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.
Servings 2
Calories 400kcal
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.