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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.

Ham and potato soup with cheese and green onions on top.

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
Adding cubed potatoes and ham into a pot with broth.

How to make Ham Potato Soup

  1. 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.
  2. 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.
  3. SERVE. Add cheese right before serving, and top with scallions. Serve immediately.
Adding cheese to ham and potato soup recipe.

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.
Ham potato soup recipe cooking in a pot.

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!
Ham and potato soup recipe served in a white bowl.

For More Potato Soups:

4.98 from 74 votes

Ham and Potato Soup Recipe

By: Lil’ Luna
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!!
Servings: 6
Prep: 5 minutes
Cook: 25 minutes
Total: 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.

Additional Info

Course: Main Course, Soup
Cuisine: American
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Recipe adapted from All Recipes.

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating




74 Comments

  1. 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.

  2. 5 stars
    We love soups. Especially ones that take no effort. Soups are designed to trow in a crockpot and leave. Great for a cold winter night.