There’s something about a warm bowl of soup that makes everything feel right. Maybe it’s the steam rising up, or how the first spoonful warms you from the inside out. Either way, soup has been my go-to comfort food for as long as I can remember.
Broccoli cheddar soup is already pretty great on its own, but I like to add ham to mine. It makes it more filling and turns it into a complete meal instead of just a side. Plus, it’s a smart way to use up leftover ham from Sunday dinner or the holidays.
This soup comes together in about 30 minutes, and you probably have most of the ingredients already. It’s thick, creamy, and tastes like something you’d order at a restaurant. My kids actually ask for seconds, which is saying something when broccoli is involved.
Why You’ll Love This Broccoli Cheddar Soup
- Ready in 30-45 minutes – This soup comes together quickly on busy weeknights when you need a warm, satisfying meal without spending hours in the kitchen.
- Hearty and filling – The combination of ham, potatoes, and creamy cheese makes this soup a complete meal in a bowl that will keep you satisfied.
- Great way to use leftover ham – If you have leftover ham from dinner or the holidays, this recipe is perfect for turning it into something completely different and delicious.
- Kid-friendly comfort food – The creamy, cheesy base with familiar ingredients makes this a soup that even picky eaters will happily finish.
What Kind of Ham Should I Use?
For this soup, you’ll want to use cooked ham that’s already been prepared, which makes this recipe super convenient. Leftover ham from a holiday dinner works perfectly, or you can grab a ham steak from the deli section and dice it up yourself. If you’re using deli ham, go for a thicker cut so you can get nice, hearty chunks in your soup rather than thin slices that might fall apart. Pre-diced ham from the refrigerated section of your grocery store is also a great time-saver, though it tends to be a bit pricier. Whatever you choose, just make sure it’s fully cooked since it’s only going to simmer in the soup for a short time.
Options for Substitutions
This soup is pretty forgiving when it comes to swapping ingredients around:
- Ham: If you don’t have ham, cooked chicken, turkey, or even bacon work great here. You can also leave the meat out completely for a vegetarian version – just use vegetable stock instead of chicken stock.
- Heavy cream: Want to lighten things up? You can use half-and-half or whole milk instead. Just keep in mind the soup won’t be quite as rich and creamy. If using milk, add it at the end and don’t let it boil.
- Cheddar cheese: While cheddar is classic, you can try Gruyere for a fancier take, or Monterey Jack for a milder flavor. Just avoid pre-shredded cheese if possible – it doesn’t melt as smoothly.
- Potatoes: Red or Yukon gold potatoes both work perfectly. Russets will do in a pinch, but they might break down more and make the soup thicker.
- Chicken stock: Vegetable stock works fine here, or you can use water with a couple of bouillon cubes if that’s what you have on hand.
- Fresh broccoli: Frozen broccoli florets are totally fine – just thaw and drain them first. You can also use cauliflower if you’re not a broccoli fan.
Watch Out for These Mistakes While Cooking
The biggest mistake when making broccoli cheddar soup is adding the cheese while the soup is boiling, which causes it to separate and become grainy instead of smooth and creamy – always reduce the heat to low before stirring in your cheddar.
Overcooking the broccoli is another common error that leads to mushy, gray florets, so add them later in the cooking process and aim for tender-crisp rather than soft.
When making your flour slurry with the water, whisk it thoroughly before adding to the soup to avoid lumps, and pour it in slowly while stirring constantly to create a smooth, thick consistency.
Finally, if your soup seems too thick after adding the flour mixture, don’t hesitate to thin it out with a bit more chicken stock or cream until you reach your preferred consistency.
What to Serve With Broccoli Cheddar Soup?
This hearty soup is pretty filling on its own since it’s loaded with ham, potatoes, and broccoli, but a crusty bread bowl or some warm dinner rolls are perfect for soaking up all that cheesy goodness. I love serving it with a simple side salad dressed with a light vinaigrette to balance out the richness of the cream and cheese. If you want to make it a complete meal, add some buttered cornbread or biscuits on the side – they’re great for dipping and add a nice touch of sweetness that pairs well with the savory soup. For a casual weeknight dinner, just serve it with some crackers or toasted baguette slices and call it a day.
Storage Instructions
Store: This soup keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get better after a day or two, so it’s great for meal prep. Just give it a good stir when you reheat it since the cheese might settle a bit.
Freeze: You can freeze this soup for up to 2 months, though the texture of the potatoes and broccoli might soften a little. Let it cool completely first, then store it in freezer-safe containers or bags, leaving some room at the top for expansion.
