There’s something magical about a steaming bowl of cheesy ham & potato soup on a chilly evening. It’s the kind of meal that wraps you in comfort from the first spoonful – creamy, hearty, and packed with flavor. This recipe became a family favorite after one particularly snowy winter when I needed to use up leftover holiday ham. My kids, who usually turn their noses up at anything with vegetables, devoured it without complaint (the melted cheese helped, I’m sure!). What I love most is how simple it is – just a few basic ingredients transform into pure comfort in under an hour. The rich cheddar broth, tender potatoes, and smoky ham come together in perfect harmony every time.

Why You’ll Love This Cheesy Ham & Potato Soup

Trust me, this soup is about to become your new go-to for cozy nights. Here’s why:

• Creamy dreamy texture: That velvety cheese broth hugs every bite of potato and ham – no watery disappointments here!
• Weeknight hero: From chopping to serving in under 40 minutes (yes, I timed it while chasing my toddler).
• Cleans out the fridge: Leftover ham? Wrinkly potatoes? This soup gives them a delicious second life.
• Kid-approved magic: My picky eater actually asks for seconds (and that’s saying something).

The best part? One pot means less cleanup – because who wants to scrub dishes when there’s cheesy goodness to eat?

Ingredients for Cheesy Ham & Potato Soup

Gather these simple ingredients – I promise you probably have most already! Here’s exactly what you’ll need:

• 4 cups diced potatoes (peeled and cut into ½-inch cubes – russets hold up best)
• 1 cup diced ham (leftover holiday ham works wonders, or grab thick-cut deli slices)
• ½ cup diced yellow onion (finely chopped – about 1 small onion)
• ¼ cup butter (salted or unsalted both work)
• ¼ cup all-purpose flour (don’t pack it when measuring!)
• 2 cups milk (whole milk makes it extra creamy)
• 2 cups chicken broth (low-sodium if you’re watching salt)
• 1 cup shredded sharp cheddar (freshly grated melts smoother than bagged)
• ½ teaspoon salt (adjust after tasting since ham adds salt)
• ¼ teaspoon black pepper (freshly cracked is my preference)

See? Nothing fancy – just good, honest ingredients ready to work their magic.

How to Make Cheesy Ham & Potato Soup

Okay, let’s get cooking! This soup comes together in four simple steps – just follow along and you’ll have creamy, cheesy perfection in no time. I’ve made this so often I could do it in my sleep (and sometimes do when the kids wake me up too early!).

Step 1: Sauté the Aromatics

First, melt that butter in a big pot over medium heat – we’re not looking to brown it, just get it nice and bubbly. Toss in your onions and give them a good stir. You’ll know they’re ready when they turn soft and translucent, about 3-4 minutes. That sweet onion smell filling your kitchen? That’s how you know you’re on the right track!

Step 2: Create the Base

Here’s where the magic happens! Sprinkle in your flour and whisk like crazy for a full minute. This makes what we cooks call a roux – it’ll thicken our soup beautifully. Now slowly pour in the milk and broth while whisking constantly. I mean it – don’t stop whisking! This prevents those pesky flour lumps. Keep going until it’s smooth as silk.

Step 3: Simmer to Perfection

Time for the stars of the show: potatoes and ham! Dump them in and crank up the heat until it just starts bubbling. Then dial it back to a gentle simmer. Set your timer for 15 minutes – the potatoes should be fork-tender but not mushy. I always test one to be sure (and maybe sneak a bite of that smoky ham too).

Step 4: Add Cheese & Season

Turn the heat way down low now – we don’t want the cheese to get grainy. Sprinkle in that gorgeous cheddar a handful at a time, stirring until each bit melts completely before adding more. Finally, season with salt and pepper to taste. I always start with less salt since the ham brings its own salty goodness.

Tips for the Best Cheesy Ham & Potato Soup

After making this soup more times than I can count (my family won’t stop requesting it!), I’ve picked up some foolproof tricks:

• Cheese matters: Sharp cheddar packs way more flavor than mild – and always grate it yourself! Pre-shredded cheese has anti-caking agents that make melting tricky.
• Patience with the roux: That full minute of cooking flour in butter removes the raw taste and ensures perfect thickness.
• Texture tweaks: Too thick? Add broth a splash at a time. Too thin? Mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in.
• Ham hack: Brown the ham bits in the pot before adding onions for extra smoky depth (just don’t skip deglazing with the liquids!).

