5 from 75 votes
Broccoli Ham and Cheese Soup
This Broccoli Ham and Cheese Soup combines diced cooked ham, finely chopped broccoli, and sharp cheddar cheese in a creamy base made from butter, flour, and chicken broth. The soup features tender potatoes mashed partially to add body, with garlic and onion adding depth. The result is a thick, hearty soup that balances smoky, savory ham with the mild bitterness of broccoli and rich cheesy creaminess.
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings:
6
servings
Course:
Main Course, Soup
Ingredients
- 4 tablespoons butter divided, unsalted
- 8 ounces ham diced, fully cooked
- 3 cloves garlic minced
- 1 sweet onion diced
- ¼ cup all-purpose flour
- 1 teaspoon thyme dried
- 4 cups chicken broth low sodium
- 1 russet potato peeled and cubed
- 16 ounces broccoli finely chopped, florets
- ¾ cup heavy cream
- 1 ½ cups cheddar cheese shredded, extra-sharp
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
Instructions
- Melt 1 tablespoon butter in a large stockpot or Dutch oven over medium heat. Add ham, and cook, stirring occasionally, until lightly browned, about 3-4 minutes; set aside.
- Melt remaining 3 tablespoons butter. Add garlic and onion, and cook, stirring occasionally, until translucent, about 3-4 minutes.
- Whisk in flour and thyme until lightly browned, about 1 minute. Stir in chicken broth, scraping any browned bits from the bottom of the pot.
- Stir in potato. Bring to a boil; cover, reduce heat and simmer, stirring occasionally, until potato is tender, about 10-15 minutes.
- Using a potato masher, mash potatoes until desired consistency is reached. Stir in ham, broccoli and heavy cream. Cover and simmer until broccoli is tender, about 5-6 minutes.
- Remove from heat. Gradually stir in cheese until smooth; season with salt and pepper, to taste.
- Serve immediately.
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