Ingredients1 h servings 281 cals
- In a large saucepan, mix the water, potatoes, carrots, celery, onions, salt and pepper. Bring to boil. Reduce heat and simmer 30 minutes, or until vegetables are tender.
- Mix the ham into the vegetable mixture.
- In a medium saucepan, melt the butter. Stir in the flour until smooth. Slowly pour in the milk. Bring to a boil. Cook and stir 2 minutes, or until thickened. Stir in the Cheddar cheese until melted.
- Mix the melted cheese mixture with the vegetable mixture and serve.
Per Serving: 281 calories; 19.1 g fat; 14.5 g carbohydrates; 13.1 g protein; 58 mg cholesterol; 873 mg sodium. Full nutrition
ReviewsRead all reviews 46
This is the best ham, potato, and cheese soup I have ever had!!! It was so easy to make and tasted wonderful! It was a hit with my husband and son. I used Velveeta cheese in place of the shre...
My husband loved this. I simmered the ham bone and used the broth in the soup along with the ham pieces. I didn't add any salt.
This is my favorite soup of all time. The only change I made to the recipe is that I used chicken broth in place of the water to add more flavor.
I followed it exactly and it turned out great! I cant even think of a way to change it unless you are counting calories!
this is really really good as is...no need to add a thing.
The only rerason I'm giving it 4 stars is because I have added some processed cheese as some reviewers suggested, trust me, it does give that extra creamy texture that this soup needs. Regardles...
Yummy!! Basic ingredients and easy to make. If you like cream/cheese soups then this is a must. The ONLY change I made was 1/2 velveeta and 1/2 cheddar. Thanks for the great soup recipe!!
This was a good way to use left over ham. My situation was similar to the previous poster, I needed to make 12 servings and I did not have celery. So, I substituted the salt for celery salt but...