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Potato, cheese and ham Soup


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  • 2 cups peeled, diced potatoes
  • 3/4 cup diced onion
  • 1/2 cup finely diced celery
  • 2 1/2 cups water
  • 2 teaspoons salt, or to taste
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 3/4 tablespoon Dijon mustard
  • 1/4 teaspoon black pepper
  • 2 cups milk, or more for desired consistency
  • 1 teaspoon worcestershire sauce
  • 1/4 pound cheddar cheese, shredded
  • 1 cup diced cooked ham ( or more to taste)
  • 1 cup canned tomatoes, drained and diced (optional)


Servings 4


Step 1

in a large stockpot, combine potatoes, onion, celery, water and salt and cook until vegetables are tender. do not drain. while vegetables cook, melt butter in a large heavy sauce pan. whisk in flour, mustard and pepper. add milk slowly, whisking until thick and smooth. stir in worcestershire and cheese. add potato mixture, ham and optional tomatoes. heat thoroughly; do not boil.


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