Cheesy Ham and Potato Soup Recipe

Name: Cheesy Ham And Potato Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: – 4 large potatoes, peeled and diced Provides creamy texture and heartiness; – 1/3 cup diced celery; – 2 carrots, sliced Adds sweetness and nutrition; – 1 onion, chopped Builds aromatic base; – 2 cups diced cooked ham Adds savory, smoky flavor and protein; – 3 cups chicken broth Creates flavorful liquid base; – 2 tablespoons chicken bouillon; – Salt, pepper, and garlic powder Seasons to perfection; – 2 tablespoons butter Enhances richness; – 5 tablespoons all-purpose flour; – 2 cups milk Ensures creamy consistency; – 2 cups shredded cheddar cheese Delivers rich, melty cheesiness

By:

Camille Hayes

Published:

March 6, 2026

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Why You’ll Love This Cheesy Ham And Potato Soup

By Camille Hayes

This Cheesy Ham And Potato Soup is a cozy, weeknight-friendly recipe that brings comfort, flavor, and simple ingredients together. It cooks quickly, uses pantry and fridge staples, and rewards you with a creamy bowl that family members of all ages will ask for again.

Ease of preparation: The recipe comes together in about 30 minutes using one stockpot and a small saucepan for the roux. Minimal chopping and straightforward steps make it perfect for busy parents, students, and anyone who wants dinner on the table fast.
Health benefits: Potatoes provide potassium and fiber, ham adds protein, and carrots contribute vitamin A. You can control fat and sodium by choosing lower-fat dairy or leaner ham for a lighter bowl.
Versatility: This soup adapts to what you have on hand. Swap vegetables, use different cheeses, or make it gluten-free by skipping the flour roux and mashing extra potatoes instead.
Distinctive flavor: The mix of ham, sautéed aromatics, and melty cheese creates a savory, comforting profile that stands out without being fussy.

Tip: This soup tastes even better the next day after the flavors have had time to mingle, and it thickens as it cools.

Jump To

1. Why You’ll Love This Cheesy Ham And Potato Soup
2. Essential Ingredients for Cheesy Ham And Potato Soup
3. Step-by-Step Instructions for Cheesy Ham And Potato Soup
4. Expert Tips for the Perfect Cheesy Ham And Potato Soup
5. Nutrition Information and Variations
6. Helpful Reminders and Flavor Boosts
7. Frequently Asked Questions
8. Cheesy Ham And Potato Soup

Essential Ingredients for Cheesy Ham And Potato Soup

Below are two helpful ingredient lists: a precise, copy-friendly list with exact measurements taken from the recipe, and a quick main-ingredients summary for planning your grocery trip.

Full ingredient list (use exactly as written)

3 1/2 cups peeled and diced potatoes (can keep peel if preferred)
1/3 cup diced celery
1/3 cup finely chopped carrots
1 cup chopped onion
1 to 2 cups diced and cooked ham
3 1/4 cups ham stock or broth
2 tablespoons chicken bouillon (omit if using chicken broth)
Salt and black pepper to taste
1 teaspoon garlic powder (optional)
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
2 cups shredded cheese (cheddar or preferred variety)

Main Ingredients (quick shopping list)

2 cups diced cooked ham – Adds savory, smoky flavor and protein
4 large potatoes, peeled and diced – Provides creamy texture and heartiness
1 onion, chopped – Builds aromatic base
2 carrots, sliced – Adds sweetness and nutrition
3 cups chicken broth – Creates flavorful liquid base
2 cups milk – Ensures creamy consistency
2 cups shredded cheddar cheese – Delivers rich, melty cheesiness
2 tablespoons butter – Enhances richness
Salt, pepper, and garlic powder – Seasons to perfection

Step-by-Step Instructions for Cheesy Ham And Potato Soup

Prep time: Approximately 30 minutes total.

Cook time: About 20 minutes active simmering. Servings: Makes about 6 to 8 servings depending on portion size.

Before you start

Wash and dice the potatoes, chop the onion, celery, and carrots, and dice the cooked ham. Have the milk and shredded cheese ready so you can add them quickly once your roux is prepared.

