Broccoli Potato Ham and Cheese Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6 big servings
  • 2 tablespoons extra virgin olive oil
  • 1 small yellow onion chopped
  • 1 large carrot, shredded
  • 1 large russet potato, diced into ¼" cubes
  • 2 cups broccoli florets
  • 3 cups low sodium chicken or vegetable stock
  • 1 teaspoon kosher salt
  • 2 cups reduced fat milk
  • 3 tablespoons all-purpose flour
  • 1 cup freshly shredded sharp cheddar cheese
  • 1.5 cups diced low sodium ham
  • 2 tablespoons chopped fresh chives
  1. In a medium to large stock pot or dutch oven, heat olive oil over medium heat
  2. Add onions and carrots and sauté for 3 minutes
  3. Add potatoes and broccoli florets and sauté for an additional 3 minutes
  4. Add stock and salt, turn up heat to medium high and bring to a simmer or light boil
  5. Simmer for 10 minutes or until the potatoes are slightly soft
  6. In a small bowl or measuring cup, add the flour to the milk and whisk until smooth
  7. Turn the heat to medium and add milk
  8. With a potato masher, smash some of the potatoes down - the soup will start to thicken
  9. Bring the soup back to simmer - as soon as it starts to simmer, turn the heat off and add the cheese and ham
  10. Stir until smooth and add the chives
  11. Allow the soup to rest for 5 minutes to thicken more
Recipe by Salubrious RD at