Ham and Cheddar Vegetable Soup
This hearty Ham and Cheddar Vegetable Soup is the perfect way to repurpose leftover ham and baked potatoes. Packed with broccoli, cauliflower, celery, and carrots, it’s a comforting, creamy meal that everyone will love.
Ingredients
2 tablespoons butter
1 medium onion, diced
2 stalks celery, diced
1 large carrot, diced
2 cups broccoli florets
2 cups cauliflower florets
2 cups diced leftover ham
2 large baked potatoes, peeled and diced
4 cups chicken or vegetable broth
2 cups whole milk (or half-and-half for a richer soup)
2 cups shredded sharp cheddar cheese
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt and pepper to taste
Fresh parsley for garnish (optional)
Instructions
1
Sauté Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, celery, and carrot, and sauté until softened, about 5 minutes.
2
Add Vegetables and Ham: Stir in the broccoli, cauliflower, and diced ham. Cook for 3–4 minutes, allowing the flavors to meld.
3
Simmer the Soup: Add the chicken broth, baked potatoes, garlic powder, and smoked paprika. Bring the soup to a gentle boil, then reduce the heat and simmer for 10 minutes, or until the vegetables are tender.
4
Blend for Creaminess: Using an immersion blender, blend the soup partially, leaving some chunks for texture. Alternatively, transfer half of the soup to a blender, purée, and return it to the pot.
5
Incorporate Milk and Cheese: Stir in the milk and shredded cheddar cheese. Heat gently, stirring constantly, until the cheese is fully melted and the soup is creamy. Do not let it boil.
6
Season and Serve: Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley, if desired, and serve hot.
