Best Cheddar Ham Potato Soup Recipes

Cheddar potato-beer soup with shredded ham image

Provided by Hey Jude

Categories Ham

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons butter
10 baby carrots
5 red potatoes, peeled,cut into large pieces
1 onion, sliced
1/4 teaspoon salt
fresh ground pepper, red pepper flakes
1 (12 ounce) bottle beer
2 (14 1/2 ounce) cans chicken broth or 2 (14 1/2 ounce) cans vegetable broth
1 1/2 cups grated cheddar cheese
1 cup cooked ham, shredded or julienned

Steps:

Heat butter in a large, heavy saucepan over medium-high heat.
Add carrots, potatoes and onion; cook, stirring, until lightly browned, about 10 minutes.
Add salt and pepper and red pepper flakes to taste.
Add beer; heat to a boil, stirring to scrape up any browned bits.
Add chicken broth; heat to a boil.
Cook until potatoes and carrots are tender, about 12 minutes.
Pour soup, in batches if necessary, into blender or food processor (or use a hand-held'boat motor' blender).
Puree and return to saucepan.
Stir in cheese; heat, stirring, until cheese is melted, about 2 minutes.
Taste for seasoning; add more pepper flakes if needed.
Ladle into bowls.
Top each with shredded ham.

Cheddar Potato Soup with Ham image

Provided by Angela (Grammy) Derby

Number Of Ingredients 12

2 c potatoes, peeled and diced
2 c water or chicken stock
1/2 c carrots, diced
1/4 c chopped onion
1/4 c butter, cubed
1/4 c all-purpose flour
2 c milk (i used a combination of 1% milk and half & half)
1/4-1/2 tsp salt
1/4 tsp pepper
2 c shredded cheddar cheese
1-1 1/2 c fully cooked ham, cubed
1 c frozen veggies, such as peas, corn, broccoli (optional)

Steps:

1. In a large saucepan, combine the potatoes, water or stock, carrots and onions. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
2. Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add the milk, salt and pepper. While stirring constantly, bring to a boil; cook and continue stirring for 2 minutes or until thickened. Add shredded cheese and stir in until melted.
3. Pour cheese mixture into undrained potato mixture. Add ham; heat through. Yield: 7 servings.

Cheddar Ham & Potato Soup image

Provided by Family Favorites @Quinnn

Number Of Ingredients 15

3 1/2 cup(s) diced, raw potatoes
1 stalk(s) celery, diced
1 large carrot, chopped
1 medium onion
2 clove(s) garlic
1 1/2 cup(s) ham, diced
3 cup(s) water
2 tablespoon(s) chicken bouillon granules
1/4 teaspoon(s) salt (check at end)
1/2 teaspoon(s) black pepper
5 tablespoon(s) butter
5 tablespoon(s) flour
2 cup(s) milk
2 1/2 cup(s) shredded cheddar cheese
1 tablespoon(s) parsley flakes or fresh

Steps:

Place potatoes, carrot, celery, onion, garlic, ham and water in a large soup pot and bring to a boil. Continue to cook until potatoes and carrot are soft.
Stir in chicken bouillon, salt and pepper.
In separate sauce pan, melt butter over medium heat. Whisk in flour and continue to cook and stir for 1-2 minutes.
Slowly, whisk in milk and continue to cook and stir until it starts to thicken, usually 4-5 minutes.
Add cheese and blend well. Stir the cheese mixture into the stock pot until heated through. I use a potato masher to break up some of the potatoes to make it a little thicker.
Add parsley flakes or fresh, chopped parsley before serving.