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Potatoes and vegetables simmer in broth while a separate milk sauce supplies the cheese base. Combine them over gentle heat and stir in cooked ham at the end. This is a large batch, so choose a pot with room for the full quart of milk and pound of cheddar.
Split the trimmed leek and rinse between its layers before slicing. Soil often hides inside even when the outside looks clean. Keep pieces similar in size to the diced onion.
Ingredient amounts and preparation
- Set out: 3 cups chicken broth
- Set out: 4 medium potatoes, cubed; 1 cup celery, chopped
- Set out: 1 cup carrots, sliced
- Set out: 1/2 cup onions, diced; 1 leek, green top removed, washed thoroughly, and sliced
- Set out: 2 tsp sea salt or kosher salt; 1/2 tsp pepper
- Set out: 2 cups cooked cubed ham
- Set out: 1/2 cup unsalted butter; 1/2 cup gluten-free flour or regular all-purpose flour
- Set out: 1 qt whole milk (or half-and-half/cream); 1 lb sharp cheddar cheese, shredded (any variety or mix of cheeses can be used)
Cooking sequence and doneness
- Stage 1
- Clean the leek thoroughly and prepare the other vegetables in even pieces. Put broth, potatoes, celery, carrots, onion and leek in a large pot. Add pepper and only part of the salt initially.
- Stage 2
- Simmer until the potatoes and carrots are tender. In a separate saucepan melt butter over moderate heat. Whisk in flour and cook briefly while stirring.
- Stage 3
- Add whole milk gradually, whisking each addition smooth. Continue stirring until lightly thickened, then lower the heat. Add shredded cheddar in small portions without boiling.
- Stage 4
- Stir the cheese sauce into the vegetable pot. Add cooked cubed ham and heat gently, stirring, until the soup and ham reach 165°F. Taste before adding reserved salt and serve.
Use the listed quart of whole milk for the main method. The original cream alternative would make a substantially richer soup. Add milk gradually to the flour-and-butter mixture so lumps do not become trapped. All-purpose wheat flour is the main option. For the gluten-free alternative, choose a product whose label supports sauce thickening and follow its instructions; different blends can thicken differently. Check broth and ham labels too.
When is cheddar added?
Reduce heat before stirring finely shredded cheddar into the smooth milk sauce in small handfuls. Do not boil the finished cheese soup. A hard boil can separate the sauce without improving the vegetable texture.
How much salt is necessary?
Broth, ham and a pound of cheese all supply salt. Reserve some of the listed salt until the finished soup can be tasted safely. Reheat the cooked ham in the soup to 165°F. Refrigerate perishable leftovers promptly in shallow containers at 40°F or below; do not wait for a large hot batch to cool completely on the counter. University of Illinois Extension’s leftover guidance gives a three-to-four-day refrigerated window and 165°F for reheating foods served hot. Keep cold salads and toppings chilled, and follow shorter product-label limits where applicable.
Related recipe choices
For another complete recipe, see Beer Cheese Soup with a Vegetable Roux Base or Tuscan-Style White Bean Soup with Bacon, Potato and Kale. Each has its own ingredient quantities and cooking sequence; keep those measurements separate when choosing a meal. USDA’s temperature guidance specifies 165°F when reheating leftovers. Thermometer placement guidance explains checking the thick center rather than relying on surface color.
Common Questions About This Recipe
- How is the leek cleaned?
Split the trimmed leek and rinse between its layers before slicing. Soil often hides inside even when the outside looks clean.
- Which dairy amount is used?
Use the listed quart of whole milk for the main method. The original cream alternative would make a substantially richer soup.
- Does any gluten-free flour work?
All-purpose wheat flour is the main option. For the gluten-free alternative, choose a product whose label supports sauce thickening and follow its instructions; different blends can thicken differently.
- When is cheddar added?
Reduce heat before stirring finely shredded cheddar into the smooth milk sauce in small handfuls. Do not boil the finished cheese soup.
- How much salt is necessary?
Broth, ham and a pound of cheese all supply salt. Reserve some of the listed salt until the finished soup can be tasted safely.
- Has this recipe been kitchen-tested?
No. This is a research-based editorial revision.