"A Cheddar cheese soup filled with chunks of vegetables and ham." — SILVANUS
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peeled and diced potatoes
1 1/2 teaspoons
ground black pepper
cooked ham, cubed
shredded Cheddar cheese
This is the best ham, potato, and cheese soup I have ever had!!! It was so easy to make and tasted wonderful! It was a hit with my husband and son. I used Velveeta cheese in place of the shredded cheddar because I did not have any cheddar. It was so nice and creamy and full of flavor. Definately a keeper!!!
My husband loved this. I simmered the ham bone and used the broth in the soup along with the ham pieces. I didn't add any salt.
This is my favorite soup of all time. The only change I made to the recipe is that I used chicken broth in place of the water to add more flavor.
I followed it exactly and it turned out great! I cant even think of a way to change it unless you are counting calories!
This is a crew-pleasing way to use up post holiday ham with minimal effort. As with most cheese based soups, I added some cayenne for a warming effect. Topped the soup with green onions and (more!) cheese and this was gone in a flash.
this is really really good as is...no need to add a thing.
The only rerason I'm giving it 4 stars is because I have added some processed cheese as some reviewers suggested, trust me, it does give that extra creamy texture that this soup needs. Regardless - it was a hit, and I will definetly make it again. IMO best cheese soop on this site. Straight to my recipe box.
Oh, and btw, don't overdo the ham, putting in too much will interfere with the rest of the flavours in this delish!
This was a good way to use left over ham. My situation was similar to the previous poster, I needed to make 12 servings and I did not have celery. So, I substituted the salt for celery salt but only added two teaspoons (for 12 servings 2.5 tsp was indicated) of this. The ham I used was leftover shank I had in the freezer - no bone, I used that for ham and bean soup, and I did add a bit more than the recipe states. I also added a little more water than called for because I wanted to simmer it longer. I also had to substitute some of the cheddar cheese for american and mozzerella. All in all very good, and simple to do in a pinch. Note: my soup looked more orange and 'cheesy' than in the picture.
* Percent Daily Values are based on a 2,000 calorie diet.
Chunky Cheese Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 281
** Calories from Fat: 171
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