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This cheesy ham and potato soup is simple and delicious. The best part is it’s quick and easy, on the table in only 30 minutes!!
Ham is a classic leftover after holidays like Christmas and Easter, which is perfect for using in this soup! We also use leftovers for Ham and Bean Soup, or Potato Corn Chowder.
A family Favorite
It’s no surprise that my family LOVES soup. Who doesn’t?!
For the longest time, we’ve been making this Cheesy Potato Soup, because it’s easy and ALWAYS a hit!! It was only natural we tried one with ham and we are so glad we did. This recipe is delicious and officially on our easy soups rotation!
Why we love it:
- Simple. Not only does it have simple ingredients, but the process of making it is just as easy!
- Quick. It only takes about 30 minutes from start to finish. I’m all about having quick soup recipes on hand for weeknight dinners!
- Tasty. With chunks of ham and potatoes, the flavor and taste is delicious, hearty and a family favorite.
Ingredients
- potatoes – We used Russet potatoes, but red or Yukon gold potatoes will work too.
- ham – Cook up a fresh Ham, use leftover holiday ham or a package of cooked diced ham.
- chicken broth – or chicken stock
- garlic salt (with parsley flakes)
- black pepper
- unsalted butter
- all-purpose flour
- milk – heavy cream or half and half work as well
- cheddar cheese
- scallions for garnish
How to make Ham Potato Soup
- COOK. Combine potatoes, ham, and water in a large pot and bring to a boil. Cook on medium heat for 10-15 minutes (or until potatoes are tender). Add chicken bouillon cubes, salt, and pepper then mix.
- THICKEN. In another saucepan, melt butter on medium heat. Whisk in flour and stir constantly for about 1 minute. Slowly add milk and continue whisking until sauce thickens (about 3-4 minutes). Add the milk mixture to your pot and cook the soup until heated through.
- SERVE. Add cheese right before serving, and top with scallions. Serve immediately.
Recipe Tips
- Variations. Throw in other favorite vegetables like carrots, celery or broccoli. You can also try smoked sausage in place of ham.
- Topping suggestions. Try sour cream, green onions, chives, Bacon, cheese, salt, and pepper.
- Thicken potato soup.
- potatoes. If you used russet potatoes, mash a few of the cooked cubes and stir.
- flour. In a separate bowl mix one tablespoon of flour with 1 cup of liquid from the soup. Once smooth pour the liquid back into the soup.
- cornstarch. In a separate bowl mix 1 tablespoon cornstarch with 1 tablespoon of water. Then pour into soup.
Storing Info
- STORE leftover soup in the fridge for up to 4 days. Reheat very gradually over low heat stirring frequently.
- FREEZE. Follow the recipe except for adding the cheese. Due to the potatoes, it may thaw with a grainier texture than the original soup. To help remedy this, undercook the potatoes before freezing.
- To freeze, allow the soup to cool and store it in an airtight freezer-safe container for up to 6 months.
- To reheat. Thaw overnight in the fridge. Reheat over low heat or reheat larger portions in a crockpot. Stir constantly to make sure the milk doesn’t separate from the soup. You can also add a little more fresh milk. Once heated, and well combined, add the cheese and enjoy!
For More Potato Soups:
Ham and Potato Soup
Try this creamy, comforting ham and potato soup for a quick and easy soup that's on the table in only 30 minutes!
Ingredients
- 4 medium potatoes, peeled and diced
- 12 ounces ham, cooked and cubed
- 4 cups chicken broth
- ½ teaspoon garlic salt (with parsley flakes)
- ½ teaspoon pepper
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 2½ cups milk
- 1 cup cheddar cheese
- scallions, for garnish
Instructions
- Combine potatoes, ham, and broth in a large pot.
- Bring to a boil, then cook on medium heat for 10-15 minutes (or when potatoes are tender).
- Add chicken broth, salt and pepper. Mix.
- In another pan, melt butter on medium heat. Whisk in flour and stir constantly for about 1 minute. Slowly add milk and continue whisking until sauce thickens (about 3-4 minutes).
- Add the milk mixture to your pot and cook the soup until heated.
- Add cheese right before serving. Top with scallions and extra cheese if desired. Serve immediately.
Video
Notes
To make a freezer meal. Follow the recipe making sure to undercook the potatoes a bit, and do not add the shredded cheese. Allow the soup to cool before storing it in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge before reheating slowly over low heat. Add cheese before serving.
Store. Leftover soup can be divided into individual serving containers and stored in the fridge for 3-4 days or freezer for up to 3 months.
Nutrition
Calories: 470kcal, Carbohydrates: 28g, Protein: 24g, Fat: 29g, Saturated Fat: 15g, Cholesterol: 90mg, Sodium: 1453mg, Potassium: 907mg, Fiber: 3g, Sugar: 5g, Vitamin A: 650IU, Vitamin C: 16.2mg, Calcium: 308mg, Iron: 5.6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe adapted from All Recipes.
This was sooooo good!!! I can’t this enough, it tasted like what I’d order at a restaurant! Thank you for the recipe!
It was changed to 4 cups chicken broth
It says add chicken bouillon cubes in the directions but I don’t see them in the ingredient list. How many? Thanks!
I used the basic recipe with a few changes. 1tsp celery seed. Did not use any salt. As ham has salt in it. 4 Oz velveeta cheese. Used flour with my onions and ham and I put more flour in the milk to make the soup thicker. That is all the changes. I also chopped my carrots. My husband otherwise won’t eat them. Excellent soup.
The best recipe ever! Hubby and I each had two delicious bowls before we couldn’t eat any more due to filled bellies. We used leftover Easter Ham and used the ham bone broth instead of chicken.
Such a great way to use that leftover ham. Thanks for sharing and I’m so glad you enjoyed the soup!