Ham and Potato Soup Recipe

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4.98 from 74 votes

Ham and Potato Soup Recipe

Try this creamy, comforting ham and potato soup for a 30 minute easy soup that's perfect for using leftover ham!

Prep Time5

Cook Time25

Total Time30

Course: Main Course, Soup

Cuisine: American

Servings:

Author: Kristyn Merkley

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.

Video

Notes

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.

Make a freezer meal. 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. 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.

Nutrition