Creamy Ham and Potato Soup

If you celebrate Easter you may have some leftover ham available for soup making. I’ve already gone ahead and made this wonderful soup that’ll fill your heart and soul with goodness.

It has melty cheddar cheese, small chunks of potatoes, and peas for a bite of freshness.

This soup is made on the stovetop and is done in under 30 minutes! It’s a quick and easy dinner!

If you omit the ham and replace the chicken broth with vegetable broth, you can make this vegetarian. It’s a great alternative and versatile.

If you don’t have all of these vegetables, you can throw in any vegetables that you have around.

Please let me know if you make this soup! You can find me on Facebook, Instagram, and Pinterest!

Prep Time: 10 minutes Cook Time: 20 minutes

What You Will Need:

  • 1 1/2 to 2 Cups of Pre-cooked Ham
  • 2 Cups of Potatoes, diced into small cubes (I used red potatoes but you can use anything you have on hand.)
  • 4 Tablespoons (1/4 Cup) of Butter
  • 4 Tablespoons (1/4 Cup) of Flour
  • 1/2 Cup of Red or Green Bell Pepper, chopped
  • 1/2 Cup of Onion, chopped
  • 1/2 Cup of Frozen Peas
  • 5 Cups of Chicken Broth
  • 1 Cup of Heavy Cream
  • 1/2 Teaspoon of Salt
  • 1/2 Teaspoon of Pepper
  • 1/2 Teaspoon of Paprika
  • 2 Cups of Shredded Cheddar Cheese

The How-To:

  1. Begin by melting the butter in a large pot or dutch oven. Once the butter has melted, put in the pot the onion and bell peppers. Allow these to start to get soft. About 5-6 minutes.
  2. Add the garlic and let it become fragrant. About 1 minute.
  3. Sprinkle in the flour. Be sure to stir constantly and combine the flour well. About 1-2 minutes.
  4. Pour in the chicken broth and bring to a boil.
  5. Add in the potato and cook until fork-tender. About 10 minutes depending on the size of your potatoes. Make sure to keep the potatoes boiling or the soup will not thicken.
  6. Next, bring the heat down to medium-low and add the frozen peas and ham. Cook for 3-5 minutes until heated through.
  7. Then, turn the heat down to very low (I took my pot off the heat and waited about 2 minutes) and pour in the heavy cream. Stir. In small handfuls, add the cheddar cheese. Stir well in between adding cheese to avoid clumping. Then keeping the heat low, return the pot to the heat.
  8. Serve and Dobrou Chut’!