Cheesy Ham Potato Soup Recipe
This creamy and cheesy ham potato soup recipe is a quick and easy comforting soup that comes together in less than 30 minutes.
This creamy and cheesy ham potato soup recipe is a quick and easy comforting soup that comes together in less than 30 minutes.
- 1 tsp salt
- 2 cloves garlic minced
- 1/2 tsp black pepper
- 1/3 cup all purpose flour
- 2 cups half and half
- 1/2 onion diced
- 4 tbsp butter
- 2 cups shredded sharp cheddar cheese
- 1.5 pieces
- 31 oz. zoup! good really goodâ„¢ chicken broth
- 2 cups thick cut ham, cut into bite-size pieces
- 3 tbsp diced green onions
- Carbohydrate 86.027898910916 g
- Cholesterol 736.9134701433 mg
- Fat 238.919870007437 g
- Fiber 2.96399345309897 g
- Protein 95.8922974538484 g
- Saturated Fat 150.115621594005 g
- Serving Size 1 1 recipe (1394g)
- Sodium 2247.76517388422 mg
- Sugar 83.0639054578171 g
- Trans Fat 13.3368675846008 g
- Calories 2844 calories
Step-by-step
- Bring a large pot of salted water to a boil and add potatoes. Cook until fork tender (about 10 minutes) then drain and set aside.
- Return pot to the stove top over medium heat. Melt butter and sauté the garlic and onion until tender and fragrant. Whisk in the flour and cook 2 minutes.
- Gradually whisk in the Zoup! Broth and half and half. Season with salt and pepper. Bring to a small boil and cook until soup has thickened.
- Add in the cooked potatoes, ham and cheese and stir until creamy and warmed through.
- Garnish the soup with diced green onions if desired. Enjoy!
Whole milk can replace half-and-half at a one-to-one ratio if fat content is reduced, though the final body will rely entirely on the flour thickening stage rather than dairy solids. Thick soups featuring cured pork require careful attention during the roux-making phase. Whisking all-purpose flour directly into melted butter and cooking it for exactly two minutes eliminates raw starch flavors before any liquid enters the pot.
Mastering the Roux and Broth Integration
Adding liquid gradually prevents lumps from forming in the base. Pouring chicken broth and dairy in a slow stream while whisking continuously ensures smooth hydration of the starches. Simmer the mixture until it coats the back of a spoon before introducing solid ingredients.
Managing Dairy and Cheese Incorporation
Sharp cheddar melts most uniformly when added off direct heat or over low flame. Excessive heat causes the proteins in aged cheese to seize and separate into oily pools. Stir shredded cheddar gently into the warmed pot until fully integrated.
