New Favorite Hearty Rustic Potato, Ham, Broccoli Cheese Soup
A rich, cozy potato soup with ham, broccoli, and cheese — the perfect hearty weeknight comfort meal made from simple leftovers.
New Favorite Hearty Rustic Potato, Ham, Broccoli Cheese Soup Recipe
Tonight we’re working on a potato soup — and not just any potato soup. This one is a little bit of everything. A clean-out-the-fridge, “chop it, drop it, and be done” kind of weeknight dinner. And honestly? Those are usually the very best ones.
Why You Should Make My Hearty Rustic Potato, Ham, Broccoli Cheese Soup Recipe
- Clean Out The Fridge – This soup has a little bit of everything and really helped use up some ingredients in the fridge.
- Very Forgiving – Out of an ingredient? Replace it and it will still taste great!
- From Scratch – Nothing tops the warm and comforting, homemade soup.
- Large Portions – This recipe feeds a large family easily.
This Hearty Potato, Ham, Broccoli Cheese Soup came together from remnants left over from other meals. A little deli ham. One lonely broccoli crown. The last of a block of cream cheese. Some heavy cream that needed to be used up. It was basically everything but the kitchen sink — and it turned out so good I knew I had to add it to the blog.
What You’ll Need to Make Hearty Rustic Potato, Ham, Broccoli Cheese Soup
With only leftover remnants, you can make this recipe on a whim! This soup is a budget friendly option and super simple to make!
Ingredients You’ll Need
- ½ stick butter
- 1 medium onion, finely chopped
- 1½ cups broccoli, chopped
- 1 cup chopped ham (or a few thick slices deli ham)
- 7–8 small to medium russet potatoes, washed and diced small
- 1 tsp minced garlic
- Salt & pepper, to taste
- 1 tsp dried thyme
- 3 cups water
- 2 tsp chicken bouillon powder (or use chicken stock instead of water)
- ½ cup heavy whipping cream
- 3 oz cream cheese
- 1 cup shredded cheddar cheese
- Asiago cheese, for topping (optional but recommended)
Tools You’ll Need
- Large Pot
- Stove
- Chopping Knife
- Cutting Board
- Spoon
- Measuring Cups and Spoons
- Immersion Blender or Potato Masher
- Cheese Grater
What if I do not have an immersion blender?
An immersion blender makes this soup creamy and thick by blending ingredients together, but a potato masher of any sort would do the trick just fine! For those who prefer potato chunks in their soup, this may be the better option anyhow!
Step By Step Directions to Make Hearty Rustic Potato, Ham, Broccoli Cheese Soup
Prep the Ingredients
Chop and dice all of the ingredients and set aside to save time during the cooking process.
I diced the potatoes small so they’d cook faster. Small cubes mean quicker dinner, and that’s always a win.
Melt and Sauté
In a large pot over medium heat, melt the butter. Add the chopped onion and sauté until soft and fragrant.
Adding the Goods
Stir in the broccoli and chopped ham and cook for a few minutes to lightly sear.
Now, I fully note here: you could wait and add the broccoli at the end so it stays bright and beautiful. But on this weeknight? I just wanted it to cook in and be nice and dare I say… mushy with the potatoes. I know I might lose a few of you there, but trust me — it was delicious.
Add the diced potatoes, garlic, salt, pepper, and thyme. Stir well and let everything sauté for another minute or two.
Pour in the water and chicken bouillon powder (or substitute with chicken stock). Bring to a simmer and cook over medium-high heat until the potatoes are fork-tender.
Blend and Mash
Use an immersion blender to blend the soup slightly, leaving it thick and chunky. You can also simply use a potato masher.
Add the Dairy
Reduce heat to low and stir in the heavy cream, cream cheese, and shredded cheddar cheese. Stir until fully melted and creamy. Taste and adjust seasoning as needed.
Enjoy Supper
Serve warm with a sprinkle of asiago cheese on top for a sharp, savory finish.
This soup definitely hit the spot. It’s hearty, flexible, and forgiving — perfect for using what you have on hand. And I already know I’ll be making it again.
If you’ve got a little ham, a few potatoes, and some odds and ends in the fridge, I hope you’ll give this one a try. Sometimes the best recipes are the ones that weren’t planned at all.
Printable Recipe Here
Hearty Potato, Ham & Broccoli Cheese Soup
Creamy, comforting, and perfect for using what you have on hand!
Ingredients
- ½ stick butter
- 1 medium onion, finely chopped
- 1½ cups broccoli, chopped
- 1 cup chopped ham (or a few thick slices deli ham)
- 7–8 small to medium russet potatoes, washed and diced small
- 1 tsp minced garlic
- Salt & pepper, to taste
- 1 tsp dried thyme
- 3 cups water
- 2 tsp chicken bouillon powder (or use chicken stock instead of water)
- ½ cup heavy whipping cream
- 3 oz cream cheese
- 1 cup shredded cheddar cheese
- Asiago cheese, for topping (optional but recommended)
Instructions
1. In a large pot over medium heat, melt the butter. Add the chopped onion and sauté until soft and fragrant.
2. Stir in the broccoli and chopped ham and cook for a few minutes to lightly sear.
3. Add the diced potatoes, garlic, salt, pepper, and thyme. Stir well and let everything sauté for another minute or two.
4. Pour in the water and chicken bouillon powder (or substitute with chicken stock). Bring to a simmer and cook over medium-high heat until the potatoes are fork-tender.
5. Use an immersion blender to blend the soup slightly, leaving it thick and chunky. You can also simply use a potato masher.
6. Reduce heat to low and stir in the heavy cream, cream cheese, and shredded cheddar cheese. Stir until fully melted and creamy. Taste and adjust seasoning as needed.
7. Serve warm with a sprinkle of asiago cheese on top for a sharp, savory finish.
FAQs
This soup is very versatile! If you are out of an ingredient listed here, substitute it for a like ingredients – I’m sure it will turn out great!
Broccoli – Cauliflower, Ham – Turkey, Asiago – Parmesan, Heavy Cream – Milk
If you have leftovers, this soup will remain fresh in an airtight container in the fridge for up to 5 days. Just monitor your soup if using leftovers as ingredients as the soup may already be a second use for some parts such as ham and broccoli effecting how fresh the meal will last.
