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Creamy Ham and Wild Rice Soup - A Family Feast

Creamy Ham and Wild Rice Soup

Creamy Ham and Wild Rice Soup combines smoky cooked ham, wild rice, and a variety of vegetables in a creamy, cheesy broth. Make it with ham leftovers or a cooked smoked shoulder.

Yield: 10 servings 1x
Prep: 30 minutesCook: 60 minutesTotal: 1 hour 30 minutes


3 tablespoons extra virgin olive oil

1 pound uncooked wild rice blend (we used this Lundberg brand variety)

2 1/2 cup carrots, diced (about 34 medium carrots)

2 cups yellow onion, diced (about 2 small to medium onions, or one large)

1 cup celery, diced (about 23 stalks)

1 tablespoon fresh garlic, minced

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon dry thyme

2 bay leaves

2 quarts ham or vegetable stock

3 cups half & half cream (or light cream if available)

4 tablespoons butter

4 tablespoons all-purpose flour

4 ounces sharp white cheddar cheese, shredded

4 ounces white American cheese, cubed

34 cups cubed leftover ham (about 11 1/4 pounds)


  1. In a medium soup pot, heat olive oil over medium high heat and add the dry rice and saute for three minutes, stirring often with a wooden spoon.
  2. Add the carrots, onion and celery and cook for three more minutes.
  3. Add garlic, salt, pepper, thyme and bay leaves and cook for two more minutes.
  4. Add stock, bring to a boil, lower heat to lowest heat and cover. Depending on the brand of rice, the time to cook the rice until tender should be about 45 minutes. (We used Lundberg Wild Blend and it took exactly 45 minutes)
  5. While the rice is cooking, heat cream in a small sauce pan, but do not boil. Just get the cream hot and remove from the heat.
  6. In a large Dutch oven or heavy bottomed soup pot, melt butter over medium heat.
  7. Once melted add, flour and stir and cook for three minutes.
  8. Whisk in the hot cream in three batches. The first addition will whisk up thick, the next will thin it down a bit and the last will yield a creamy sauce. Adding it like this in three batches will eliminate lumping.
  9. Stir in cheddar and American cheeses and whisk until the cheese sauce is creamy smooth.
  10. Stir in the cooked ham and remove from the heat.
  11. Once the rice mixture in the first pot is tender, ladle it into the cream and ham pot one ladle at a time, stirring after each addition.
  12. Heat finished soup to serving temperature and serve in bowls.

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This recipe can easily be cut in half for fewer servings. Simply cut each ingredient in half.

© Author: A Family Feast
Cuisine: American Method: simmer