This Cheesy Ham and Potato Soup is simple and DELICIOUS!! With potatoes, ham, cheese, scallions, and yummy spices, this soup is FULL of flavor!
We tend to have leftover ham after holidays like Christmas and Easter, which is perfect for using in this soup! We also use leftovers for ham and bean soup, or cheesy ham chowder.
hearty ham potato soup
It’s no surprise that my family LOVES soup. It’s just something us Lunas have always enjoyed, which means we LOVE trying out and finding new soup recipes that we love.
For the longest time, we’ve been making this Crock pot Cheesy Potato Soup, because it’s easy and ALWAYS a hit!! I wanted to try another Potato Soup recipe, but thought I’d try one that had ham in it, hoping it would be just as good as our old potato soup recipe.
I’m happy to report that this Ham and Potato soup really is delicious!
It takes a little more time than our other Potato soup, but it tastes PHENOMENAL. I feel like this one was a little more cheesy and hearty with the ham chunks, so if you love hearty, warm soups, I suggest trying this one.
For only having a handful of simple ingredients, this ham soup really is sooo flavorful! I don’t think you’ll be disappointed!
How to make Ham Potato Soup
Not only does it have simple ingredients, but the process for making it is just as simple! It only takes about 30 minutes from start to finish. I’m all about having quick soup recipes on hand for weeknight dinners!
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 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 soup until heated through.
SERVE. Add cheese right before serving, and top with scallions. Serve immediately.
Variations and Toppings
CHANGE IT UP:
- Throw in some diced carrots and celery
- We used russet potatoes, but red or gold potatoes will work too
- Use 4 c chicken broth in place of water and bouillon cubes
- Try smoked sausage in place of ham
MORE TOPPINGS TO ADD:
- Sour cream
- Green onions
- Chives
- Bacon
- Cheese
- Salt
- Pepper
Tips and Troubleshooting
How to thicken/thin potato soup?
- Potatoes: If you used russet potatoes, go ahead and smash 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.
- Milk: If you accidently make it too thick, just add a little milk to thin it out.
FAQ
How to store? Store leftover soup in the fridge for up to 4 days. Reheat very gradually over low heat stirring frequently.
How to freeze? FREEZING the soup requires a little bit of planning ahead. Follow the recipe except for adding the cheese Also, keep in mind that due to the potatoes it may unthaw 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 in an airtight freezer safe container for up to 6 months.
Thaw overnight in the fridge. Reheat over low heat. A double boiler works great as does a crockpot or a large non stick skillet. 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 soup recipes, check out:
- Baked Potato Soup
- Parmesan Potato Soup
- Bacon Potato Corn Chowder
- Cheesy Potato Soup
- Chicken and Potato Florentine Soup
Ham and Potato Soup Recipe
Ingredients
- 4 medium potatoes peeled and diced
- 12 oz ham cooked and cubed
- 4 cups chicken broth
- 1/2 tsp garlic salt (with parsley flakes) (with parsley flakes)
- 1/2 tsp pepper
- 5 TB butter
- 5 TB all-purpose flour
- 2 1/2 c milk
- 1 c 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 bouillon cubes, 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 soup until heated through.
- Add cheese right before serving. Top with scallions and extra cheese if desired. Serve immediately.
Video
Recipe adapted from All Recipes.
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!
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.
It says add chicken bouillon cubes in the directions but I don’t see them in the ingredient list. How many? Thanks!
It was changed to 4 cups chicken broth