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Ham and Cheddar Soup Recipe
Ash Tyrrell

Ham and Cheddar Soup Recipe

I made this ham and cheddar soup last weekend when I had a chunk of leftover holiday ham sitting in my fridge, and honestly, it disappeared faster than I expected. It's thick, cheesy, loaded with tender potatoes, and it comes together in one pot with almost no fuss.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons butter – gives the soup its rich silky base
  • 1/4 cup all-purpose flour – thickens the soup into a creamy texture
  • 1 small onion diced – adds a mild, sweet savoriness
  • 2 carrots sliced – brings color and a little natural sweetness
  • 2 celery stalks diced – optional, but I like the extra crunch and flavor
  • 4 cups chicken broth – forms the flavorful base of the soup
  • 3 cups potatoes peeled and cubed – use Yukon gold or russet for the best texture
  • 2 cups whole milk – for a smooth creamy consistency, don't swap for skim
  • 2 cups sharp cheddar cheese freshly shredded – pre-shredded cheese has anti-caking agents that make the soup grainy
  • 2 cups cooked ham diced – leftover holiday ham works perfectly here
  • Salt and pepper to taste – season at the end since ham adds its own salt
  • Green onions or chives chopped – optional garnish for a fresh finish

Method
 

  1. Melt the butter in your Dutch oven over medium heat, then add the diced onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the onion turns soft and translucent. This step builds the flavor foundation for the entire soup.
  2. Sprinkle the flour directly over the softened vegetables and stir constantly for about a minute. This coats the vegetables and cooks off the raw flour taste. You'll notice the mixture turning slightly golden and pasty, which is exactly what you want.
  3. Slowly pour in the chicken broth while whisking to avoid lumps, then add the cubed potatoes. Bring the pot to a gentle boil, then reduce the heat and let it simmer uncovered for about 15 minutes, or until the potatoes turn fork-tender.
  4. Once the potatoes are soft, lower the heat and pour in the milk gradually, stirring the whole time. Let the soup warm through for a couple of minutes without letting it boil, since boiling milk can cause it to separate and turn grainy.
  5. Turn the heat down to low and add the shredded cheddar cheese in small handfuls, stirring after each addition until fully melted. Adding it gradually like this keeps the soup smooth instead of clumpy or oily.
  6. Stir in the diced ham and let it heat through for 3 to 5 minutes. Taste the soup now and adjust the salt and pepper, keeping in mind that the ham already carries a good amount of saltiness.
  7. Ladle the soup into bowls while it's hot and top with a sprinkle of extra cheddar or chopped green onions. The soup will continue to thicken slightly as it sits, so serve it right away for the creamiest texture.

Notes

  • I always shred my own cheddar block instead of buying pre-shredded bags it melts so much smoother.
  • I like to mash a few potato cubes right in the pot with the back of a spoon to naturally thicken the soup without extra flour.
  • I keep my heat on low once the cheese goes in, because high heat makes cheddar turn stringy and separate.
  • I season with pepper generously but go easy on salt until the ham and cheese are already in the pot.
  • I sometimes swap half the milk for half-and-half when I want an extra creamy, restaurant-style bowl.