Creamy Ham, Gruyere and White Wine Soup

This Ham and Cheese Soup with White Wine and Gruyere is an easy, delicious way to repurpose leftover ham from Easter or any special meal. Rich and creamy, it’s comforting and sure to get seconds.

Originally published March 23, 2018. Updated with clearer notes and tips.

Ham and cheese soup made with white wine in blue bowls with toast inside and spoons on a side, overhead shot — Ham and Cheese Soup with White Wine and Gruyere

What makes this Ham and Cheese Soup special?

I first tasted a silky cheese soup in Poland and wanted to recreate that smooth texture at home. The trick I found is to combine a good melting cheese like Gruyere with a small amount of spreadable cheese. European-style spreadable cheeses melt very easily and contribute to a glossy, velvety finish. In the U.S., a similar option is the Laughing Cow triangles; if you can find a European spreadable cheese at a specialty store, it will enhance the creaminess. That said, Gruyere alone is excellent and makes a wonderfully cheesy soup if spreadable cheese is unavailable.

Use leftover ham from holiday dinners

Ham often leaves you with leftovers after holiday meals. This soup is a perfect way to transform diced, cooked ham into a comforting new dish. If you want other ideas to use leftover ham, consider classics like stuffed eggs with ham and cheese, a croque-monsieur sandwich, ham and cheese crepes, a rice salad with corn and cucumber, or crepes with egg, ham and cheese. All make great variations when you need to change things up.

Ingredients you’ll need

This version leans toward a French-style cheese soup by adding dry white wine. The wine brings brightness that balances the richness of cream and cheese. I keep the soup fairly thin so it’s easy to enjoy with bread, but you can thicken it if you prefer.

1 yellow onion, medium, chopped
1 1/2 cups cooked ham, cut into small cubes
2 tbsp butter
1/2 cup dry white wine
2 cups chicken broth
1 cup heavy cream
1 1/2 cups Gruyere cheese, shredded
2 triangles spreadable cheese (optional)
1/2 teaspoon fresh grated nutmeg
Salt and black pepper to taste
2 tbsp green onions or chives to garnish

Instructions

In a Dutch oven or heavy pot, melt the butter over medium heat. Add the chopped onion and cook for about 2 minutes, until translucent but not browned.
Add the diced ham and cook for another 2 minutes to warm through and release a bit of flavor.
Pour in the white wine and let it reduce by about half over a minute or two.
Add the chicken broth, cover, and simmer for 15 minutes so the flavors meld.
Stir in one cup of heavy cream and cook for a few more minutes until heated through.
If using spreadable cheese, melt the triangles in a small cup of hot water, stir until smooth, then add to the soup.
Turn off the heat and immediately stir in the shredded Gruyere, grated nutmeg, and a few grinds of black pepper. Stir until the cheese melts and the soup is smooth.
Taste and adjust salt and pepper as needed.
Serve hot topped with sliced green onions or chives and bread or toasted croutons on the side.

Notes and variations

If you can find European-style spreadable triangle cheeses at a specialty store, use them for an even creamier texture. Melt them in hot water before adding to the soup for easier incorporation.
To thicken the soup: whisk 1 tablespoon of all-purpose flour with a little water into a smooth slurry and stir into the hot broth. Simmer a minute until slightly thickened.
To add crunchy croutons, simply cube bread, toss with oil and a little salt, and bake until golden. They make a nice contrast to the silky soup.

Nutrition (per serving)

I consider this one of the best cheese soups I’ve ever made. The combination of Gruyere and a touch of spreadable cheese (if available), plus the brightness from the white wine, gives it great depth and a beautiful, smooth texture. Give it a try and enjoy with fresh bread.

Author: Edyta