Cheesy Ham and Potato Soup

This cheesy ham and potato soup is a cozy meal perfect for chilly evenings when you want something warm, filling, and easy to make. It hits all the comfort food notes with tender potatoes, savory ham, and melty cheddar all simmered in a creamy broth.

I tossed this together one evening with leftover ham from the weekend and it quickly became a go-to whenever I crave something hearty but uncomplicated.

Ingredients

• Four cups diced potatoes: starchy potatoes like Russets work great to create a thick, creamy texture
• One and a half cups diced cooked ham: leftover ham or quality deli ham adds smoky richness
• One cup shredded cheddar cheese: sharp cheddar brings brightness and gooey meltiness; fresh shredded cheese melts best
• Half a cup chopped onion: provides a savory foundation; yellow onions are ideal for sweetness
• Two cloves garlic minced: fresh garlic adds aromatic depth; avoid pre-minced jars for better flavor
• Four cups chicken broth: homemade broth gives the best flavor but quality store-bought works well too
• One cup milk: whole milk helps keep the soup creamy without heaviness
• Two tablespoons butter: for sautéing and richness
• Two tablespoons all-purpose flour: to thicken the soup with a silky roux
• Salt and black pepper to taste: season thoughtfully to balance flavors

Instructions

Build The Flavor Base:

Melt butter over medium heat in a large pot. Add chopped onion and minced garlic and sauté gently until the onions are translucent and softened about three minutes. This step builds a savory base and softens the garlic so it is mellow.

Make The Roux:

Sprinkle the flour over the softened onions and garlic stirring constantly for one minute. This cooks out the raw flour taste and creates a thickening agent that will give the soup body.

Add The Broth and Potatoes:

Slowly whisk in the chicken broth to avoid lumps and bring the mixture to a boil. Add the diced potatoes and simmer until they are tender about 15 to 20 minutes depending on potato size. Tender potatoes create a comforting texture and start to release starch which helps thicken the soup.

Incorporate Ham and Milk:

Stir in the diced cooked ham followed by the milk. Lower the heat and let the soup simmer for 10 minutes to meld the flavors and heat everything through without curdling the milk.

Melt In The Cheese and Season:

Add the shredded cheddar cheese gradually, stirring until it has fully melted and the soup is smooth and creamy. Taste and season generously with salt and black pepper to your liking.

Serve and Garnish:

Serve hot with optional extras like extra cheese or chopped green onions for freshness and color.

Cheddar cheese is my favorite part because it brings this subtle sharpness and creaminess that transforms a simple soup into something rich and special. I remember making this for a family gathering and everyone went back for seconds which quickly made it a household classic.

Storage Tips

This soup stores well in the refrigerator for up to three days. Let it cool completely before transferring to an airtight container. Reheat gently on the stove adding a splash of milk or broth if it thickens too much. Avoid microwaving at high heat to prevent curdling.

Ingredient Swaps

Swap potatoes for sweet potatoes for a different sweetness and color. Use turkey or chicken in place of ham if you prefer a leaner protein. Try gouda or Monterey Jack cheese for a milder, creamier alternative. Vegetable broth can replace chicken broth for a vegetarian version if you leave out the ham.

Serving Ideas

Serve with crusty bread or warm dinner rolls to soak up the creamy broth. Top with crispy bacon or a sprinkle of paprika for extra flavor and crunch. A simple green salad helps balance the richness of the soup.

This cheesy ham and potato soup delivers warmth and richness with minimal effort, making it a perfect cozy meal for any night.

Frequently Asked Recipe Questions

→ What type of cheese works best for this soup?

Sharp cheddar cheese melts smoothly and adds a rich, creamy flavor that complements the ham and potatoes well.

→ Can I use a different type of meat instead of ham?

Yes, diced cooked bacon or smoked turkey can provide a similar savory depth and enhance the soup’s flavor.

→ How can I thicken the soup if needed?

The flour roux at the beginning helps thicken the broth, but you can simmer the soup longer or mash some potatoes in the pot for extra thickness.

→ Is it necessary to sauté onions and garlic first?

Sautéing onions and garlic softens them and releases their aromas, creating a flavorful base that enhances the overall depth of the soup.

→ Can I replace milk with another liquid?

Milk adds creaminess, but you can use cream or a milk alternative like oat milk for a similar texture and richness.