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We have made ham and potato soup for years!!
It’s so easy and ALWAYS a hit!! It’s on the table in only 30 minutes (especially when using leftover ham) making it perfect for any night of the week. And who doesn’t love a hearty soup? Especially during our favorite season – soup season!
This cheesy soup will be a go-to for using up leftovers, but I guarantee you’ll love it so much you won’t want to wait! Just grab a package of diced ham so you can have this favorite on rotation all fall long!!
Why we think you’ll love it:
- Simple. This soup has simple ingredients and easy steps!
- Ready in no time. It only takes about 30 minutes from start to finish. We love quick soup recipes for a weeknight main dish!
- Tasty. This chunky flavorful soup is a hearty family favorite.
Ham and Potato Soup Ingredients and Substitutions
- 4 medium potatoes – We used Russet potatoes, but red or Yukon gold potatoes will work too.
- 12 ounces ham – Use Crockpot Ham, leftover holiday Honey Glazed Ham, a package of cooked diced ham, or try smoked sausage.
- 4 cups chicken broth – or chicken stock
- ½ teaspoon garlic salt (with parsley flakes)
- ½ teaspoon black pepper
- 5 tablespoons unsalted butter
- 5 tablespoons all-purpose flour– used to Make a Roux
- 2½ cups milk – heavy cream or half and half work as well
- 1 cup cheddar cheese
- scallions for garnish – add sour cream, green onions, chives, Bacon in the Oven, or more cheese
How to Make Ham and Potato Soup
- COOK. Combine 4 medium diced potatoes, 12 ounces cubed ham, and 4 cups chicken broth in a large pot and bring to a boil. Cook on medium heat for 10-15 minutes (or until potatoes are tender). Add ½ teaspoon garlic salt, and ½ teaspoon black pepper then mix.
- THICKEN. In another saucepan, melt 5 tablespoons butter on medium heat. Whisk in 5 tablespoons flour and stir constantly for about 1 minute. Slowly add 2½ cups milk and continue whisking until sauce thickens (about 3-4 minutes). Add the thickened milk mixture to your pot and cook the soup until heated.
- SERVE. Add 1 cup cheddar cheese right before serving, and top with scallions. Serve immediately.
Ham and Potato Soup
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Add carrots, celery, or broccoli. Chop them and saute them in a pan with olive oil until slightly soft, but still have a crunch.
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 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!