This cheesy ham and potato soup is easy to throw together and will quickly become a favorite family dish with its rich, creamy texture.
What You’ll Love About This Recipe:
This is a delicious soup, made with simple ingredients, that the whole family can enjoy. All you need are hearty potatoes, sharp cheddar cheese, and tasty ham, plus a few other ingredients for the perfect soup to eat on cold winter nights. Serve it with some crusty bread (or better yet, make 30 Minute Dinner Rolls for the perfect meal for a chilly fall day. Try making our Sheet Pan Garlic Breadsticks with this soup recipe, or simply use a store-bought garlic bread recipe as well for an easy side dish.
Key Ingredients
Hearty potatoes will be needed. Use either Yukon gold potatoes or peeled red potatoes for this cheesy ham potato soup. As for the ham, you will need cooked ham. This is the perfect recipe to make after a holiday meal where you have plenty of leftover ham!
Chicken broth and whole milk mixed with a flour roux will create the best creamy base for this cozy meal.
Use a block of sharp cheddar cheese, and shred it. This will give the best results to have the cheese melting perfectly into the soup base.
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Ham And Potato Soup
- In a large stock pot combine potatoes, veggies, ham, and chicken broth
- Bring to a boil, lower heat to medium, and let cook until potatoes are tender.
- Add salt and pepper to taste.
- In a small saucepan, melt butter over medium-low heat.
- Whisk in the flour and continue to stir constantly until the mixture thickens.
- Slowly add the milk to the butter/flour mixture, avoiding getting any lumps. Continue to stir until the mixture thickens once again.
- Add in the cheese to the butter mixture and stir until it’s completely melted.
- Pour the cheese mixture into the stock pot with the vegetables and ham and stir until completely incorporated. It will get thicker as it cools.
Expert Tips
- To thicken the soup, add some more flour or even a little bit of cream cheese or sour cream for a perfectly creamy soup.
- This is a great recipe to use leftover holiday ham for the hearty soup.
- If you want a richer, cheesier soup, swap the whole milk for heavy cream.
- Let the leftover ham and potato soup recipe heat in the slow cooker during the day to develop extra flavor. Just move the soup to the slow cooker after making the butter and flour roux.
- Top the soup with extra cheese and green onions for the final touches.
Storing Tips
Store the room temperature soup in an airtight container and place it in the fridge for up to 5 days. Or, place the leftovers from this great soup into the freezer and use it as an easy freezer meal to heat up in the slow cooker for hot soup to eat on another chilly day.
Explore More Delicious Soup Recipes
Explore our collection of soup recipes made in the stovetop, slow cooker or Instant Pot. For more soup inspiration, check out our full list of soups.
- Beef Lasagna Soup
- Beef Minestrone Soup
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- Cheeseburger Soup
- Creamy Ground Beef and Macaroni Tomato Soup
- Disneyland’s Loaded Potato Soup
- Dump and Go Meatball Soup
- Ham and Bean Soup
- Lasagna Soup
Cheesy Ham and Potato Soup Recipe
Ingredients
- 8 red potatoes, cubed
- ½ onion, diced
- 3 carrots, sliced
- 1 cup frozen peas
- 2 (8 ounce) cooked diced ham
- 2 (14.5 ounce) chicken broth
- salt and pepper, to taste
- 6 Tablespoons butter
- 6 Tablespoons flour
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
Instructions
- In a large stock pot combine potatoes, onion, carrots, peas, ham and chicken broth
- Bring to a boil, lower heat to medium, and let cook until potatoes are soft (about 15-20 minutes).
- Add salt and pepper to taste.
- In a small saucepan, melt butter over medium-low heat.
- Whisk in the flour and continue to stir constantly until the mixture thickens (about 1-2 minutes).
- Slowly add the milk to the butter/flour mixture, stirring the entire time so that you don't get any lumps. Continue to stir until the mixture thickens once again (takes about 3-5 minutes).
- Add in the cheese to the butter/flour/milk mixture and stir until it's completely melted.
- Pour the cheese mixture into the stock pot with the vegetables and ham and stir until completely incorporated. It will get thicker as it cools.
Notes
Nutrition
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