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Broccoli potato ham and cheese soup

  • Total Time: 30 minutes
  • Yield: 5 servings 1x


      • 2 tablespoons extra virgin olive oil
      • 1 small yellow onion chopped
      • 1 large carrot, shredded
      • 1 large russet potato, diced into 1/4″ cubes
      • 2 cups broccoli florets
      • 3 cups low sodium chicken or vegetable stock
      • 2 cups reduced fat milk
      • 3 tablespoons all-purpose flour
      • 1 cup freshly shredded sharp cheddar cheese
      • 1.5 cups diced low sodium ham
      • 2 tablespoons chopped fresh chives



In a medium to large stock pot or dutch oven, heat olive oil over medium heat

Add onions and carrots and sauté for 3 minutes

Add potatoes and broccoli florets and sauté for an additional 3 minutes

Add stock, turn up heat to medium high and bring to a simmer or light boil

Simmer for 10 minutes or until the potatoes are slightly soft

In a small bowl or measuring cup, add the flour to the milk and whisk until smooth

Turn the heat to medium and add milk

With a potato masher, smash some of the potatoes down – the soup will start to thicken

Bring the soup back to simmer – as soon as it starts to simmer, turn the heat off and add the cheese and ham

Stir until smooth and add the chives

Allow the soup to rest for 5 minutes to thicken more


This recipe does not include extra salt. If you feel that you need a little salt, start with 1/4 teaspoon at a time.