This Ham and Potato Soup is one of those comforting dinners that comes together with simple ingredients but tastes like it simmered all day. Tender potatoes, savory ham, and a creamy cheese-filled broth make this soup a family favorite that’s perfect for chilly nights.
What we love most about this recipe is how hearty and filling it is while still being incredibly simple to make. This is a great recipe for using leftover ham after the holidays, but it’s easy enough to make any night of the year.
For more soup favs, be sure to check out our: Potato Soup, Broccoli Cheese Soup, Chicken Noodle Soup, and Corn Chowder.
Why you’ll love it + Why it works:
- Great Use for Leftovers: This recipe transforms leftover ham into a hearty meal the whole family will enjoy.
- Easy Weeknight Dinner: Simple ingredients and straightforward steps make this soup perfect for busy evenings.
- Tender Potatoes: Simmering the potatoes in broth gives them plenty of flavor while keeping them perfectly tender.
- Homemade Cream Base: The butter, flour, and milk create a smooth, rich soup without any canned ingredients.
Ham and Potato Soup Ingredients
- Potatoes (4 medium, peeled and diced): Creates the hearty base of the soup and become soft and tender as they cook. Russet or Yukon Gold potatoes both work well.
- Ham (12 ounces, cooked and cubed): Adds savory flavor and protein. This is a great way to use leftover holiday ham. Use Crockpot Ham, leftover holiday Honey Glazed Ham, a package of cooked diced ham, or try smoked sausage.
- Chicken Broth (3 cups): Provides the main cooking liquid and adds rich flavor throughout the soup.
- Garlic Salt with Parsley Flakes (½ teaspoon): Seasons the soup and adds a mild garlic flavor that complements the ham and potatoes.
- Pepper (½ teaspoon): Adds a little warmth and balances the creamy richness.
- Butter (5 tablespoons): Forms the base of the roux and contributes rich flavor.
- All-Purpose Flour (5 tablespoons): Thickens the soup and creates the creamy texture. See how to Make a Roux.
- Milk (2½ cups): Creates a smooth, creamy broth without making the soup overly heavy. Whole milk provides the richest flavor, but 2% milk works too.
- Cheddar Cheese (1 cup): Adds cheesy flavor and richness. Sharp cheddar gives the soup extra flavor, but mild cheddar works well too.
- Scallions (for garnish): Adds fresh flavor and a pop of color right before serving. For a little extra, add sour cream, green onions, chives, Bacon in the Oven, or more cheese.
How to Make Ham and Potato Soup
COMBINE. 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.
ROUX. 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.
SERVE. Add cheese right before serving. Top with scallions, fresh cracked pepper, and extra cheese. Serve this ham and potato and cheese soup immediately.
Kristyn’s Recipe Tips
- Dice the potatoes into similar-sized pieces so they cook evenly.
- Use freshly shredded cheddar cheese for the smoothest melt and best flavor.
- Whisk constantly while adding the milk to prevent lumps in the cream sauce.
- Avoid boiling the soup after adding the cheese to keep the texture smooth and creamy.
- Add carrots, celery, or broccoli. Chop them and sauté them in a pan with olive oil until slightly soft, but still have a crunch.
Ham and Potato Soup Recipe
Video
Ingredients
- 4 medium potatoes, peeled and diced
- 12 ounces ham, cooked and cubed
- 3 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.
Notes
- Dice the potatoes into similar-sized pieces so they cook evenly.
- Use freshly shredded cheddar cheese for the smoothest melt and best flavor.
- Whisk constantly while adding the milk to prevent lumps in the cream sauce.
- Avoid boiling the soup after adding the cheese to keep the texture smooth and creamy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Follow the recipe but 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 in the fridge for up to 4 days or in the freezer for up to 3 months. Reheat very gradually over low heat, stirring frequently.
Complete The Meal
Side Dishes
Sweet Cornbread
40 mins
Garlic Bread Recipe
20 mins
Roasted Brussels Sprouts
40 mins
Wedge Salad
4 hrs 15 mins
Desserts
Apple Pie Recipe
3 hrs 45 mins
Moist Sour Cream Chocolate Cake
1 hr 5 mins
Jello Cheesecake
6 hrs 30 mins
Easy Bread Pudding Recipe
1 hr 10 mins
Potato Soups
Baked Potato Soup
40 mins
Potato Bacon Soup
40 mins
Cheesy Potato Soup
3 hrs 5 mins
Broccoli Cheddar Potato Soup
45 mins
Collections
This recipe was originally published September 2015.
Recipe adapted from All Recipes.
Thanks for a delicious recipe
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!