Loaded Vegetable & Potato Cheese Soup

This is a classic potato cheese soup loaded up with extras that turn it from a side into a full meal. Diced potatoes provide the starchy base, broccoli and carrots add color and bite, ham contributes salty richness, and sharp cheddar cheese spread melts in for the creamy, tangy finish.

Processed cheese spread is the recipe’s smart shortcut. Unlike block cheddar, which can break and turn grainy in hot liquid, processed cheese spread melts smooth and stays emulsified, giving the soup that diner-style velvety finish. Don’t substitute aged cheddar unless you’re willing to risk the texture.

The flour-and-milk slurry whisked in mid-cook does the thickening. Cold milk plus flour avoids lumps; pouring it in slowly while stirring keeps everything smooth.

Pro Tips

• Cut the potatoes into uniform small cubes so they cook through at the same rate
• Whisk the flour and milk thoroughly before adding to avoid lumps in the finished soup
• Stir constantly while the soup thickens, the bottom can scorch fast
• Use a quality chicken broth (or vegetable broth) since it forms the base flavor
• Garnish with chopped chives, extra ham, or crumbled crackers on top

Variations

• Substitute kielbasa or bacon for the ham for smokier flavor
• Use whole milk or half-and-half for a richer, more luxurious soup
• Add a tablespoon of Dijon mustard or a dash of hot sauce for added depth