When it gets chilly out, this is the soup I want in my biggest bowl! It’s thick and creamy with tender chunks of potato, salty ham, and a whole lot of sharp cheddar melted right in. Half the potatoes get blended into a velvety base and the rest stay chunky, so every spoonful has a little of both. Pile on the toppings and get cozy!
Creamy Cheddar & Ham Potato Soup
Prep: 15 min · Cook: 35–45 min · Total: 50–60 min · Serves: 8 · Equipment: Ninja MultiPot XL, blender
Watch me make it
Video coming soon!
Ingredients
For the Potato Base
- 3 lb 6 oz potatoes, peeled if you like and diced
- 1 medium yellow onion, diced
- 2 tablespoons butter
- 3 cups chicken bone broth
For the Creamy Soup Base
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- 8–12 oz diced cooked ham
- 6–8 oz freshly shredded sharp cheddar cheese
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- Salt, to taste
Optional Toppings
- Extra shredded cheddar
- Chopped green onions or chives
- Crumbled bacon
- Sour cream
Instructions
Step 1: Sauté the Onions
- Set the Ninja to Sear/Sauté on medium and melt 2 tablespoons of butter.
- Add the onion and cook 5–7 minutes, stirring now and then, until soft and fragrant.
Step 2: Cook the Potatoes
- Add the potatoes and 3 cups of bone broth right on top of the onions. Stir and bring to a simmer.
- Cook 15–25 minutes, stirring occasionally, until the potatoes are fork-tender.
- Keep the broth. Don’t drain!
Step 3: Blend the Base
- Scoop out about ½ to ⅔ of the potato chunks and set them aside for texture.
- Carefully blend the rest of the potatoes, onions, and broth until smooth, working in batches if needed. Set aside.
Step 4: Make the Roux
- In the emptied pot, melt 4 tablespoons of butter on Sear/Sauté, medium-low.
- Whisk in the flour and cook 1–2 minutes.
- Slowly whisk in the milk until smooth and starting to thicken.
Step 5: Bring It Together
- Gradually stir the blended potato mixture into the roux.
- Add the reserved potato chunks and the ham. Season with garlic powder and pepper.
- Simmer gently 5–10 minutes, stirring occasionally. Add a splash of milk or broth if it’s too thick.
Step 6: Add the Cheese
- Turn off the heat.
- Stir in the cheddar a handful at a time until melted and smooth.
- Taste before adding salt. The ham, broth, and cheddar already bring plenty!
Step 7: Serve
- Ladle into bowls and pile on your favorite toppings.
Serve warm and enjoy!
Recipe Notes
Why simmer the onions with the potatoes? You keep all their flavor and lose the crunchy bits.
Thick or chunky: Blend more potatoes for a thicker soup. Save more chunks for a heartier one.
Shred your own cheese: Freshly shredded cheddar melts much smoother than the pre-shredded bags.
Keep it gentle: Don’t let the soup boil once the cheese is in, or it can turn grainy.
Be careful blending: Hot liquids expand in a blender. Fill it only partway and vent the lid.
Nutrition Information (Estimated)
- Servings: 8
- Calories: 440 kcal
- Protein: 23 g
- Carbohydrates: 42 g
- Total Fat: 21 g
- Dietary Fiber: 4 g
- Sodium: 950 mg
Nutrition is approximate and varies with ingredients, brands, and serving sizes. Toppings not included.
Ardently Earnest: Real food, real life, and a little bit of chaos.
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