So cheesy, creamy and hearty! Loaded with ham, cheese, potatoes and TONS of broccoli! It is the perfect cozy, comforting soup for any time of the year. Adult and kid-friendly!
5 stars (24 ratings)
Ingredients
4tablespoonsunsalted butter, divided
8ouncesfully cooked ham, diced
3clovesgarlic, minced
1sweet onion, diced
¼cupall-purpose flour
1teaspoondried thyme
4cupslow sodium chicken broth
1russet potato, peeled and cubed
16ouncesbroccoli florets, finely chopped
¾cupheavy cream
1 ½cupsshredded extra-sharp cheddar cheese
Kosher salt and freshly ground black pepper, to taste
Instructions
Melt 1 tablespoon butter in a large stockpot or Dutch oven over medium heat. Add ham, and cook, stirring occasionally, until lightly browned, about 3-4 minutes; set aside.
Melt remaining 3 tablespoons butter. Add garlic and onion, and cook, stirring occasionally, until translucent, about 3-4 minutes.
Whisk in flour and thyme until lightly browned, about 1 minute. Stir in chicken broth, scraping any browned bits from the bottom of the pot.
Stir in potato. Bring to a boil; cover, reduce heat and simmer, stirring occasionally, until potato is tender, about 10-15 minutes.
Using a potato masher, mash potatoes until desired consistency is reached. Stir in ham, broccoli and heavy cream. Cover and simmer until broccoli is tender, about 5-6 minutes.
Remove from heat. Gradually stir in cheese until smooth; season with salt and pepper, to taste.