Cheddar ham and vegetable soup

    35 min

    This soup is rich, creamy and delicious. Ham and vegetables are simmered together in a cheesy soup base. Enjoy with a crusty bread roll, if desired.

    35 people made this

    Serves: 6 

    • 75g margarine
    • 2 carrots, chopped
    • 2 sticks celery, chopped
    • 1 green pepper, chopped
    • 1 onion, chopped
    • 5 button mushrooms, chopped
    • 70g chopped ham
    • 60g plain flour
    • 2 tablespoons cornflour
    • 1 litre chicken stock
    • 1 litre milk
    • 1/2 teaspoon paprika
    • 1/4 teaspoon ground cayenne pepper
    • 1/2 teaspoon ground mustard
    • 225g grated mature Cheddar cheese
    • salt to taste
    • ground black pepper to taste

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. In a large heavy saucepan, melt margarine. Add carrots, celery, onion, green pepper, mushrooms and ham; cook over medium heat until vegetables are crisp tender, about 10 minutes, stirring occasionally. Do not brown.
    2. Stir in flour and cornflour; cook, stirring constantly, about 3 minutes. Add stock and cook, stirring, until slightly thickened. Add milk, paprika, cayenne and mustard.
    3. Stir in cheese gradually, stirring until cheese is melted. To avoid curdling, do not allow soup to boil after cheese is added. Season to taste with salt and pepper. Serve piping hot.

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    Reviews in English (35)


    Yum! I've only found one restaurant in my life that serves what I consider "authentic" wisconsin cheese soup - this recipe came very, very close. I substituted a bit (3/4 cup?) of the chicken broth with beer. That made it almost indistinguishable from the restaurant one that I remember. Thank you so much for the recipe!  -  21 Sep 2009  (Review from Allrecipes US | Canada)


    Were it not for the green pepper, I would have enjoyed this soup a lot more and rated it even higher. I like green pepper, but it was too prominent in what is a mild-flavored soup. I added 1/2 cup of Guiness Draught, but I don't think that necessarily made this any better - this soup would have been good with or without it. For the record, Hubs disagreed with me on the green pepper thing, even suggesting it only added to the "Green and Gold." (okaaaay...) To ensure the cheese doesn't curdle or separate, remove the soup from the heat before stirring it in, slowly and gradually.  -  06 Feb 2011  (Review from Allrecipes US | Canada)


    This soup is so good! The only thing that I did differently was to add bacon instead of ham and I also used a little bit more cheese! (I love cheese) Our family makes soup every Sunday for a quick easy dinner. This soup will definately be one of the recipies that we will use often! Thank you!!  -  16 Mar 2004  (Review from Allrecipes US | Canada)