Cooking steps

Combine the potatoes, celery, carrots, onion, ham, and ham stock or broth in a large stockpot and bring to a boil. [Use medium-high heat and cover partially to speed cooking.]
Reduce heat to medium and cook until potatoes are tender, about 10 to 15 minutes depending on the potato size. [A fork should slide easily through the potatoes.]
Stir in chicken bouillon if using, then add salt, black pepper, and garlic powder to taste. [If your broth is salty, add less salt initially and adjust at the end.]
In a separate saucepan, melt 5 tablespoons butter over medium-low heat. Whisk in 5 tablespoons all-purpose flour and cook continually until the mixture smells nutty and has thickened slightly, about 2 minutes. [This is your roux and it helps prevent a raw flour taste.]
Gradually add 2 cups milk to the roux while whisking constantly to avoid lumps. Increase heat to medium and stir until the sauce thickens, about 4 to 5 minutes. [If the sauce seems too thick, thin with a splash more milk.]
Add 2 cups shredded cheese to the milk mixture and stir until melted and smooth. [Do not boil once the cheese is added to avoid separation.]
Pour the cheese mixture into the pot with the cooked vegetables and ham. Stir to combine and heat through for a few minutes. Optionally, break up some potatoes with a masher while in the pot to thicken the soup naturally.
Adjust seasoning and serve hot. Garnish with chives, extra cheese, or crumbled bacon if desired.

Quick tips during cooking

If you prefer a creamier texture, use an immersion blender on about one-third of the soup, then stir to combine.
To reduce sodium, use low-sodium broth and skip the chicken bouillon.
Want a richer bowl? Substitute half and half for milk for a silkier finish.

Expert Tips for the Perfect Cheesy Ham And Potato Soup

Small changes can make a big difference. Use these pro tips when you want the soup to be just right.

Use russet potatoes for the best texture; they break down slightly and add natural thickness. For a firmer bite, use Yukon Gold.
Do not boil the soup after adding the cheese. A gentle simmer keeps the cheese smooth and prevents separation.
Customize with extra vegetables or spices: peas, corn, or a pinch of cayenne give different but delicious results.
Make the soup gluten-free by skipping the flour roux and mashing more of the cooked potatoes into the broth for natural thickening.
Double the recipe if you want reliable leftovers; this soup reheats very well and often tastes better the next day.
Pair the soup with crusty bread or a simple green salad for a complete weeknight meal.
Consider using leftover mashed potatoes to speed the thickening process; that works well with other recipes too, like a make-ahead mashed potato casserole.

Want ideas for other comforting dishes? Check out this creamy chicken soup for a different take on a creamy comfort bowl: Cream Chicken Soup.

Nutrition Information and Variations

Exact nutrition will vary based on ingredients and portions. Below is an approximate per-serving estimate and several tasty variations to fit different needs.

Estimated nutrition per serving

Nutrient	Per serving (approx.)
Calories	350 kcal
Protein	18 g
Carbohydrates	25 g
Fat	22 g
Fiber	3 g
Sodium	800 mg (varies)

Variations

Low-carb version: Replace some potatoes with cauliflower florets and use a lower-carb milk alternative.
Vegan adaptation: Use vegetable broth, dairy-free milk, vegan butter, and a dairy-free cheese substitute. Swap ham for smoked tofu or tempeh.
Spicy kick: Add crushed red pepper flakes, cayenne, or a diced jalapeno when sautéing the aromatics.
Richer bowl: Substitute half and half for milk or add 1/2 cup heavy cream at the end for extra silkiness.

Storage tips

Refrigerate up to 3 to 4 days in airtight containers. Cool to room temperature within 2 hours before storing.
Freeze up to 3 months in freezer-safe containers or heavy-duty freezer bags. Thaw overnight in the fridge before reheating.
Reheat gently on the stovetop or microwave to 165°F (74°C). Whisk in a splash of milk if the soup separates or becomes grainy.

Helpful Reminders and Flavor Boosts

Here are a few small ideas that make this Cheesy Ham And Potato Soup feel special without adding fuss.

Add bacon bits or a ham hock to the broth at the start for deeper, smoky flavor.
Stir in fresh herbs like chives or parsley right before serving for brightness.
Top bowls with extra shredded cheese, toasted breadcrumbs, or a drizzle of olive oil for texture contrast.

