Cheesy Ham and Potato Soup, a creamy, comforting, and utterly delicious soup that can be enjoyed all year round. If you have leftover ham, this is the best recipe you can come up with, and it’s ready in about 20 minutes or so.
With the colder weather also comes our need for comfort food. I know, it’s only the beginning of September, but in the Isle of Man, Autumn is here already, with its colder, darker, gloomy days. So a hot bowl of soup it is!
Now, this is not any kind of soup, but one of a kind! If you like ham like I do, chances are you always have some around. Not to mention after a proper feast like Thanksgiving, Christmas, Easter, or any Sunday roast, where a nice chunk of ham made it to the table, but a lot is leftover.
And if you are stuck for ideas what to do with leftover ham, this is one of the easiest, but also yummiest recipe you can come up with. And it’s ready from scratch in only 20 minutes. Even for a busy midweek dinner, this soup can still be a winner.
You can make it with just onions or potatoes, but the more veggies you use, the tastier the soup. That’s what my mum taught me, and mums know the best! Especially those mums who are amazing cooks like mine is. Her soups are heavenly delicious, oh they really are!
So, what we need for this yummy soup: potatoes, onions, carrots, celery stalks, chicken stock, grated cheese, ham and seasoning. And that’s pretty much it.
Now, the addition of cheese in a soup is not quite the norm, but once you add it, you will absolutely love it, trust me! If the soup is delicious without, with cheese it’s pure heaven!
HOW TO MAKE CHEESY POTATO AND HAM SOUP
It’s always a good idea to have everything ready before you start your food, once the prep is done, the rest is easy peasy.
- peel and chop the onion, potatoes, carrots and celery stalk
- heat up the oil in a pan, then add the onion and fry until translucent
- add the veggies and stock/broth, and leave to boil for about 15 minutes or until the veggies are tender
- reserve some veggies, then transfer everything else to a blender – or use a hand blender – to blend it to a smooth consistency
- return the soup to the pan, and let it simmer for a further 1-2 minutes
- season to taste with salt and pepper
- add the chopped ham, grated cheese and fresh parsley
- when added to the serving bowl/soup plate, garnish with the remaining cooked veggies too
HOW TO COOK THE SOUP IN THE SLOW COOKER
If, like me, you are a fan of the slow cooker in the cold season – I love using it – this soup can easily be cooked in the crockpot too, with as little effort.
Since little liquid is lost in the slow cooker, there will be no need for so much stock/broth, so add half of the liquid required on the stove top.
Otherwise, follow the exact same steps – you can throw the onion in with the rest of the veggies, or fry in on the stove top first, before adding it to the crockpot, it’s entirely up to you.
Veggies tend to take longer to cook, so I would say leave it on high for 4-5 hours, but do keep an eye on it. After adding the cheese and ham, you can leave it to cook for a further 10-15 minutes, so that the soup can soak up all the yummy flavours.
But that would be it! And if you love potato soups, how about my equally easy and delicious Healthy Chunky Leek and Potato Soup (No Cream). It’s so good!
If you’ve liked my CHEESY HAM AND POTATO SOUP or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.
Cheesy Ham and Potato Soup, a creamy, comforting, and utterly delicious soup that can be enjoyed all year round. If you have leftover ham, this is the best recipe you can come up with, and it's ready in about 20 minutes or so. The ham and potato soup does not need any milk, it's creamy enough by blending the potatoes to a puree, then adding some chunky veggies to the plate. Particularly good in the cold season.
- 3 medium potatoes
- 1 large carrot
- 1 celery stalk
- 1 onion
- 3 cups chicken stock (broth)
- 1/2 cup cooked ham
- 1/2 cup grated cheddar cheese
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 tbsp vegetable oil
- 1 tbsp fresh chopped parsley
Peel and chop the onion, potatoes, carrot and celery stalk.
Heat up the oil, add the onion and fry with a pinch of salt until translucent.
Add the veggies and stock, and leave to boil on a medium heat until the veggies are tender.
Reserve about half of a ladle of veggies, then blend the rest of the soup to a creamy consistency.
Return the soup to the pan, season with salt and pepper, then add the cheese and ham, and simmer for a further 1-2 minutes.
Garnish with parsley and the reserved cooked veggies.