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Cheesy Ham Potato Soup


  • 3 1/2 cups potatoes peeled and diced (I keep mine with the peel)
  • 1/3 cup celery diced
  • 1/3 cup onion finely chopped
  • 1 cup chopped carrot
  • 1 -2 cup ham diced and cooked
  • 3 1/4 cups chicken broth or 3 1⁄4 cups ham stock
  • 2 tablespoons chicken bouillon granules omit if using chicken broth
  • salt to taste
  • 1 teaspoon pepper
  • 5 tablespoons butter
  • 5 tablespoons flour
  • 2 cups milk
  • 2 cups cheddar cheese shredded


  1. Combine potatoes, celery, onion, ham, and water/broth in stockpot and bring to boil. Cook over medium heat until potatoes are tender.
  2. Stir in the chicken bouillon, salt (if using), and pepper.
  3. In a separate saucepan, melt butter over medium-low heat. Whisk in flour and cook stirring constantly until thick. Slowly stir in milk as not to allow lumps to form and all milk is added. Turn up to medium heat. Continue to stir until thick (4-5 minutes).
  4. Add in the cheese and stir until melted.
  5. Stir the cheese mixture into the stockpot and cook until heated through. (I also will break up some of the potatoes for thickness. It gets thicker as it cools and next day).