Potato, broccoli, ham, and cheese soup is the ultimate comfort food-creamy, hearty, and packed with savory goodness. There’s something about a bowl of thick, velvety soup with tender potatoes, crisp broccoli, savory ham, and melty cheese that just feels like home. It’s the kind of dish that warms you from the inside out, making it perfect for chilly days, cozy evenings, or just when you’re in need of a little indulgence.
This recipe combines all these elements into a rich, satisfying bowl of soup that you can easily make at home. It’s not just delicious but also versatile, allowing you to add a personal twist based on what you have available in your kitchen. Whether you’re looking for a weeknight dinner or a dish that will impress guests, this soup checks all the boxes. Plus, the ingredients are simple and easy to find, so there’s really no reason not to give it a try!
Potato Broccoli Ham Cheese Soup Recipe
This recipe is straightforward yet incredibly flavorful. The potatoes provide a soft and creamy base, the ham gives a smoky, salty depth, the broccoli offers a little crunch and freshness, and the cheese-well, the cheese takes everything to another level. Think of it as a soup that brings together some of the best elements of a comforting casserole and a creamy chowder.
Ingredients Needed
Here’s what you’ll need to make this soup:
- 4 large potatoes (Yukon Gold or Russet) – These are the perfect potatoes for this dish, as they break down beautifully when simmered, giving the soup its creamy texture.
- 2 cups of broccoli florets – Fresh or frozen broccoli both work, but fresh broccoli will give you that nice crunch and vibrant color.
- 2 cups cooked ham, diced – You can use leftover ham, or buy a pre-cooked ham steak. The smoky flavor from the ham adds richness to the soup.
- 1 medium onion, chopped – Onions create the base of the flavor, adding a subtle sweetness that balances the savory elements of the soup.
- 3 cloves garlic, minced – Garlic brings that unmistakable aroma and depth of flavor to the dish.
- 4 cups chicken broth – This is the liquid base for your soup, giving it a savory and flavorful foundation.
- 1 ½ cups heavy cream – For that thick, luscious, and creamy texture. You can substitute with milk or half-and-half for a lighter version.
- 2 cups shredded cheddar cheese – The cheese makes this soup indulgent and rich. Sharp cheddar gives it that tangy, bold flavor.
- 1 tablespoon olive oil – Used for sautéing the onions and garlic, adding some richness to the soup’s base.
- Salt and pepper to taste – Seasoning is crucial for bringing out the flavors in the soup, so make sure to taste as you go!
- Optional garnish: Fresh parsley, chives, or extra shredded cheese – These not only add color but also a little extra flavor.
Cooking Instructions
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Prep Your Ingredients
- Peel and dice the potatoes into bite-sized pieces.
- Chop the broccoli into florets.
- Dice the ham into small cubes.
- Finely chop the onion and garlic.
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Sauté The Aromatics
- Heat the olive oil in a large soup pot over medium heat.
- Add the chopped onion and garlic, and sauté for 3-4 minutes, until they soften and become fragrant. This builds the foundation of flavor.
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Add The Potatoes And Broth
- Stir in the diced potatoes and pour in the chicken broth.
- Bring to a boil, then reduce the heat to a simmer.
- Let it cook for about 10-15 minutes, or until the potatoes are tender and easily pierced with a fork.
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Add The Ham And Broccoli
- Once the potatoes are cooked, add the diced ham and broccoli florets to the pot.
- Continue simmering for an additional 5-7 minutes, or until the broccoli is tender but still bright green.
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Make It Creamy
- Reduce the heat to low and stir in the heavy cream. Let it warm through for 2-3 minutes.
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Add The Cheese
- Gradually stir in the shredded cheddar cheese, one handful at a time, until it’s fully melted and the soup becomes creamy and smooth.
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Season
- Taste the soup and season with salt and pepper to your preference. You can also add a pinch of crushed red pepper flakes if you want a little heat.
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Serve And Garnish
- Ladle the soup into bowls, and if you like, garnish with extra shredded cheese or a sprinkle of fresh parsley or chives.
Ingredient Insights
Let’s break down a few key ingredients that make this soup so irresistible:
- Potatoes: These starch-packed tubers not only help thicken the soup naturally but also absorb all the flavors of the broth and other ingredients. Yukon Golds are especially great because they’re creamy and buttery when cooked.
- Broccoli: A great source of vitamins K, C, and A, broccoli not only adds a burst of color but also provides a nutritious balance to the richness of the potatoes and cheese. Plus, the slight crunchiness contrasts beautifully with the smoothness of the soup.
