Description
This creamy cheddar potato soup is rich, hearty, and loaded with vegetables and turkey ham. It is a cozy comfort soup perfect for cold-weather dinners.
Ingredients
- 3 cups low-sodium chicken broth
- 4 medium red potatoes, diced
- 1 cup sliced carrots
- 1 cup chopped celery
- ½ cup diced yellow onion
- 1 small leek, cleaned and sliced (white and light green parts only)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1½ cups cooked turkey ham, cubed
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 3 cups half-and-half or whole milk
- 2½ cups shredded sharp cheddar cheese
- Chopped scallions or parsley for serving
Instructions
- In a large pot, combine chicken broth, potatoes, carrots, celery, onion, leek, salt, and pepper.
- Bring the mixture to a boil, then reduce heat to a simmer.
- Cook for 20–25 minutes, until the vegetables are tender.
- In a separate saucepan, melt butter over medium heat.
- Whisk in flour and cook for 1 minute.
- Slowly whisk in half-and-half, adding about ¼ cup at a time, whisking constantly until smooth and thickened.
- Add shredded cheddar and stir until fully melted and creamy, about 3–4 minutes.
- Pour the cheese sauce into the pot of vegetables. Stir well to blend into a smooth, rich soup.
- Add the cooked turkey ham and simmer for 5 minutes to heat through.
- Ladle into bowls and top with chopped scallions or parsley.
Notes
- Use red potatoes for the best texture.
- Clean the leek thoroughly before slicing.
- Serve with crusty bread for dipping.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American