No you can not freeze this soup. The potatoes sponges up the moister in the soup and it becomes dry and grainey when reheated.
More Broccoli and Cheddar Recipes
How long can you store?
You can store potato soup in the fridge for 3-4 days in an air tight container. Reheat in the microwave or on the stovetop.
Cheesy Ham and Potato Soup with Broccoli
Cheesy Ham and Potato Soup is a thick cheesy soup that’s bursting with flavor. There’s nothing better than a hearty soup that you can call comfort food, especially on a cold winter day.
Ingredients
- 4 potatoes cubed or 3 cups
- 1 pound ham steak
- 1 onion
- 2 cloves garlic
- 1 head broccoli florets or 2 cups
- 32 oz chicken broth
- 1.5 cups milk or heavy cream
- 1 cup carrots
- 2 tbsp butter
- 2 tbsp flour
- 8 oz Cheddar Cheese
Instructions
- In a large saucepan melt butter.
- Add onions and garlic and continue cooking 2-3 minutes or until translucent.
- Stir in flour.
- Pour in chicken broth.
- Add carrots, potatoes, and ham to the pot.
- Bring to a boil.
- reduce heat and cook on a medium low heat for 30 minutes or until potatoes are tendar.
- Stir occasionally.
- Add broccoli florets and continue cooking for another 5-10 minutes.
- Add milk and slowly stir.
- Remove from heat and stir in freshly shredded cheese.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 459Total Fat: 23gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 95mgSodium: 1928mgCarbohydrates: 32gFiber: 5gSugar: 7gProtein: 31g
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!