- Ham: This ingredient adds depth and umami to the soup. The salty, smoky flavor infuses every bite, and using leftover ham makes the dish both economical and delicious.
- Cheddar Cheese: The star of the show! Cheddar cheese (especially sharp cheddar) gives the soup its luxurious texture and a tangy bite that cuts through the richness of the cream.
Expert Tips
- For the creamiest soup: Use an immersion blender to puree some of the soup once the potatoes are tender. This will make the soup even thicker and creamier while still leaving some chunky bits of potato and broccoli.
- Leftover ham: This recipe is perfect for using up leftover ham from a holiday meal. If you don’t have leftover ham, buying a pre-cooked ham steak or ham cubes will save you time.
- Cheese options: If cheddar isn’t your thing, you can experiment with other cheeses like gouda, gruyère, or a mix of mozzarella and Parmesan for a different flavor profile.
- Make it lighter: If you want to cut down on calories, you can use half-and-half or milk instead of heavy cream. The texture won’t be as rich, but it will still be delicious.
Recipe Variations
- Vegetarian version: Skip the ham and add more vegetables like carrots, corn, or even cauliflower. You can still make it creamy with the potatoes and cheese, making it a filling vegetarian meal.
- Spicy twist: Add some chopped jalapeños or a sprinkle of cayenne pepper for a spicy kick. Pair that with a sharp cheese like pepper jack for a bold flavor combination.
- Slow cooker option: If you want to set it and forget it, you can prepare this soup in a slow cooker. Throw in all your ingredients (except the cream and cheese) and cook on low for 6-8 hours. Add the cream and cheese in the last 30 minutes of cooking.
- Bacon addition: For an extra smoky crunch, try adding some crumbled crispy bacon as a topping or mix it into the soup for a different twist.
Final Words
This potato, broccoli, ham, and cheese soup recipe isn’t just a meal-it’s an experience. It’s a hearty, filling, and comforting dish that combines everything you love about classic comfort foods into one bowl. Whether you’re cooking it for a family dinner, sharing it with friends, or enjoying it all by yourself, this soup is bound to impress. The best part? You can customize it in so many ways to suit your tastes or dietary preferences.
FAQs
What Ingredients Do I Need For A Potato Broccoli Ham Cheese Soup?
For a basic potato broccoli ham cheese soup, you’ll need potatoes, broccoli, cooked ham, shredded cheese (cheddar is common), onion, garlic, butter, flour, chicken or vegetable broth, milk, and seasoning like salt, pepper, and thyme.
Can I Use Frozen Broccoli For This Soup?
Yes, frozen broccoli works well in this soup. Just make sure to thaw it before adding it to the soup to ensure it cooks evenly.
How Can I Make This Soup Vegetarian?
To make this soup vegetarian, omit the ham and use vegetable broth instead of chicken broth. You can also add other vegetables like carrots or mushrooms for more texture and flavor.
What Type Of Cheese Is Best For Potato Broccoli Ham Cheese Soup?
Cheddar cheese is the most common and works wonderfully, but you can also use a combination of cheeses like Monterey Jack, Gruyère, or mozzarella for a creamier texture and different flavor profile.
Can I Make This Soup Ahead Of Time?
Yes, potato broccoli ham cheese soup can be made ahead of time. Store it in the refrigerator for up to 3 days, or freeze it for longer storage. When reheating, add a little extra milk if needed to adjust the consistency.
How Can I Thicken The Soup?
To thicken the soup, you can mash some of the potatoes in the soup, use a flour and butter roux, or add cornstarch mixed with water. Alternatively, blending a portion of the soup in a blender or immersion blender can achieve a smoother texture.
Is It Possible To Make This Soup Dairy-free?
Yes, you can make a dairy-free version by using plant-based butter, dairy-free milk (such as almond or coconut milk), and dairy-free cheese. Ensure that your broth is also free from any dairy.
How Do I Store Leftover Potato Broccoli Ham Cheese Soup?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. When reheating, do so gently to prevent the cheese from separating.
What Can I Serve With Potato Broccoli Ham Cheese Soup?
This soup pairs well with a side of crusty bread, a fresh salad, or crackers. For extra protein, you could serve it with a side of grilled chicken or a simple sandwich.
How Do I Prevent The Cheese From Separating In The Soup?
To prevent the cheese from separating, add the cheese in small amounts over low heat, stirring continuously. Avoid boiling the soup once the cheese is added, as high heat can cause the cheese to break down and separate.