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Potato Soup With Country Ham and Cheese

User Rating 5 Star Rating (1 Review)


Potato Soup With Country Ham

Potato Soup With Country Ham

D. Rattray
Serve this flavorful potato soup with crusty bread or corn muffins.


  • 6 tablespoons butter
  • 3 leeks, white only, thinly sliced
  • 6 to 8 ounces diced country ham, or smoked ham
  • 1/2 cup all-purpose flour
  • 3 cups chicken broth
  • 4 cups diced peeled baking potatoes
  • 1 tablespoon fresh chopped parsley, or 1 teaspoon dried parsley flakes
  • 2 teaspoons fresh or freeze-dried chopped chives, optional
  • freshly ground black pepper, to taste
  • 2 cups half-and-half or whole milk
  • 1 cup shredded sharp Cheddar cheese
  • salt, to taste


Heat butter in a large saucepan over medium-low heat. Add sliced leeks and country ham. Sauté, stirring frequently, until leeks are tender. Add flour and stir until well blended. Add the chicken broth and stir over medium heat until thickened and bubbly. Add potatoes; bring to a simmer. Reduce heat to medium-low, cover, and simmer until potatoes are tender, about 20 minutes. Add parsley, chives, if using, and pepper, to taste. Add half-and-half or milk and cheese; stir until cheese is melted. Taste and add salt if necessary.
Serves 6.

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User Reviews

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 5 out of 5
excellent recipe, Member Austincb

This was an excellent recipe. Not sure if I did something wrong or not but it took longer to cook the potatoes than instructed.

4 out of 5 people found this helpful.

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