Reheat: Warm it up gently on the stove over medium-low heat, stirring often to keep the cream from separating. You can also use the microwave on medium power in short bursts. If it seems too thick after storing, just add a splash of chicken stock or milk to thin it out.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1700-1900
- Protein: 80-90 g
- Fat: 110-120 g
- Carbohydrates: 90-105 g
Ingredients
For the soup:
- 1 cup diced red or Yukon gold potatoes
- 2 cups diced cooked ham
- 1/2 tsp dried basil
- 4 cups chicken stock
- 1 tsp salt
- 1 cup shredded white cheddar cheese
- 1 cup heavy cream (for best flavor)
- 1 cup chopped broccoli (fresh preferred)
- 3 tbsp minced onion
- 2 tbsp butter (I use Kerrygold for this)
- 1/2 tsp ground black pepper
- 1/2 tsp dried thyme
For the thickening (optional):
- 1/2 cup water
- 1/4 cup all-purpose flour (I use King Arthur)
Step 1: Sauté the Onions
- 2 tbsp butter (I use Kerrygold for this)
- 3 tbsp minced onion
Melt the butter in a large saucepan or stock pot over medium heat.
Add the minced onion and cook, stirring occasionally, until the onion is translucent and softened.
Step 2: Cook the Vegetables and Seasonings
- 1 cup diced red or Yukon gold potatoes
- 1 cup chopped broccoli (fresh preferred)
- 1 tsp salt
- 1/2 tsp dried thyme
- 1/2 tsp dried basil
- 1/2 tsp ground black pepper
- 4 cups chicken stock
Add the diced potatoes, chopped broccoli, salt, dried thyme, dried basil, ground black pepper, and chicken stock to the pot with the sautéed onions.
Stir well to combine.
Cover the pot, reduce heat to medium-low, and cook until the potatoes are just tender, about 10 minutes.
Step 3: Add the Ham and Thicken the Soup
- 2 cups diced cooked ham
- 1/4 cup all-purpose flour (I use King Arthur)
- 1/2 cup water
Stir in the diced cooked ham.
In a small bowl, whisk together the all-purpose flour and water until smooth and free of lumps.
Gradually whisk this mixture into the soup.
Bring the soup to a gentle boil and cook for 5 minutes to allow the flour to thicken the broth.
I like to thoroughly whisk the flour and water to avoid any clumps in the soup.
Step 4: Finish with Cream and Cheese
- 1 cup heavy cream (for best flavor)
- 1 cup shredded white cheddar cheese
Reduce the heat to low and stir in the heavy cream and shredded white cheddar cheese.
Simmer, stirring occasionally, until the cheese is fully melted and the soup is creamy and smooth.
Taste and adjust seasoning if needed.
For a richer flavor, I prefer to use heavy cream rather than milk at this stage.
Simple Broccoli Cheddar Soup with Ham
Ingredients
For the soup:
- 1 cup diced red or Yukon gold potatoes
- 2 cups diced cooked ham
- 1/2 tsp dried basil
- 4 cups chicken stock
- 1 tsp salt
- 1 cup shredded white cheddar cheese
- 1 cup heavy cream (for best flavor)
- 1 cup chopped broccoli (fresh preferred)
- 3 tbsp minced onion
- 2 tbsp butter (I use Kerrygold for this)
- 1/2 tsp ground black pepper
- 1/2 tsp dried thyme
For the thickening (optional):
- 1/2 cup water
- 1/4 cup all-purpose flour (I use King Arthur)
Instructions
- Melt the butter in a large saucepan or stock pot over medium heat. Add the minced onion and cook, stirring occasionally, until the onion is translucent and softened.
- Add the diced potatoes, chopped broccoli, salt, dried thyme, dried basil, ground black pepper, and chicken stock to the pot with the sautéed onions. Stir well to combine. Cover the pot, reduce heat to medium-low, and cook until the potatoes are just tender, about 10 minutes.
- Stir in the diced cooked ham. In a small bowl, whisk together the all-purpose flour and water until smooth and free of lumps. Gradually whisk this mixture into the soup. Bring the soup to a gentle boil and cook for 5 minutes to allow the flour to thicken the broth. I like to thoroughly whisk the flour and water to avoid any clumps in the soup.
- Reduce the heat to low and stir in the heavy cream and shredded white cheddar cheese. Simmer, stirring occasionally, until the cheese is fully melted and the soup is creamy and smooth. Taste and adjust seasoning if needed. For a richer flavor, I prefer to use heavy cream rather than milk at this stage.
