Low carb and keto friendly, this ham and cheese soup is a tried and true recipe that is so quick and easy to make from scratch.
It’s based on a traditional ham and cheese sandwich we all know and love but with even more cheesy goodness and a classic savory flavor. Perhaps, best of all, all you need is one pot and some kitchen staples. No prepping, chopping or dicing necessary.
If you’re looking for more super easy comfort food recipes, our baked ziti is one you have to check out. You’ll also love our easy chicken and dumplings – the recipe has great shortcuts but it’s not short on flavor.
Ham and Cheese Soup
This recipe comes from an old-fashioned Polish recipe but has been adapted to fit with our American pantry essentials. Most of these ingredients have a long shelf life so if you don’t get around to making it this week, you can easily save it for next week. No stress!
While the traditional recipe would call for some hearty root vegetables like potatoes and cauliflower, I use whatever I have on hand, which is usually frozen vegetables like carrots and broccoli.
Ham and Cheese Soup Ingredients You Will Need
- chicken stock
- package of diced, cooked ham
- California mix frozen veggies
- shredded cheddar cheese
- pinch of salt and pepper
How to Make this Ham and Cheese Soup
Got your ingredients? Got your pot? Okay, you’re all set! Just put in everything except the shredded cheese and cook over medium heat.
Give it a stir from time to time while you’re busy doing all your other amazing mom-tastic stuff! Once it’s warm, add in the cheese one cup at a time, mixing well and giving it enough time to melt and incorporate.
Then, tell everyone to wash their hands, ‘cause it’s dinner time!
How Long to Cook Ham and Cheese Soup
If you can’t stand to spend the entire day in the kitchen tending to a giant soup pot, then this is the recipe for you!
I usually cook this recipe on the stove and let everything cook on low heat for about 20-30 minutes. Then I’m free to continue about my evening while dinner makes itself.
I wouldn’t suggest making this soup in a crockpot or slow cooker since this recipe calls for frozen veggies and they can get overcooked if left for hours on end (yuck!).
What to Serve with Ham and Cheese Soup
I love this recipe on its own! The soup is really thick and rich, which makes it really filling.
On the other hand, there are no carbohydrates like pasta, rice or potatoes (excellent for people looking for a low carb meal that will feed the whole family!) — so my family loves eating this soup with some nice freshly baked dinner rolls. We’ve also paired it with a caesar salad on the side.
Can You Freeze Ham and Cheese Soup?
Unfortunately, ham and cheese soup is one soup recipe I would not recommend freezing. There are a few reasons why.
The first reason is that soups that are dairy based or have lots of dairy in them, tend to not freeze and reheat well. What happens is that the dairy products tend to separate when they are frozen making the reheated version really grainy and not smooth and creamy at all.
Another reason is the number of vegetables in this recipe. When the veggies get reheated they sometimes get overcooked which turns them into stringy, mushy and grainy inedible bits floating in a broth.
If you absolutely must freeze this soup, I’d recommend leaving the veggies slightly undercooked and leaving out the cheese until you reheat it. That way when you do reheat it, you won’t run the risk of overcooking the veggies and your soup won’t separate in the freezer.
If you have any leftovers (highly unlikely), you can cover the soup with plastic wrap and put it in the refrigerator for the next day.
Hope you enjoy this recipe as much as my family and I do!
More Recipes You Will Love
- Meatloaf Recipe
- Easy Lasagna Casserole
- Vegetable Casserole
- Homemade Tomato Soup
- Old Fashioned Chili
- Potato Soup
Ham and Cheese Soup
- 1 package diced cooked ham
- 1 chicken stock
- 1 large heavy cream
- 1 California mix frozen veggie
- frozen corn frozen peas, frozen carrots, frozen green beans - 1 large bag or a couple of the smaller bags
- 4 cups shredded sharp cheddar
- salt and pepper to taste
- Put all ingredients except shredded cheese in a pot over medium heat, stirring occasionally.
- Once warm, add the shredded cheese one cup at a time and mix well so it has time to melt and incorporate.
- Add salt and pepper to taste and serve.