Originally, I made this soup by just winging the recipe. Granted, it was probably not the smartest idea to throw a new soup together when I was cooking for a community soup lunch. The good news is that it was edible and received compliments. Personally, I enjoyed it so much that I have added it to my favorite soups list and decided to share it with you.
Cheesy Cream of Potato Soup with Ham reminds me of eating my mom’s Scalloped Potatoes with Ham, except that it is a velvety thick soup. It is comfort food in a bowl.
A couple of notes about the recipe: This recipe can be made with fewer calories, fat, etc. by using lower fat alternatives for milk, cream cheese, etc. You have to use any American cheese either. You can use a mild cheddar or other easy-melting cheeses instead. However, if you want a comforting, indulgent bowl of soup, you should use the full-fat dairy and a few slices of the dreaded American cheese. Why American cheese when there are so many good natural cheeses out there? It helps the soup stay creamy and smooth instead of the fats separating because of its emulsifiers.
Cheesy Cream of Potato Soup with Ham
Ingredients
- 4 lbs. potatoes, golden or russet
- 1+ tsp. salt, to taste
- 4 Tbsp. unsalted butter
- 1/2 medium onion, diced
- 2 stalks celery, sliced thin
- 4 Tbsp. Wondra flour
- 2 c. water
- 3 Tbsp. ham base (Better Than Bullion)
- 1 qt. whole milk
- 4 oz. cream cheese
- 6 - 8 slices or 5 - 6 oz. American cheese
- 1/2 tsp. white pepper or 1/4 tsp. black pepper
- 4 oz. cooked ham, diced (optional)
Instructions
- Peel potatoes and cut into cubes. Place cubes in cold water in the cooking pot for soup as you peel and cut the rest of the potatoes.
- Make sure there is at least 1 inch of water over the top of the potatoes before cooking.
- Add salt and boil potatoes are fork tender.
- Drain into a colander or strainer.
- Place the empty pot back on the burner.
- Melt butter over medium-low heat.
- Add onion and celery and cook until tender.
- Slowly whisk in flour and cook for about a minute.
- Slowly whisk in water and cook until starting to thicken.
- Stir in ham base.
- Slowly whisk in milk.
- Cut up cream cheese into small pieces.
- Add cheeses and pepper to soup.
- Stir in potatoes and ham, if using.
- Taste and add more seasonings if needed.