Cheesy Ham and Potato Soup

Comforting and cheese ham and potato soup recipe that makes a quick weeknight dinner ready in 30 minutes. Such a great way to use up holiday leftovers that the whole family will love.

On a rainy day or for cold weather there is nothing more satisfying than a bowl of hearty soup. It sounds much better when you can make it from scratch in no time and with only pantry staples.

A family favorite no-fuss cheesy goodness you can whip up at any time of the day. The best part? It is versatile so while this version is made on the stove top, you can also make it in an instant pot or slow cooker.

Why You’ll Love This Recipe

• Ultimate comfort soup that my family loved during fall and winter.
• Rich, creamy, and cheesy soup with rich flavors. Simply irresistible!
• An amazing way to use any leftover ham or potatoes.
• Perfect to make ahead as it tastes even better the next day.

Ingredients Notes

This simple soup only needs a handful of ingredients. For details on measurements, see the recipe card at the end of the post.

• Russet potatoes. I peel mine.
• Onion. I usually use a medium onion, as I quite like onions. You can use a small onion or bean shallots instead for less pronounced flavor.
• Cooked ham. It is very important to have pre-cooked ham for this recipe.
• Chicken broth. Homemade stock or broth has the most flavors, but it is totally ok to use store-bought chicken stock, bouillon granules, or broth. You can substitute the broth with just water but you will miss out on a ton of flavor!
• For the roux: unsalted butter, all-purpose flour, and whole milk. The cooked mix thickens the soup.
• Shredded cheddar cheese. Either buy pre-shredded cheese or do it yourself. You can also use white cheddar.
• Seasoning: garlic powder (minced garlic is cool too), smoked paprika (optional), salt, and black pepper to taste.
• Green onions, for garnish.

Kitchen Equipment

• Large pot or Dutch oven
• Saucepan

How To Make Cheesy Ham And Potato Soup

1: Cook Potatoes

Combine the diced potatoes, onion, and chicken broth in a large pot. Bring to a boil over high heat and then reduce heat to a simmer, cooking for 10-12 minutes or until potatoes are tender.

2: Prepare The Roux

1. Melt butter in a saucepan over medium heat.
2. Stir in the flour and cook for 1-2 minutes, stirring constantly.
3. Whisk in the milk, cooking until the mixture thickens.
4. Stir the roux into the pot with the potatoes.

3: Add Remaining Ingredients To The Soup

1. Add diced ham, garlic powder, and smoked paprika to the pot. Simmer for 5 minutes.
2. Gradually stir in shredded cheese until completely melted and creamy. You can turn the heat down to medium-low if needed.
3. Before serving, do a test taste to see if there is more salt, seasoning, or cheese needed.
4. Serve warm with a garnish of green onions and added cheese. You can sprinkle some more diced ham on top as well.

Serving Suggestions

• Serve with a simple side salad, dill pickles, corn on the cob, and a 3-ingredient biscuit or one-hour dinner roll.
• Try pairing it with crushed Ritz crackers, homemade crusty bread, or delicious garlic bread.

Storage

Store leftovers of this ham potato cheese soup in an airtight container in the fridge for 3 days. Make sure to let it cool completely before storing it to trap all the moisture in the container.

Reheat a bowl in the microwave or the stovetop on medium-low until everything has heated through.

I don’t recommend freezing ham and potato soup as dairy and potatoes don’t freeze well, the texture will be grainy once they are thawed.

Substitutions & Variations

• Use leftover holiday ham, ham bone, ham steak, or cubed ham for a hearty and delicious soup. You can substitute ham for bacon (or use both). The bacon fat adds sooooo much flavor, that you won’t regret adding it!
• Substitute cheddar cheese with sharp cheddar cheese for a richer flavor. Velveeta can work too but regular cheese is better than processed for this soup. You can also use mild cheddar if that is your preference.
• Add more veggies for extra flavor: bell peppers, chopped fresh herbs like kale or spinach, broccoli florets, fresh or frozen corn, peas, celery, or carrots. As a rule of thumb add them in the last 30-60 minutes of cook time.
• Potatoes. Use Yukon Gold potatoes or Red potatoes for a more delicate skin.
• Extra creamy soup. Add a splash of sour cream, or heavy cream, or use a combination of cream cheese and shredded cheese.
• You can skip the meat at all, or use chicken, Italian sausage, or veggies instead of the ham.
• Saute some of that leftover Christmas ham in some olive oil or bacon grease prior to adding for a little extra crisp on the edges.

Popular Questions

Should I Cook Potatoes Before Adding Them To Soup?

Yes, if you pre-cook potatoes, the soup will come together in no time and all the ingredients will be perfectly cooked as ham, potatoes, and cheese all need different amounts of time to cook properly, with potatoes needing the most time to become soft.

What Is The Best Thickener For Ham And Potato Soup?

Classic roux, cornstarch slurry or potato flakes can help thicken ham and potato soup. You can also use a potato masher to mash potatoes and it will thicken the soup. The cheesy ham and potato soup will also feel thicker the next day.

Does Sour Cream Make Potato Soup Thicker?

Adding heavy cream, cream cheese or sour cream makes potato soup creamy not thick, well, maybe just a bit. Using evaporated milk will definitely make a thinner soup.

If you love this easy soup recipe, you’re going to love these other cozy soups too. Please click each link below to find the easy, printable recipe!

More Great Potato Soup Recipes

Loaded Baked Potato Soup

Slow Cooker Potato Soup

Instant Pot Potato Soup

Idaho Potato Soup

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