Potato Ham Broccoli Cheddar Soup

Potato Ham Broccoli Cheddar Soup is a hearty, creamy soup made with tender potatoes, broccoli, savory ham, and cheddar cheese. It is an easy old-fashioned comfort food that makes a satisfying meal on a chilly fall or winter day.

This is one of those soups that is filling enough to serve as a meal, especially with a loaf of crusty bread, crackers, or warm rolls alongside it.

I originally made this soup on a very cold winter day when the temperatures were in the teens. My husband usually does not care for soups with cheese, so I was pleasantly surprised when he tasted this one and said it was delicious. He especially liked that it was creamy without being overly rich.

HOW TO MAKE THIS POTATO HAM BROCCOLI SOUP:

INGREDIENTS:
(Full list of ingredients and instructions in printable recipe card.)

• potatoes, peeled and cut in 1/2 inch cubes
• onions, chopped
• celery, chopped
• broccoli florets, chopped
• kosher salt
• coarse black pepper
• half and half
• butter, melted
• flour
• ham cubes
• shredded cheddar cheese

INSTRUCTIONS:

Place  potatoes, onions, and celery in a Dutch oven.
Season with salt and pepper. Add just enough water to cover the  vegetables.

Bring to a boil, lower heat to simmer on medium, until potatoes are tender.

Add broccoli florets. Simmer on low heat for 2 minutes.

Stir in half and half. Simmer about 3 minutes on low heat, stirring frequently. Whisk  together the butter and flour in a small bowl. Add 2 tablespoons of the broth from soup. Whisk until smooth and stir mixture back into the soup.  Add the ham and simmer for 5 minutes, stirring frequently. (If soup is too thick, add a little more half and half)

Stir in the cheese until blended. Remove from heat. Adjust seasonings if needed adding more salt or pepper.

This soup can be served with any kind of sandwich, artisan bread, crackers, or rolls.

Some other delicious soups to try are:

CREAMY CHICKEN POT PIE SOUP
SPICY BEEF AND 3 BEAN CHILI

Why You Will Love This Potato Ham Broccoli Cheddar Soup

• It is a warm, comfort food in a bowl.
• Meat, veggies, and cheese are simmered in a rich, delicious broth.
• This recipes makes a large pan that will serve a crowd or give you great leftovers.
• It is made with simple ingredients.

What to Serve with Potato Ham Broccoli Cheddar Soup

This hearty soup can easily be served as a complete meal with a simple side. Try it with:

• Crusty artisan bread
• Dinner rolls
• Crackers
• A simple sandwich
• Garlic bread
• Cormbread

Frequently Asked Questions

Can this soup be made ahead of time?
YES. I always make the soup early in the day and allow the flavors to blend. After you get it cooked, cool about an hour, and then refrigerate. Warm the soup over a very low heat, stirring frequently.

Soup can be made up to a day ahead of time, reheat on low when ready to serve. May add additional half and half if it becomes too thick.

How Do I Store the Leftovers? 
Store leftovers in an airtight container in refrigerator for up to 3 days.

This post was shared on Sweet Little Bluebird Weekend Potluck.

This Potato Ham Broccoli Cheddar Soup is a cozy, satisfying meal to have ready when the weather turns cold. It is simple enough for a weeknight dinner but hearty enough to share with family and friends.

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POTATO HAM BROCCOLI CHEDDAR SOUP

A creamy soup full of ham, broccoli, cheddar, and potatoes. Not too rich but just perfect for any winter day.

Course Soups/Stews

Cuisine American

Keyword Potato Ham and Broccoli Soup, Broccoli Soup

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 2

Calories 400kcal

Author pamelashank2015

Ingredients

• 1 1/2 cups potatoes peeled and cut in 1/2 inch cubes
• 1/2 cup onions chopped
• 1/2 cup celery chopped
• 1 cup broccoli florets chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon coarse black pepper
• 1 cup half and half
• 1 tablespoon butter melted
• 1 tablespoon flour
• 1 cup ham cubes from a package
• 1 cup shredded cheddar cheese

Instructions

• Place potatoes, onions, and celery in a dutch oven or medium sauce pan. Season with salt and pepper. Add water to just cover vegetables.
• Bring to a boil, lower heat to simmer on medium until potatoes are tender.
• Add broccoli. Simmer on low heat for 2 minutes.
• Slowly, stir in half and half. Simmer about 3 minutes on low heat, stirring frequently.
• Whisk together the butter and flour in a small bowl. Add 2 tablespoons of the broth from soup. Whisk until smooth and stir mixture back into the soup.
• Stir in the ham. Simmer for 5 minutes, stirring frequently. (If soup is too thick, add a little more half and half)
• Stir in the cheese until blended. Remove from heat. Adjust seasonings if needed adding more salt or pepper.

Notes

NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Helpful Tips:

I always make the soup early in the day and allow the flavors to blend. After you get it cooked, cool about an hour, and then refrigerate. Warm the soup over a very low heat, stirring frequently.

Soup can be made up to a day ahead of time, reheat on low when ready to serve. May add additional half and half if it becomes too thick.

Store leftovers in an airtight container in refrigerator for up to 3 days.