Soups & Stewschefjeanpierre5.0
Ham and Cheese Soup Recipe
Imagine transforming the world's beloved ham and cheese sandwich into a comforting bowl of soup—that's exactly what this Ham and Cheese Soup achieves! Echoing this classic sandwich's familiar and cherished flavors, this soup offers a creamy, cheesy delight with every spoonful. This dish is perfect for those who adore the classic Ham and Cheese duo but crave the warmth of a hearty soup on cold days. It brings the best of both worlds to your table.
👥 6 Servings👤 Chef Jean-Pierre📖 chefjeanpierre
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- dutch oven
- oven
- whisk
- baking sheet
- bowl
📝 Preparation Steps
1
1) Sauté the Onions
large onions (diced)1.5
2
In a large, heavy-bottomed pot or Dutch oven, melt the 4 tablespoons of butter over medium heat.
butter ( 1 Stick)4 oz
3
Add the diced 1½ onions and sauté until the onions become translucent (about 5–⏱️ 7 minutes). You do not need to caramelize them fully; just let them soften and release some of their natural sweetness.
large onions (diced)1.5
4
2) Make a Roux with Flour
5
Reduce the heat slightly.
6
Sprinkle in the 3 ounces of flour and stir continuously to form a roux with the butter and onions. Cook for about ⏱️ 1 minute, being careful not to let the roux brown too much.
butter ( 1 Stick)4 ozlarge onions (diced)1.5
7
3) Add Milk and Aromatics
8
Slowly pour in 2 cups of the whole milk, stirring well to break up any lumps.
whole milk3 cups
9
Add the 2 tablespoons chopped garlic, 2 tablespoons fresh thyme, 2 teaspoons ground cumin, and ½ teaspoon cayenne pepper (if using). Stir to combine.
garlic (chopped)2 tbspfresh thyme (or 1 tbsp / 14.3 grams dried thyme)2 tbspground cumin2 tsp
10
4) Add Vegetables and Stock
11
Add the diced 2 potatoes, 3 diced celery stalks, and 4–5 sliced carrots.
large potatoes2
12
Pour in the 8 cups of chicken stock (start with 8 cups; you can add more later if needed).
chicken stock (preferably low-sodium or homemade)8 cupschicken stock (as needed if soup becomes too thick)
13
Bring the mixture to a gentle simmer, stirring occasionally so nothing sticks to the bottom.
14
5) Simmer Until Vegetables Are Tender
15
Let the soup simmer for about 30–⏱️ 45 minutes, or until the vegetables are fork-tender.
16
Check the soup’s consistency: if it’s too thick, add a little more stock; if it’s too thin, you can thicken it later (see Step 7)
17
6) Add Extra Milk, Cream, Ham, and Cheeses
Shredded cheese (Your choice (Parmesan, cheddar, or mozzarella all work well))
18
Stir in the additional 1 cup of milk (for a total of 3 cups of milk).
19
Pour in the 1 cup of heavy cream for extra richness (you can omit if you prefer a lighter soup).
heavy cream1 cup
20
Add the ¼ pound diced ham, 5 ounces grated cheddar, and 1½–2 ounces Gruyère.
21
Stir gently to help the cheeses melt into the soup. Continue simmering for a few more minutes.
Shredded cheese (Your choice (Parmesan, cheddar, or mozzarella all work well))
22
7) Adjust Thickness (If Needed)
23
If the soup seems too thin, mix a slurry of 1–2 tablespoons cornstarch with a little water (consistency of heavy cream) and slowly whisk it into the simmering soup. Let it return to a simmer to see the final thickness.
heavy cream1 cup
24
If the soup seems too thick, stir in a bit more chicken stock or milk to loosen it up.
chicken stock (preferably low-sodium or homemade)8 cupschicken stock (as needed if soup becomes too thick)
25
8) (Optional) Add Cooked Barley or Pasta
Barley
26
If you’d like extra texture, stir in some cooked barley or small pasta near the end. Warm through for another minute or two.
Barley
27
9) Season and Taste
28
Taste the soup and season with salt and freshly ground black pepper. If your chicken stock or ham is salty, be cautious about adding too much extra salt.
chicken stock (preferably low-sodium or homemade)8 cupschicken stock (as needed if soup becomes too thick)
29
1) Slice the Bread
30
Take a baguette (or your favorite bread) and cut it into thin slices.
Baguette (or similar bread, sliced thin)
31
Top with Cheese
Cheddar cheese ( grated (about 1¼ cups, loosely packed))5 ozto 2 oz Gruyere cheese (grated (optional; or use more cheddar))1.5Shredded cheese (Your choice (Parmesan, cheddar, or mozzarella all work well))
32
Arrange slices on a baking sheet and sprinkle with your choice of shredded cheese (e.g., Parmesan, cheddar, mozzarella, Gruyère).
Cheddar cheese ( grated (about 1¼ cups, loosely packed))5 ozto 2 oz Gruyere cheese (grated (optional; or use more cheddar))1.5Shredded cheese (Your choice (Parmesan, cheddar, or mozzarella all work well))
33
Broil or Bake
34
Place under the broiler for about ⏱️ 1 minute, or bake at 400°F (200°C) until the cheese is bubbly and lightly golden.
Cheddar cheese ( grated (about 1¼ cups, loosely packed))5 ozto 2 oz Gruyere cheese (grated (optional; or use more cheddar))1.5Shredded cheese (Your choice (Parmesan, cheddar, or mozzarella all work well))
35
Be sure to keep an eye on them so they don’t burn!
36
Ladle the Soup
37
Ladle your ham and cheese soup into bowls.
Cheddar cheese ( grated (about 1¼ cups, loosely packed))5 ozto 2 oz Gruyere cheese (grated (optional; or use more cheddar))1.5Shredded cheese (Your choice (Parmesan, cheddar, or mozzarella all work well))
38
If you added barley or pasta, make sure each serving gets plenty of those hearty bits.
Barley
39
Garnish
40
Place cheese crostini on top or around the edge of the bowl.
Cheddar cheese ( grated (about 1¼ cups, loosely packed))5 ozto 2 oz Gruyere cheese (grated (optional; or use more cheddar))1.5Shredded cheese (Your choice (Parmesan, cheddar, or mozzarella all work well))
41
If you like, sprinkle a pinch or two of fresh thyme or chopped parsley on top for color.
fresh thyme (or 1 tbsp / 14.3 grams dried thyme)2 tbsp
Nutrition Facts
calories
912.35 kcal
fat Content
57.87 g
serving Size
1 serving
fiber Content
5.68 g
sugar Content
17.04 g
sodium Content
1569.38 mg
protein Content
38.52 g
trans Fat Content
0.62 g
cholesterol Content
176.27 mg
carbohydrate Content
60.87 g
saturated Fat Content
31.52 g
unsaturated Fat Content
21.02 g
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