Ham Cheese and Potato Soup

    Ham Cheese and Potato Soup

    Recipe photo: Ham Cheese and Potato Soup
    1

    Ham Cheese and Potato Soup

    (259)
    2hr20min


    236 people made this

    About this recipe: 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 

    1. Place potatoes, onion and cubed ham in large stock pot. Cover with water. Cook until potatoes are almost tender.
    2. 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.
    3. 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:
    (259)

    Reviews in English (196)

    by
    152

    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)

    by
    120

    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)

    by
    96

    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)

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