My grandmother, a farm lady, taught us how to make these simple Swedish meatballs, and it has become a family favorite. Excellent mashed potatoes with the meal!
| Prep Time: | 30 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 16 |
Ingredients
- 12 potatoes, peeled and cubed
- 2 large onions, finely chopped
- 2 pounds processed cheese food (eg. Velveeta)
- 1 pound chopped ham
- ground black pepper to taste
- 3 ½ tablespoons all-purpose flour
- 1 cup milk
Instructions
- Place potatoes, onion, and cubed ham in large stockpot. Cover with water. Cook until potatoes are almost tender.
- Remove about one cup of cooked potatoes and mash in a bowl with the back of a fork. Add some of the liquid from the pan (about a tablespoon at a time) along with the flour till you have a thick paste. Add this back to the pot.
- Place cheese (either whole of cubed) in the pot. Let soup simmer until cheese melts and is thick. Add ground black pepper to taste and stir in milk.
Nutrition Facts
| Calories | 321 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 42 mg |
| Dietary Fiber | 4 g |
| Protein | 20 g |
| Saturated Fat | 5 g |
| Sodium | 1294 mg |
| Sugars | 8 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Yum! I used slightly less Velveeta, ham and milk than the recipe called for. I also added a little bit of garlic. Maybe should have done the mooshing/paste part a bit sooner because I would have liked more potato chunks. VERY yummy. For some reason it reminds me of Marie Calenders. ❤️
This is an okay soup that can be made quite tasty with some changes. I cooked the onions and potatoes first in broth and then used an immersion blender, leaving some chunks. Then I added the ham and some garlic powder. After adding all the cheese, I didn’t add the flour and used half the milk; this consistency was good for us. I doubled the ham and also sprinkled in some cayenne pepper. I think this would be too bland for our tastes as written. It is a good starting off recipe though.
Love this!
This is fantastic! Followed the recipe exactly, except forgot to add the milk at the end, but it came out delicious!
So good and easy! I used veggie broth in place of the water and sharp cheddar velvetta. My hubby loves it, as do I, and will be sure to make again!
This is a good basic recipe. I added chicken stock. And I would never add 2 pounds of cheese! I did add some, and after cooked, I added grated cheese on top of the soup. Throw in some chives too. Thanks!
This is my go to soup for three years. Rainy day home made soup. My husband and I love it. I added a few carrots every now and then cause I have them but slice them small.
Followed the recipe and it was delicious!
The best potato/broccoli, cheese soup I ever had. First I cut the ham off of an old ham bone that I had and then made a broth using the ham bone, carrots, celery, onions, and peppercorn covered everything with water and simmered for two hours . Discarded all but the broth. followed the instructions exactly except I added some broccoli too. This made an amazing soup.
Good base recipe, i did add some spices such as celery salt to give it some flavor…i pulled this for the basic start anyway so was very satisfied with it.
One of my favorite recipes on Allrecipes. Thank you Donna!! My only change is to add frozen peas at the end for color and nutrition. Thanks Donna! Everyone loves this one!!
I adjusted the recipe for 4 people since the original was for 16 and that is to much for two people. I will definately make this again. I am thinking some crumbly bacon would be a nice addition . Yum!
Omg this is so good!!! The only things I did differently is when the potatoes, ham and onions were in the pot I added a ham bone to boil with it. I also added low sodium organic chicken stocks long with the water, and 1 stick of butter. This is an AMAZINGLY SIMPLE RECIPE!!! Thank you, it turned out perfect
We really liked this recipe. I did exactly as written, except I used chicken broth instead of the water. It came out very smooth and creamy, with a lot of flavor. I used Honeybaked Ham, and even though I originally considered using the bone to make the broth, I found this plenty flavorful without the added time and fuss.
It turned out great
This is literally the BEST ham, cheese, potato soup I have ever made. So easy. I cut it in half, and it was plenty with leftovers for my family of 7. Who would even have a pot large enough! I filled my dutch oven. It is so good.
I had a small amount of broccoli which I added. Also had 4 oz of cream cheese. I had saved celery leaves for soup and added those. I sautéed the onion in oil and added flour to the cooked onions. Solved the problem of smashing potatoes. It is on the stove simmering. It turned out fabulous.
AWESOME! I took the advice of some reviewers and used what I had on hand. But the start came from this recipe. I diced about two cups of red onions – it was all I had. I cooked two slices of bacon in a large pot, removed it, and added a large chopped onion and two chopped garlic cloves. When that was soft, I added the chopped bacon, a little chopped ham, salt and pepper. I simmered that for about 20 minutes in about 4 cups of chicken broth. Then I added the potatoes and more ham. I followed the directions for making the paste and stirred it in. I didn’t have processed cheese, so I added shredded cheddar, some cheddar slices and a little shredded Monterey Jack. Melted it and added about a half cup of cream. Of my, this is definitely company food!
this turned out great. followed directions almost exactly. the only thing that changed is my fiancé got regular cheese instead of processed cheese because he didn’t see any of the one. also because processed cheese is a bit more creamy then regular cheese I used heavy cream instead of milk and it turned out great. full of flavor. with just some onion powder and 2 cloves of garlic chopped up fine like. will be making this again!
I also used my ham bone and about 1 1/2 lbs of cubed ham. Leftovers from Christmas dinner. I made the stock the night before with water (enough to cover ham bone) small sweet soup onions, carrot greens, pepper and Sazon Goya without Annatto . This I let simmer for about 2 hours. I then added 6 cubed potatoes, cut carrots, and let it simmer for about another 1 1/2 hours. I then removed them and let them cool in fridge. Next day, I boiled 3 large potatoes in the stock, removed the potatoes and all but 10 cups of stock (saving remaining stock for freezing an future use). I mashed the potatoes to make the paste with the flour and two cups of the stock. At this point I turned down to low and added the paste and vegetables from the night before, along with a can of sweet corn, drained. Then comes the 2 lbs of velveeta cubed and the cup of milk. Stir continually on low, so the cheese doesn’t burn on bottom of pot, until cheese is melted and soup is smooth. It turned out fantastic. This may be my new favorite soup.
Definitely will make it again. Great recipe. Only thing I added was some celery. (little Jewel)