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READY IN ABOUT 1¼ hrs

Ham, Potato, and Cheese Soup

Read Reviews (167)

"This is especially good on a cold winter night along with hot rolls." — Donna

Ingredients Edit and Save

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Original recipe makes 16 servings Change Servings

12 potatoes, peeled and cubed
2 large onions, finely chopped
2 pounds processed cheese food (eg. Velveeta)
1 pound chopped ham

ground black pepper to taste
3 1/2 tablespoons all-purpose flour
1 cup milk

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Directions

Place potatoes, onion, and cubed ham in large stockpot. Cover with water. Cook until potatoes are almost tender.
Remove about one cup of the cooked potatoes and mash in a bowl with the back of a fork. Add some of the liquid from the pan (about a tablespoon at a time) along with the flour till you have a thick paste. Add this back to the pot.
Place the cheese (either whole of cubed) in the pot. Let the soup simmer until the cheese melts and is thick. Add ground black pepper to taste and stir in the milk.

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PREP 30 mins
COOK 40 mins
READY IN 1 hr 10 mins

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FANTASTIC! I read the other reviews and made the following changes based on my families preferences and reviews. First I simmered a ham bone with ham (for the recipe), carrots and onion in 12 c. water for 2 hours. I removed bone and veggies and discarded. I then took out ham and chopped. I used exactly 6 cups of this broth to start this soup instead of water. I also chopped up the 2 onions very small and carmelized in olive oil before adding to the broth and ham. The rest I left intact except for substituting 1c. half & half for the 1 c. milk. I read where some reviwers didnt add the flour 'paste' and also left out the milk...I think if you don't use the flour 'paste' you wouldn't need the milk? The 6 c. broth (or water) is perfect. I used the full amount of cheese (velveeta) as this really is a HUGE pot of soup and I felt half wouldn't do the flavor justice. It was great!!!!

—BEANKNOTTY

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Most Helpful Critical Review

Oct 29, 2010

Just made it for the first time. Added chicken stock and garlic. Also simmered it with ham bone. Still found it bland.

—kelly vizdal

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217 Ratings

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Jun 01, 2007

I own a restaurant and tried this soup as a lunch special, it was a huge hit, I did add some chicken soup broth.

—jube

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Sep 26, 2003

LOVE this soup!! I had an extra ham bone (well my mother-in-law gave it to me) so I simmered it for a few hours w/ 6 c. of water, 2 carrots, 2 celery stalks (w/ leaves), and an onion (discarding the veges before adding the other ingredients). Doing this made an excellent broth, enhancing the flavor of the soup even more. I skimmed out most of the onion before adding the cheese because there was WAAAAYY to much. Next time I will add celery & carrots as well & maybe mash up a few more potatoes to thicken it some. Thanks Donna, this is a great tasting soup!

—I'm nuts too...

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Aug 01, 2003

This is very good, basically a potato soup. By cooking the ham and potatoes together, you will get a heartier tasting potato ,, great idea. Bacon makes it great too! I toasted bread cubes seasoned with parmesean cheese in the oven for a great and tasty topper for your soup.

—INTHEKITCHENWITHDONNA

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Jan 06, 2003

Very, very good! I added a few cloves of fresh garlic, as well as some grated Swiss cheese. Since I didn't have Velveeta cheese, I used about 8 ounces of fat-free cream cheese. This made for a very tasty, creamy, and lower-fat soup. I wil definitely make this one again!

—Maggie

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Jan 10, 2007

I made this for a holiday party and both kids and adults loved it. I changed a few items because of what I had onhand. First I browned 1 1/2 small onions chopped in the big soup pot. 1 3/4 packages of instant mashed potatoes (10 servings) constituted with 3 cups of low-sodium chicken broth took the place of 7 potatoes and the smashing. I boiled the other 5 potatoes, ham, and onions in enough broth to cover. It seemed a little too thick, so I added enough broth to make it soup-like. Then to get in some veggies, I threw in 1 cup of frozen mixed at the end. At the party, I served the soup from a crock pot on low. Don't recommend that because the soup burns on the side - not pretty. Definitely will make this again - mmm, mmm!

—WINNONA

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Jan 06, 2003

Hubby actually said "to die for" and my 6-year old also gave the thumbs up. A couple of changes: cut recipe in half, added a stick of celery and a cube of veggie boullion, used 1/2 pound of velveeta instead of a pound, and forgot to add the milk. It was still fantastic, thanks!

—XKARIX

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Nutrition

Calories
321 kcal
16%

Carbohydrates
39.6 g
13%

Cholesterol
42 mg
14%

Fat
9.4 g
14%

Fiber
3.9 g
16%

Protein
19.9 g
40%

Sodium
1294 mg
52%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Ham, Potato, and Cheese Soup

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 321
Calories from Fat: 85

% Daily Value *
Total Fat 9.4g 14 %
Saturated Fat 5.2g 26 %
Cholesterol 42mg 14 %
Sodium 1294mg 52 %
Potassium 1011mg 28 %
Total Carbohydrates 39.6g 13 %
Dietary Fiber 3.9g 16 %
Protein 19.9g 40 %
Sugars 7.6g
Vitamin A 12 %
Vitamin C 55 %
Calcium 46 %
Iron 17 %
** Thiamin 35 %
** Niacin 38 %
** Vitamin B6 37 %
** Magnesium 16 %
** Folate 18 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.