Potato, Ham and Cheese Soup

Directions

1. In a medium-sized stockpot, bring water to a boil and cook the cubed potatoes until tender, about 10–15 minutes. Reserve 1 cup of the potato cooking water, then drain the potatoes.
2. In a small frying pan, melt the butter over medium heat. Sauté the chopped onion until tender and translucent, about 3–4 minutes.
3. Add the sautéed onions, butter, and flour to the stockpot. Stir over low heat to form a roux, which will thicken the soup. Cook for 1–2 minutes, stirring constantly, until the mixture is slightly golden.
4. Add the cooked potatoes, reserved potato water, and milk to the stockpot. Stir well to combine.
5. Gradually add the shredded cheddar cheese and diced ham, stirring frequently to ensure the cheese melts smoothly and the ham is evenly distributed.
6. Simmer the soup over medium heat for 30–40 minutes, stirring often to prevent sticking and allow the flavors to meld. Adjust thickness by adding a little more milk or potato water if desired.
7. Season with salt and pepper to taste. Taste and adjust as needed.
8. Serve hot, garnished with extra shredded cheddar cheese if desired. Pair with cornbread, fresh baked rolls, or crusty bread for a complete meal.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Servings: 4–6
• Difficulty Level: Easy

Variations & Substitutions

• Cheese Options: Swap cheddar for Gruyère, Swiss, or a mix of cheeses for different flavor profiles.
• Ham Alternatives: Use cooked bacon, smoked sausage, or turkey for a twist on the protein.
• Potato Varieties: Yukon Gold potatoes work best for creaminess, but russets can also be used.
• Vegetarian Version: Omit the ham and use vegetable broth instead of water for a flavorful vegetarian soup.

Serving Suggestions