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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 Recipe
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!!
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
- 2 ½ cups milk
- 1 cups 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 through.
- Add cheese right before serving. Top with scallions and extra cheese if desired. Serve immediately.
Video
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.
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Recipe adapted from All Recipes.
So you do not drain off the water used to boil potato and ham, right?
No, potatoes will absorb most. Hope that helps!!
Good, hearty soup. I used ham broth instead of chicken bouillon, dried onion flakes, threw in some tasty corn, garnished with fresh parsley. Good way to use leftover Christmas ham and broth! Made a big pot and will freeze leftovers.
I did the same thing with the ham broth. I added some red pepper and threw in a bay leaf.
Made this with the leftover Christmas ham and it was a HUGE HIT!! Made a huge batch and froze what was left, added corn to half of it for a little added treat 🙂 So simple and so yummy. Thank you!
I love this soup recipe. It looks absolutely perfect.
Ham, cheese, potatoes! I am all about this soup. No wonder it’s a hit at your house!
You really can’t go wrong with ham, cheese and potatoes. 😉
As the weather starts to cool down, I begin craving nothing by soups! Yes, that photo totally makes me hungry!
I’m right there with you! Still waiting for it to col down in Houston!
Wow this soup looks so thick and creamy. Just how I like them. I need to start cooking some soups soon!
You mention bullion cubes in the directions but not in the ingredients. How many?
We love soup too – especially when it looks like this! Comfort food at it’s best!
For sure!! 😀
My family is also a soup family! This is going into my rotation for sure!
Aren’t soups the best?! Thanks for stopping by!
Well, then, I’m about to join you Luna’s for din din!! 😀 The soup looks fantastic!
Thanks, Katerina!!