Ham, Potato, and Cheese Soup

Ham, Potato, and Cheese Soup

177 Reviews 4 Pics
  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    1 h 10 m
Recipe by  Donna

“This is especially good on a cold winter night along with hot rolls.”

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Adjust Servings

Original recipe yields 16 servings



  1. Place potatoes, onion, and cubed ham in large stockpot. Cover with water. Cook until potatoes are almost tender.
  2. 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.
  3. 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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Reviews (177)

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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!!!!



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

I'm nuts too...

I'm nuts too...

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!

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Amount Per Serving (16 total)

  • Calories
  • 321 cal
  • 16%
  • Fat
  • 9.4 g
  • 14%
  • Carbs
  • 39.6 g
  • 13%
  • Protein
  • 19.9 g
  • 40%
  • Cholesterol
  • 42 mg
  • 14%
  • Sodium
  • 1294 mg
  • 52%

Based on a 2,000 calorie diet



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Potato Cheese Soup


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Creamy Slow Cooker Potato Cheese Soup