Dinner

Cheesy Ham and Potato Soup Recipe

ByLily Cross December 13, 2025December 13, 2025

Introduction

This Cheesy Ham and Potato Soup is a comforting and hearty dish perfect for chilly days. Packed with tender potatoes, savory ham, and creamy cheddar cheese, it’s easy to make and sure to satisfy your cravings.

The image shows a bowl of creamy yellow soup with visible chunks of pink ham, white potatoes, and small pieces of orange carrot mixed throughout. The soup has small green herb flakes sprinkled inside and fresh parsley leaves placed on top as garnish. The bowl is white and sits on a wooden board, surrounded by fresh green parsley and pieces of bread on a white marbled surface. A shiny metal spoon is placed near the bowl. A large blue pot is partly visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups diced potatoes (about 3 large potatoes)
1 1/2 cups diced cooked ham
1 cup shredded cheddar cheese
1/2 cup chopped onion
2 cloves garlic, minced
4 cups chicken broth
1 cup milk
2 tablespoons butter
2 tablespoons all-purpose flour
Salt and black pepper to taste

Instructions

Step 1: In a large pot, melt butter over medium heat. Add chopped onion and garlic, and sauté until softened, about 3 minutes.
Step 2: Stir in the flour and cook for 1 minute, stirring constantly to form a roux.
Step 3: Gradually whisk in the chicken broth and bring to a boil. Add diced potatoes and cook until tender, about 15-20 minutes.
Step 4: Add diced ham and milk. Reduce heat and simmer for 10 minutes, stirring occasionally.
Step 5: Stir in shredded cheddar cheese until melted and soup is creamy. Season with salt and black pepper to taste.
Step 6: Serve hot, garnished with extra cheese or chopped green onions if desired.

Tips & Variations

For a thicker soup, mash some of the potatoes before adding the cheese to create a creamier texture.
Substitute smoked ham for extra smoky flavor or use leftover roasted chicken instead of ham.
Add chopped celery or carrots with the onions for added veggies and sweetness.
Use half-and-half or cream instead of milk for a richer soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to prevent sticking. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with creamy, pale yellow soup that has visible chunks of pink ham, orange carrot slices, and small white potato pieces mixed throughout. The soup is topped with finely chopped fresh green parsley. The bowl rests on a light wooden board, placed on a white marbled surface. Part of a sliced bread roll is visible on the right side, and in the background, there is a bunch of curly parsley and part of a blue cooking pot. A shiny silver spoon lies at the bottom right corner of the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, simply omit the ham and use vegetable broth instead of chicken broth. You can add extra vegetables or beans for protein to keep it hearty.

What type of potatoes work best for this soup?

Starchy potatoes like Russets or Yukon Golds work well because they break down slightly while cooking, helping to thicken the soup and create a creamy texture.