The Best Cheesy Ham and Broccoli Soup (Ready in 30 Minutes!)

A rich, creamy soup that turns leftover ham into pure comfort food gold

Quick Highlights:

• Perfect way to use leftover holiday ham
• Ready in just 30 minutes with basic kitchen tools
• Rich, velvety texture without heavy cream
• Makes 4 generous servings

Nothing beats a warm bowl of cheesy ham and broccoli soup on a chilly day. This recipe transforms simple ingredients into a cozy meal that your whole family will love. The combination of salty ham, tender broccoli, and melted cheddar creates pure magic in every spoonful.

Time Needed

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4

Kitchen Equipment

• Large pot or Dutch oven
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Wooden spoon or spatula
• Whisk

Ingredients

For the Base:

• 4 tablespoons butter
• 1 medium onion, diced
• 2 celery stalks, diced
• 3 cups fully-cooked ham, diced
• 4 cups fresh broccoli florets
• 4 cups low-sodium chicken broth
• 2 cups whole milk

For the Cheese Sauce:

• 3 tablespoons all-purpose flour
• 2 cups sharp cheddar cheese, freshly shredded
• 1 cup mild cheddar cheese, freshly shredded
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• Salt to taste

Optional Toppings:

• Extra shredded cheddar
• Cracked black pepper
• Fresh parsley

Step-by-Step Instructions

Preparation Phase (10 minutes)

1. Prepare your ham:

• Place ham on a clean cutting board
• Cut into 1/2-inch thick slices
• Cut each slice into 1/2-inch strips
• Cut strips into 1/2-inch cubes (they should look like small dice)

1. Prepare your broccoli:

• Rinse broccoli head under cool water
• Cut the large stem from the crown
• Break or cut the crown into smaller pieces
• Cut any large florets in half lengthwise
• Each piece should be about the size of a quarter

1. Prepare your onion:

• Cut off both ends of the onion
• Cut onion in half from top to bottom
• Peel off the papery skin
• Place flat side down and cut into thin strips
• Turn and cut across the strips to create small pieces

1. Prepare your celery:

• Rinse celery stalks
• Cut off the white bottom end
• Cut stalks into thin slices (about 1/4 inch thick)

1. Prepare your cheese:

• Remove cheese blocks from refrigerator 15 minutes before shredding
• Use the large holes of your box grater
• Shred cheese while cold but not ice-cold
• Measure after shredding to ensure correct amount
• Set aside at room temperature

Making the Soup Base (10 minutes)

1. Start your base:

• Place large pot on stove
• Set heat to medium
• Add 4 tablespoons butter
• Wait until butter is completely melted (about 1 minute)

1. Cook your vegetables:

• Add diced onion and celery to melted butter
• Stir with wooden spoon to coat with butter
• Cook for 5 minutes, stirring every minute
• Vegetables should become soft and slightly transparent

1. Add ham:

• Add diced ham to pot
• Stir to mix with vegetables
• Cook 2-3 minutes until ham edges start to brown slightly
• You’ll see some brown bits forming on bottom of pot – this is good!

1. Create your thickener:

• Sprinkle flour evenly over everything in pot
• Stir constantly with wooden spoon
• Keep stirring for 1 full minute (use timer if needed)
• Mixture will look pasty and coat the ham and vegetables

1. Add your liquids:

• Hold whisk in one hand
• With other hand, slowly pour in 1 cup of broth while whisking
• Keep whisking until smooth
• Add remaining broth in steady stream while whisking
• Pour in milk while continuing to whisk
• Whisk until no lumps remain

1. Bring to simmer:

• Keep heat at medium
• Stir occasionally
• Watch for small bubbles around edge of pot
• Do not let it boil – reduce heat if large bubbles form

Adding Vegetables and Cheese (10 minutes)

1. Cook broccoli:

• Add prepared broccoli florets to simmering liquid
• Stir gently to submerge all pieces
• Cook 5-7 minutes
• Test piece with fork – should be tender but not mushy
• Broccoli should stay bright green

1. Prepare for cheese:

• Reduce heat to low
• Remove pot from heat if you see any bubbling
• Let soup settle for 30 seconds

1. Add cheese:

• Add cheese one small handful at a time
• Stir each handful until completely melted
• Make sure no cheese sticks to bottom of pot
• Continue until all cheese is incorporated
• Sauce should be smooth and creamy

1. Final seasoning:

• Add 1/2 teaspoon black pepper
• Add 1/4 teaspoon garlic powder
• Stir well to combine
• Taste carefully (it’s hot!)
• Add salt in small pinches if needed
• Stir and taste after each addition

Troubleshooting Tips

• If soup is too thick: Add warm chicken broth or milk, 1/4 cup at a time
• If soup is too thin: Simmer longer to reduce, or make a cornstarch slurry
• If cheese clumps: Remove from heat, add cheese gradually while stirring
• If broccoli is too firm: Cover pot and simmer additional 2-3 minutes

Variations & Substitutions

• Dairy-free: Use plant-based milk and vegan cheese alternatives
• Lower-sodium: Use low-sodium ham and unsalted chicken broth
• Extra vegetables: Add carrots, cauliflower, or potatoes
• Different cheese: Try Gouda, Monterey Jack, or white cheddar

Storage & Reheating

• Refrigerator: Store in airtight container up to 3 days
• Freezer: Not recommended as dairy may separate
• Reheating: Warm slowly over low heat, stirring often
• Add splash of milk when reheating if needed

Safety Notes

• Never boil after adding cheese to prevent curdling
• Use freshly cooked or fully-cooked ham only
• Keep soup hot (above 140°F) for serving
• Cool completely before refrigerating
• Discard if left at room temperature over 2 hours