Cheesy Ham and Potato Soup

Cheesy Ham and Potato Soup

By Amy (Saskatchewan)


  • 2 medium potatoes, peeled and chopped
  • 2 celery stalks, chopped
  • 1 small onion, peeled and chopped
  • 4 cups low-sodium vegetable broth
  • 1 tablespoon olive oil
  • 1 cup diced baked or cooked ham
  • 2 tablespoons butter
  • ¼ cup flour, preferably whole-wheat
  • ¼ cup milk
  • ¼ cup sharp cheddar
  • Salt and pepper, to taste


  1. In a large pot, combine the potatoes, celery, onion and broth. Cook until tender, about 6 minutes.
  2. In a large sauté pan, warm the olive oil and cook the ham until its light golden brown. Remove the ham.
  3. Into that same pan add the butter and melt over medium heat. Add the flour and stir, cooking, until it turns brown, about 2 minutes. Slowly stir in the milk and continue to stir for 1 minute. Add the cheese and stir again for 1 more minute.
  4. Add the ham and cheesy roux into the pot with the potatoes and stir to combine. Cook for 2 minutes, or until warmed through and serve.


Makes 4 Servings

Cook Time: 12 Minutes/Active Time: 5 Minutes