Cheddar and Broccoli Soup with Ham
Soup is one of my favorite winter foods to make. And there is nothing more comforting and warming than a big bowl of my Cheddar and Broccoli Soup with Ham.
When I was creating this easy recipe, I knew I wanted to create a soup that incorporated broccoli and cheddar. But, for me, I feel like there is something missing from those other recipes. So I decided to add some leftover ham I had in my freezer along with some diced red potatoes. This made for a hearty, well-rounded soup that I believe you and your family will love.
This is the BEST cheddar and broccoli soup, and here is why:
- This soup is ready in 30 minutes, leaving you plenty of time to do other things in your busy day.
- You can use leftover ham in this easy recipe.
- The only spice you need for this recipe is Tony Chachere’s.
To make this recipe, you will need:
- cheddar cheese – I like mild, but you could use medium, sharp or extra-sharp.
- broccoli – fresh is best
- ham – this is where leftover ham works really well
- potatoes – I prefer red with the skins on, but you could use any potato and peel them if you like
- olive oil – I like extra virgin
- butter – real butter–no margarine
- garlic – for convenience, I always use the minced garlic in oil available at the grocery store
- onion – I like yellow, but you could use white or red
- Tony Chachere’s Creole seasoning – this is the secret ingredient
- flour – all-purpose
- chicken broth – I like reduced sodium so that I can better control the salt
- half-and-half – I prefer full fat, but you could use low fat
How to easily make this recipe:
- Saute the onion in the olive oil until translucent.
- Add the butter, ham, garlic and Tony’s and continue to saute for another minute.
- Sprinkle in the flour, stirring often, to make the roux. This will literally brown the flour and spices to bring out the flavors. Continue to cook and stir for a minute or two. The mixture will become thick.
- Reduce the heat to medium-low, and slowly incorporate in the chicken broth.
- Add the diced potatoes and broccoli florets, bringing the heat back to medium. Boil the potatoes and broccoli for about 15 minutes or until the potatoes become fork-tender.
- Add the half-and-half. Reduce the heat to low. Add the cheese. Bring back up to temperature and remove from heat, being careful not to heat too much to avoid curdling.
- Serve and enjoy the praises!
This is what the Roux should look like:
The potatoes should be uniform size in order to cook properly as show. You can leave the skins on or off. It is up to you.
Optional Add-Ins:
Carrots and/or Celery – You could add carrots that are shredded or match-stick cut or finely diced celery to this soup to make it extra delicious. I would just add those at the time that you add the potatoes and broccoli.
The three most important things about this recipe are:
- You do not have to grate your own cheese. The pre-shredded works just fine.
- You add the half-and-half and cheese to the end of the recipe because sometimes dairy has the tendency to separate and curdle. Only bring it up to temperature–do not boil after adding these ingredients!
- This is a mild to medium spicy soup. If you do not like a somewhat spicy soup, reduce the amount of Tony’s.
This soup will keep in your refrigerator for at least four days. I do not recommend freezing this soup because of the dairy in the soup which does not freeze well. However, this soup is so good you will find that it disappears very quickly.
If you like this recipe, please like and share it–Thanks!
This delicious soup is ready in 30 minutes. And don't worry about leftovers because it disappears very quickly.
- 1 medium onion, diced
- 1 tablespoon olive oil
- 4 tablespoons butter
- 1 tablespoon minced garlic in oil
- 1 1/2 cups diced ham
- 1 tablespoon Tony Chachere's Creole seasoning
- 1/4 cup flour
- 24 ounces chicken broth
- 2 medium diced potatoes
- 1 1/2 cups broccoli florets
- 1 1/2 cups half-and-half
- 1 1/2 cups shredded mild cheddar cheese
In a large stockpot over medium heat, saute the onion in the olive oil for a couple of minutes until the onion becomes translucent. Add the butter, garlic, Tony's and ham and stir to melt the butter.
Reduce the heat and sprinkle in the flour, stirring constantly. This roux process actually browns the flour and spices. Continue browning and stirring for a minute or two.
Slowly whisk in the chicken broth, bringing the heat back up to medium. Add the potatoes and broccoli and continue to cook for about 15 minutes or until the potatoes are fork-tender.
Reduce the heat to low and add in the half-and-half and the shredded cheese. Bring up to temperature and remove from heat. Do not boil.
If you made this recipe, please let me know what you thought in the comments and give it a star rating.–xoxo Renea
After you try my Cheddar and Broccoli Soup with Ham, you will understand why I call it a BEST. For another great creamy soup recipe, try my Creamy Turkey Soup with Rice which can also be made with chicken. Cooks Country has a great article about Why Color Matters for Roux. This article gives more insight on roux that is more in-depth than what I can go into here. Check it out!
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Very creamy with the right spices.