Cheesy Ham and Potato Soup is the kind of meal that makes a cold evening feel a little better. It is creamy without being complicated packed with tender potatoes and chunks of savory ham, and finished with plenty of melted cheese. The vegetables add a little sweetness and freshness, while the ham gives the broth a deeper, smoky-salty flavor. Best of all, this is an easy one-pot soup that can turn leftover cooked ham into a proper dinner.
The soup comes together in about 40 minutes, so you do not need to leave it simmering all afternoon. Serve it with crusty bread, crackers, or a simple green salad, and you have a filling meal that works especially well for fall and winter.
What You Can Do Better
The biggest difference between an average potato soup and a really good one is texture. Cut the potatoes into fairly even pieces so they cook at the same rate, but do not boil them until they completely fall apart. A few soft potato pieces will naturally thicken the soup while the remaining pieces keep some bite.
For the cheese, shred it yourself if possible. Pre-shredded cheese is convenient, but freshly shredded cheese usually melts more smoothly. Add the dairy and cheese after lowering the heat so the soup stays creamy rather than becoming grainy.
If you are using leftover holiday ham, taste the soup before adding much salt. Ham and chicken broth can already contain plenty of sodium, so seasoning gradually gives you better control.
Ingredients
- 2 tablespoons butter
- 3/4 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup finely diced yellow onion
- 4 cups russet potatoes, peeled and diced
- 4 cups chicken broth
- 2 cups cooked ham, cut into small cubes
- 1 cup corn, drained if using canned
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1 cup half-and-half
- 1 1/2 cups shredded sharp cheddar cheese
- 2 tablespoons chopped fresh parsley, optional
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How to Make Cheesy Ham and Potato Soup
1. Cook the vegetables
Melt the butter in a large heavy-bottomed pot over medium heat. Add the carrots, celery, and onion. Cook for about 4 to 5 minutes, stirring occasionally, until the vegetables begin to soften. You do not need to brown them heavily; just give them enough time to release their flavor.
2. Add the potatoes, ham, corn, and broth
Add the diced potatoes, cooked ham, and corn to the pot. Pour in the chicken broth and season with black pepper and a small amount of salt. Stir everything together and bring the soup to a gentle boil.
3. Simmer until the potatoes are tender
Reduce the heat to low, cover the pot, and let the soup simmer for about 18 to 22 minutes. Check the potatoes with a fork. They should be tender enough to pierce easily but should still hold their shape.
4. Make it creamy
Reduce the heat to very low and slowly stir in the half-and-half. Let the soup warm through without bringing it back to a hard boil.
5. Add the cheese
Gradually add the shredded cheddar, stirring as you go. Keep stirring until the cheese has completely melted into the soup and the broth looks creamy and smooth. Taste and adjust the salt and pepper if needed.
6. Serve
Ladle the soup into bowls and finish with a little extra shredded cheddar or chopped parsley if you like. Serve immediately with warm bread, biscuits, or crackers.
Recipe at a Glance
| Detail | Information |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Total Time | 40 minutes |
| Servings | 8 |
| Course | Soup |
| Cuisine | American |
| Cooking Method | Stovetop |
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Tips for the Best Cheesy Ham and Potato Soup
- Use russet potatoes: They become tender and release enough starch to give the soup a naturally thicker texture.
- Do not rush the vegetables: A few minutes of cooking the onion, carrot, and celery first gives the soup a better base of flavor.
- Use leftover ham: This recipe is an easy way to use leftover baked or holiday ham. Just cut it into bite-sized pieces.
- Watch the salt: Taste before adding extra salt because both ham and chicken broth can be salty.
- Add cheese over low heat: High heat can make dairy-based soups less smooth. Keep the heat low while adding the cheese.
- Want a thicker soup? Mash a small portion of the cooked potatoes directly in the pot with the back of a spoon. This thickens the soup without adding flour.
Can You Make This Soup Ahead of Time?
Yes. Cheesy Ham and Potato Soup can be made a day ahead and stored in the refrigerator in a covered container. When reheating, use low to medium-low heat and stir often. If the soup becomes too thick in the refrigerator, add a splash of chicken broth or milk while reheating.
Can You Freeze Cheesy Ham and Potato Soup?
This soup is best when eaten fresh or refrigerated for a few days. Because it contains half-and-half and melted cheese, freezing can slightly change the texture after thawing. If you do freeze it, reheat it gently and stir well, adding a little broth or milk if necessary.
What to Serve with Cheesy Ham and Potato Soup
This is a filling soup on its own, but a few simple sides make it feel like a complete dinner. Crusty French bread is an easy choice because it is perfect for dipping into the creamy broth. Garlic toast, homemade biscuits, a simple green salad, or roasted vegetables also work well.
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Nutritional Information
The following values are approximate and will vary depending on the type of ham, cheese, broth, and dairy used.
| Nutrient | Approximate Amount Per Serving |
|---|---|
| Calories | 390 kcal |
| Carbohydrates | 31 g |
| Protein | 23 g |
| Total Fat | 21 g |
| Saturated Fat | 12 g |
| Cholesterol | 75 mg |
| Sodium | 1050 mg |
| Potassium | 780 mg |
| Dietary Fiber | 4 g |
| Sugars | 5 g |
| Calcium | 300 mg |
| Iron | 2 mg |
Also Read: Ham Bone Soup with Beans
Frequently Asked Questions
Can I use a different type of potato?
Yes. Yukon Gold potatoes are a great alternative and have a naturally creamy texture. Red potatoes can also be used, especially if you prefer potatoes that hold their shape well.
Can I use milk instead of half-and-half?
Yes. Regular whole milk can be used, although the soup will be slightly lighter and less creamy. For a richer soup, half-and-half works better.
What cheese works best in this soup?
Sharp cheddar gives the soup a strong cheesy flavor and melts well. You can also combine cheddar with Monterey Jack or Colby Jack for a softer, creamier cheese flavor.
Can I add bacon?
Absolutely. Crispy cooked bacon makes a good topping and adds another smoky flavor. Sprinkle it over individual bowls just before serving so it stays crisp.
How long does Cheesy Ham and Potato Soup last in the refrigerator?
Store leftovers in an airtight container and refrigerate them promptly. The soup is best enjoyed within 3 to 4 days. Reheat gently on the stovetop or in the microwave, stirring before serving.