Trust me – these small touches make a huge difference!

Ingredient Substitutions & Variations

This soup is wonderfully flexible – here’s how I tweak it based on what’s in my fridge or dietary needs:

• Meat swaps: No ham? Try diced cooked chicken, crumbled bacon, or even canned tuna (my college budget hack!).
• Cheese choices: Lactose-free cheddar works beautifully, or use smoked gouda for a flavor twist (just melt it slowly).
• Veggie boost: Toss in a handful of frozen peas or corn at the end, or sauté carrots/celery with the onions.
• Potato options: Sweet potatoes add great color (reduce cook time) or use cauliflower for lower carbs.

The key is keeping that creamy, comforting essence – everything else is up for play!

Serving & Storing Cheesy Ham & Potato Soup

Oh, the fun part – dressing up your masterpiece! I love topping ours with extra shredded cheese (because why not?), crispy croutons for crunch, and a sprinkle of fresh parsley for color. My husband adds hot sauce, while the kids beg for goldfish crackers – go wild!

Leftovers? They’ll keep in the fridge for 3 days in a sealed container. Just reheat gently on the stove with a splash of milk to bring back that creamy texture. (Microwaving can make the cheese grainy – learned that the hard way!) Sadly, this one doesn’t freeze well – the dairy tends to separate when thawed.

Nutritional Information

Here’s the scoop on what’s in each comforting bowl (but remember – nutrition varies based on your exact ingredients!):

• Per serving (about 1 cup): 320 calories
• 15g protein • 30g carbs (3g fiber)
• 15g fat (8g saturated) • 800mg sodium

Not too shabby for something this creamy and satisfying! The ham and cheese pack a protein punch while those potatoes keep you full.

Frequently Asked Questions

I get asked these questions all the time – here’s what you need to know:

Can I freeze this soup? I wish! But dairy-based soups don’t freeze well – the cheese separates when thawed, leaving you with a grainy texture. Trust me, I learned this the hard way after stocking my freezer with “future easy meals.” It’s best enjoyed fresh or kept in the fridge for a few days.

Can I use pre-shredded cheese? You can, but freshly grated melts so much smoother! Bagged cheese has anti-caking agents that make it clump. If you’re in a pinch, toss the pre-shredded cheese with a teaspoon of cornstarch to help it blend in better.

How to make it thicker? Easy fix! Mix 1 tablespoon each of butter and flour, cook for a minute, then whisk in a ladle of hot soup. Pour this back into the pot – instant thickness without lumps. My grandma taught me this trick when I accidentally added too much broth.

Share Your Thoughts!

Did this cheesy ham & potato soup become your new comfort food? I’d love to hear how yours turned out – drop a comment below or tag me when you make it! Nothing makes me happier than seeing your cozy soup creations.

47-Minute Cheesy Ham & Potato Soup – Heavenly Comfort in a Bowl

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• Author: Christina R. Jones
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Low Lactose

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Description

A creamy and hearty soup made with potatoes, ham, and cheese.

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Ingredients

Scale 1x2x3x

• 4 cups diced potatoes
• 1 cup diced ham
• 1/2 cup diced onion
• 1/4 cup butter
• 1/4 cup flour
• 2 cups milk
• 2 cups chicken broth
• 1 cup shredded cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

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Instructions

1. Melt butter in a large pot over medium heat.
2. Add onions and cook until soft.
3. Stir in flour and cook for 1 minute.
4. Gradually add milk and chicken broth, stirring constantly.
5. Add potatoes and ham. Bring to a boil.
6. Reduce heat and simmer for 15 minutes or until potatoes are tender.
7. Stir in cheese, salt, and pepper until cheese is melted.
8. Serve hot.

Notes

• Use sharp cheddar for more flavor.
• You can add carrots or celery for extra vegetables.
• Store leftovers in the fridge for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 320
• Sugar: 5g
• Sodium: 800mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 50mg

Keywords: cheesy ham potato soup, creamy soup, easy dinner