When in doubt, mash a few potatoes into the pot to thicken the soup naturally rather than adding more flour. It keeps the flavor pure and the texture hearty.

Frequently Asked Questions

What can I substitute for carrots in cheesy ham and potato soup?

Carrots add sweetness and color to cheesy ham and potato soup, but you can easily swap them with these alternatives without changing the flavor much:
– Celery: Use the same amount (about 1 cup diced) for crunch and mild flavor.
– Sweet potatoes: Dice 1 medium one for natural sweetness and extra creaminess.
– Parsnips: 1 cup chopped provides a similar earthy taste.
– Bell peppers: ½ cup diced red or green adds color and subtle sweetness.
Simply sauté the substitute with onions and celery at the start of the recipe. This keeps the soup hearty and comforting. If avoiding veggies altogether, skip them and boost ham or potatoes for bulk. Taste and adjust seasoning as needed—the cheese and ham carry the dish well. (87 words)

Is there nutrition information for cheesy ham and potato soup?

For a standard serving (1 cup or about 1/8 of a 6-quart pot made with 2 lbs potatoes, 2 cups ham, 2 cups cheddar, and half-and-half), here’s the approximate nutrition per serving:
– Calories: 350
– Protein: 18g
– Carbs: 25g (mostly from potatoes)
– Fat: 22g (from cheese and cream)
– Fiber: 3g
– Sodium: 800mg (varies with ham and broth)
These values are estimates using USDA data and can change with ingredients or portions. For lower calories, use low-fat cheese, milk instead of cream, or turkey ham. Track precisely with a recipe app like MyFitnessPal by inputting your exact amounts. This soup is filling and provides potassium from potatoes (about 600mg per serving) for heart health. (112 words)

Can I make cheesy ham and potato soup in a slow cooker?

Yes, cheesy ham and potato soup works great in a slow cooker for hands-off cooking. Here’s how:
1. Add 2 lbs diced potatoes, 2 cups cubed ham, 1 diced onion, 2 celery stalks (chopped), 3 cups chicken broth, salt, pepper, and garlic powder to the crockpot.
2. Cook on low 6-7 hours or high 3-4 hours until potatoes are tender.
3. Mash some potatoes for thickness, then stir in 2 cups shredded cheddar and 2 cups half-and-half. Cook 20-30 more minutes on low until cheese melts.
Avoid boiling the dairy to prevent curdling. This yields creamy results with minimal effort—perfect for busy days. Total time: 4-8 hours. Serves 8. Garnish with chives. (98 words)

How long does cheesy ham and potato soup last in the fridge?

Homemade cheesy ham and potato soup lasts 3-4 days in the fridge when stored properly. Cool it quickly to room temperature (within 2 hours of cooking), then transfer to airtight containers. Keep at 40°F (4°C) or below. Reheat on stovetop or microwave to 165°F (74°C) for safety, stirring to maintain creaminess—dairy-based soups can separate, so whisk in a splash of milk if needed.
For longer storage, freeze in portions up to 3 months; thaw overnight in fridge and reheat gently. Avoid refreezing after thawing. Signs it’s bad: sour smell, mold, or sliminess. Label containers with dates for easy tracking. This maximizes freshness while minimizing waste. (102 words)

How do I thicken cheesy ham and potato soup?

If your cheesy ham and potato soup is too thin, thicken it easily with these methods:
– Mash potatoes: Use a potato masher or immersion blender on 1/3 of the potatoes in the pot for natural starch release.
– Cornstarch slurry: Mix 1 tbsp cornstarch with 2 tbsp cold water, stir in, and simmer 2-3 minutes.
– Roux: Sauté 2 tbsp flour in 2 tbsp butter, whisk into soup off-heat, then simmer.
– Extra cheese or cream: Stir in ½ cup more shredded cheddar or heavy cream at the end.
Start with mashing to keep it simple and gluten-free. Simmer gently to avoid breaking the cheese emulsion. Aim for a spoon-coating consistency. Test by dipping a spoon—if it clings without dripping fast, it’s perfect. Adjust salt after thickening. (108 words)

Cheesy Ham and Potato Soup Recipe

Why You’ll Love This Cheesy Ham And Potato Soup

Essential Ingredients for Cheesy Ham And Potato Soup