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Simple Cooking Tips
- Use russet potatoes for a creamy texture that breaks down nicely.
- Don’t overcook the soup; the potatoes should be tender but not mushy.
- Stir frequently to prevent the soup from sticking to the bottom of the pot.
Ingredients 0/12
Why You'll Love Making This
This soup is warm, comforting, and full of simple, hearty flavors. It’s easy to make and uses basic ingredients that come together to create a rich and creamy dish. Perfect for chilly days or when you want something satisfying and homemade.
Step 1
Put the potatoes, water, carrot, onion, chicken base, and salt into a large soup pot over medium heat. Let everything cook together until the potatoes are nice and tender, which usually takes about 20 minutes. Once the potatoes are soft, stir in 1 cup of milk.
Step 2
In a small bowl, mix the sour cream and flour until smooth, then add the remaining cup of milk and stir to combine. Pour this mixture into the soup along with the ham. Turn the heat down to low and let it simmer gently, stirring now and then, until the soup thickens—this can take anywhere from 30 to 45 minutes.
Step 3
Finally, toss in the cheese cubes and parsley, and keep cooking until the cheese melts and the soup is nice and thick, about 10 more minutes. Then it’s ready to serve!
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people cooked this recipe
Best Foods To Serve With This
Serve this soup with warm crusty bread or soft dinner rolls. A sprinkle of fresh chopped chives or crispy bacon bits on top adds a nice touch. Pair it with a simple green salad for a complete meal.
Leftover Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of milk or broth if it becomes too thick. This soup also freezes well—thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use a different type of potato instead of russet?
Yes, Yukon Gold or red potatoes can work, but russets give the best texture for this soup.
What can I substitute for chicken base?
You can use chicken broth or bouillon cubes as an alternative.
Is there a way to make this soup vegetarian?
Omit the ham and use vegetable broth instead of chicken base.
Can I use regular cheese instead of processed cheese food?
Yes, cheddar or American cheese will work, but processed cheese melts more smoothly.
How can I thicken the soup if it’s too thin?
Simmer it longer or add a slurry of flour and cold water to thicken.
Can I prepare this soup ahead of time?
Yes, it tastes great reheated, but you may need to add extra milk to loosen it up.
What is the best way to store leftovers?
Keep the soup in an airtight container in the refrigerator for up to 3 days.
Can I freeze this soup?
Yes, but the texture may change slightly; reheat gently and stir well.
