Serves: 4

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes


½ cup carrot, diced

¼ cup onion, chopped

¼ cup celery, chopped

3 cloves fresh garlic, minced

¼ cup butter, cubed

2 ½ cups potatoes, peeled and diced

2 cups water

1 cup chicken broth

¼ cup all-purpose flour

2 cups of 2% milk

½ teaspoon salt

1 teaspoon black pepper, or more to taste

2 cups cheddar (or pepper jack) cheese, shredded

2 cups fully cooked ham, cubed

1 cup frozen peas


  1. In a large pot, add the diced carrots, chopped onions and celery and the minced garlic with one to two cubes of butter for a quick sauté – roughly 2 to 5 minutes.
  2. Add in the potatoes, water and chicken broth. Bring to a boil. Reduce the heat and cover, allowing the mixture to simmer until it is tender – roughly 15 minutes.
  3. Meanwhile, melt the remaining butter in another pan. Stir in the flour until smooth. Gradually add in the milk followed by the salt and pepper. Bring the mixture to a boil and heat until it has thickened – roughly 2 minutes.
  4. Add in the cheese and stir until it has melted.
  5. Add this mixture to the potato pot. Then, toss in the cubed ham and peas.
  6. Warm the soup until you are ready to serve.
  7. Enjoy!

Nutrition Information

Estimated Amount Per Serving:

Calories: 385

Total Fat: 18.7g

Sodium: 1149mg

Total Carbohydrates: 37.6g

Total Sugars: 10.7g

Protein: 18.2g

Recipe adapted from