Ham Cheese and Potato Soup
A thick and luscious soup that is perfect for the cold winter months. Potatoes are simmered with onions, processed cheese, ham and milk. Serve with fresh crusty bread.
Ingredients
Serves: 16
- 12 potatoes, peeled and cubed
- 2 large onions, finely chopped
- 900g processed cheese, such as Kraft singles, unwrapped and chopped
- 450g ham, chopped
- ground black pepper to taste
- 3 1/2 tablespoons plain flour
- 250ml milk
Method
Prep:30min ›
Cook:40min ›
Extra time:1hr10min ›
Ready in:2hr20min
- Place potatoes, onion and cubed ham in large stock pot. Cover with water. Cook until potatoes are almost tender.
- Remove about 150g of the cooked potatoes and mash in a bowl with the back of a fork. Add some of the liquid from the pot (about a tablespoon at a time) along with the flour till you have a thick paste. Add this back to the pot.
- Place the cheese 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 & ratings
Average global rating:
(263)
Reviews in English (198)
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!!!! - 20 May 2005 (Review from Allrecipes US | Canada)
I own a restaurant and tried this soup as a lunch special, it was a huge hit, I did add some chicken soup broth. - 01 Jun 2007 (Review from Allrecipes US | Canada)
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! - 25 Apr 2003 (Review from Allrecipes US | Canada)