Reviewed: Oct. 29, 2001

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!!!

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10 users found this review helpful

Reviewer:

STEPANIE

Reviewed: Apr. 8, 2007

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.

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7 users found this review helpful

Reviewer:

NanaFish

Reviewed: Sep. 10, 2010

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.

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5 users found this review helpful

Reviewer:

JulieBluey

Cooking Level: Beginning

Home Town: Salem, Oregon, USA

Reviewed: Dec. 6, 2006

I followed it exactly and it turned out great! I cant even think of a way to change it unless you are counting calories!

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5 users found this review helpful

Reviewer:

BAUMAN

Reviewed: Jan. 3, 2011

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.

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4 users found this review helpful

Reviewer:

Nicolette

Reviewed: Mar. 28, 2009

this is really really good as is...no need to add a thing.

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4 users found this review helpful

Reviewer:

ferrellcat

Reviewed: Oct. 21, 2009

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.

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3 users found this review helpful

Reviewer:

Kroegers

Cooking Level: Intermediate

Home Town: Oak Harbor, Ohio, USA

Living In: Gibsonburg, Ohio, USA

Reviewed: Oct. 8, 2009

Wow! This is super nummy!! I recalculated for 12 servings, and made exactly as indicated. The only change I made is using a pinch of celery seed instead of chopped celery as I was out. I was looking for super simple so the other change I made was to put the water and vegies in a crock pot on low from approximately 9a-4p. I had my daugher turn the crock off at 4 when she got home from school (could have left it on low for the extra hour until I got home as the vegies were a little crunchy, so just depends on how you like your vegies...a little more crisp or a little softer). When I got home, threw in the ham and finished the rest of the recipe. Then turned the crock on high for about 45 minutes while I ran and got my other daughter from after school activities! Super Easy and this is one of the best tasting soups I have ever eaten! We will definitely be making again and again!!!

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3 users found this review helpful