Warm up your kitchen and your heart with a bowl of Cheesy Ham and Potato Soup with Broccoli! This comforting American classic is the perfect antidote to chilly evenings, combining creamy textures with the savory goodness of ham and fresh broccoli. In just 35 minutes, you can whip up a hearty meal that serves six, making it an ideal choice for family dinners or cozy gatherings. Get ready to indulge in a deliciously cheesy experience that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 lb potatoes, diced
- 1 cup cooked ham, diced
- 2 cups broccoli florets
- 1 onion, chopped
- 4 cups chicken broth
- 1 cup milk
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Dice the potatoes into small cubes, chop the onion, and cut the broccoli into florets. Make sure the ham is already cooked and diced into bite-sized pieces.
- In a large pot or Dutch oven, heat a small amount of oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent and fragrant.
- Next, add the diced potatoes to the pot and stir well to combine with the onions. Cook for an additional 5 minutes, stirring occasionally to prevent sticking.
- Pour in the chicken broth, ensuring that the potatoes are fully submerged. Bring the mixture to a boil over medium-high heat, then reduce the heat to a simmer. Cover the pot and let it cook for about 10 minutes, or until the potatoes are tender.
- Once the potatoes are tender, add the diced ham and broccoli florets to the pot. Stir well to incorporate all the ingredients.
- Continue to simmer the soup for another 5 minutes, allowing the broccoli to become tender but still vibrant in color.
- Reduce the heat to low, and slowly stir in the milk, mixing until fully combined. Allow the soup to heat through, but do not let it boil.
- Gradually add the shredded cheddar cheese to the pot, stirring continuously until the cheese is fully melted and the soup is creamy. If the soup is too thick, you can add a little more milk or broth to reach your desired consistency.
- Season the soup with salt and pepper to taste. Stir well to combine all the flavors.
- Once everything is well mixed and heated through, remove the pot from the heat. Serve the cheesy ham and potato soup hot, garnished with additional cheese or fresh herbs if desired.
Tips
- Prep Ahead: To save time, you can dice the potatoes, chop the onion, and cut the broccoli florets ahead of time. Store them in airtight containers in the fridge until you’re ready to cook.
- Use Leftover Ham: This recipe is a fantastic way to use up leftover holiday ham. The more flavorful the ham, the richer your soup will be!
- Cheese Choices: While cheddar is a classic choice, feel free to experiment with different cheeses like Gruyère or Monterey Jack for a unique twist.
- Adjust Consistency: If you prefer a thinner soup, simply add more chicken broth or milk until you reach your desired consistency. For a thicker soup, let it simmer a bit longer to reduce.
- Season to Taste: Don’t forget to taste and adjust the seasoning! A pinch of garlic powder or a dash of hot sauce can elevate the flavors even more.
- Garnish Creatively: Serve your soup with a sprinkle of fresh herbs like parsley or chives, or top with extra cheese for a delightful finish.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 20g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 55mg
