Cheesy Ham and Potato Soup Recipe

Why You’ll Love This Cheesy Ham And Potato Soup

Cheesy Ham And Potato Soup is the kind of meal that feels like a warm hug on a busy weeknight. It uses simple pantry ingredients, comes together quickly, and feeds a crowd. Whether you are a home cook, a busy parent, or someone who likes batch cooking for the week, this soup is forgiving, hearty, and easy to adapt.

• Ease of preparation: This recipe takes about 30 minutes total and uses straightforward steps. Most of the work is chopping and letting the potatoes simmer until tender, so you can do other things while it cooks.
• Health benefits: Potatoes, vegetables, and ham supply potassium, protein, and vitamin A when you include carrots. Using low-fat milk or nonfat half-and-half lowers calories without losing creaminess.
• Versatility: Swap proteins, change vegetables, or make it gluten-free with a cornstarch slurry. It adapts well to tastes and dietary needs.
• Distinctive flavor: A savory ham base and a cheesy roux give the soup a comforting, savory profile that stands out from plain potato soups.

Essential Ingredients for Cheesy Ham And Potato Soup

Below is a clear, structured list of every ingredient with precise measurements and a short note on why each one matters.

• 3 1/2 cups peeled and diced potatoes (peel can be kept) – Provides body and natural starch that helps thicken the soup
• 1/3 cup diced celery – Adds mild aromatic crunch and balances richness
• 1/3 cup finely chopped carrots – Adds sweetness, color, and vitamin A
• 1 cup chopped onion – Builds savory depth and sweetness when cooked
• 1 to 2 cups diced and cooked ham – Primary protein and main flavor driver
• 3 1/4 cups ham stock or broth – Liquid base that reinforces ham flavor; use chicken broth if you prefer
• 2 tablespoons chicken bouillon (omit if using chicken broth) – Boosts savory notes if broth is mild
• Salt to taste – Balances flavors; add cautiously if using salty ham or bouillon
• 1 teaspoon pepper – Simple heat and seasoning
• 5 tablespoons butter – Fat for the roux and flavor
• 5 tablespoons flour – Thickener when combined with butter to form a roux
• 2 cups milk – Makes the cheese sauce creamy; swap with half-and-half or whole milk for richer texture
• 2 cups shredded cheese – Melts into the sauce to create the signature cheesy body

Special Dietary Options

• Vegan: Use plant-based butter, a plant-based cream (such as full-fat coconut milk thinned with water), vegan cheese, vegetable broth, and replace ham with smoked tempeh or mushrooms for umami.
• Gluten-free: Skip the flour roux and use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken, or use a gluten-free flour blend for the roux.
• Low-calorie: Use low-fat milk or nonfat half-and-half, reduce cheese to 1 cup or use a lower-fat cheese, and use turkey ham to cut sodium and fat.

How to Prepare the Perfect Cheesy Ham And Potato Soup: Step-by-Step Guide

Overview and prep

Preparation Time: About 30 minutes total. Gather and measure ingredients before you begin to keep the process smooth. Chop potatoes into roughly 1/2 to 3/4 inch cubes so they cook uniformly. Have your cheese shredded and milk measured.

First Step: Build the soup base

In a large stockpot, combine the potatoes, celery, carrots, chopped onion, diced and cooked ham, and ham stock or broth. Bring the pot to a gentle boil over medium-high heat. Once boiling, reduce heat to medium and simmer until the potatoes are tender when pierced with a fork, about 12 to 15 minutes depending on cube size.

Second Step: Season the broth

After the potatoes are tender, stir in 2 tablespoons chicken bouillon if you are not using a rich chicken broth, plus salt to taste and 1 teaspoon pepper. Taste the liquid and adjust seasoning. Remember that the ham and cheese add salt, so err on the light side with added salt.

Third Step: Make the roux and cheese sauce

In a separate saucepan, melt 5 tablespoons butter over medium-low heat. Whisk in 5 tablespoons flour and cook, stirring constantly, for about 1 to 2 minutes until the mixture is bubbling and smells slightly toasty but not browned. This cooks out the raw flour taste.

Gradually whisk in 2 cups milk to prevent lumps, adding a little at a time while whisking. Increase heat to medium and continue stirring until the sauce thickens, about 4 to 5 minutes. The sauce should coat the back of a spoon.

Remove the sauce from heat and stir in 2 cups shredded cheese until fully melted and smooth. Return to low heat only if you need to melt a few remaining shreds, but avoid boiling the sauce once cheese is added.

Fourth Step: Combine and finish

Stir the cheese sauce into the stockpot with the tender potatoes and vegetables. Heat through over low to medium heat until the whole pot is steaming and cohesive, about 3 to 5 minutes. For a thicker texture, mash some of the potatoes right in the pot with a potato masher or hold back 1 cup of cooked potatoes, mash them, and return them to the pot slowly.

Final Step: Adjust and serve

Give the soup a final taste and adjust salt and pepper. If the soup becomes too thick as it cools, thin with a splash of milk or broth. Serve hot with chopped green onions, crispy bacon bits, or crusty bread. The soup will thicken as it cools, so serve while warm for the best texture.

Tip: Mash a portion of the potatoes for a naturally thickened soup that tastes homemade and stays creamy without extra thickeners.

Step timing and quick cheat sheet

Protein and Main Component Alternatives

Swap the ham

If you do not have ham or prefer a different protein, here are dependable substitutes that keep the soup hearty and flavorful.

• Smoked turkey or turkey ham: Lower in fat and often lower in sodium. Use the same 1 to 2 cups diced amount. It keeps the smoky profile while trimming calories.
• Bacon: Cook 6 slices until crispy, crumble, and add toward the end. Use bacon plus 1 cup additional diced potatoes to bulk up the soup if you reduce ham. This gives a rich, smoky crunch.
• Ham hock or bone-in ham: Simmer a ham hock in the stock for deeper flavor, then remove and shred the meat back into the soup. Use 1 hock or the cooked equivalent for a robust broth.
• Smoked sausage or kielbasa: Slice and brown before adding to the pot for a heartier, spiced soup variation. Use about 12 to 16 ounces.
• Vegetarian option: Replace ham with smoked tempeh, smoked mushrooms, or sun-dried tomatoes plus a splash of liquid smoke for depth. Add 1 1/2 to 2 cups of the chosen substitute.

Adjusting quantities

When substituting proteins, maintain the overall volume so the potato to liquid ratio stays balanced. If a substitute is leaner (turkey), consider a small addition of butter or a tablespoon of olive oil to carry flavor.

Vegetable, Sauce, and Seasoning Modifications

Alternative vegetables to try

Carrots, celery, and onion form the classic aromatic trio, but you can vary vegetables by season or preference.

• Peas: Add 1 cup of frozen peas in the last 5 minutes for color and a sweet pop.
• Mushrooms: Sauté 1 cup sliced mushrooms and add for an earthy note.
• Bell peppers: Use 1/2 cup diced red or green bell pepper for fresh crunch and color.
• Extra potatoes: Increase potatoes by 1 to 2 cups to bulk up the soup if you omit carrots.

Sauces, dairy swaps, and thickening options

• Milk swaps: Use whole milk, nonfat half-and-half, or lactose-free milk based on your calorie or dietary needs. For richer soup, use 1 cup heavy cream plus 1 cup milk.
• Gluten-free thickener: Replace the flour roux with a cornstarch slurry. Mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in at the end while simmering until clear.
• Flavor boosters: Add a splash of Worcestershire sauce, a teaspoon of smoked paprika, or a pinch of crushed red pepper for subtle heat.

For a pasta pairing or to make a ham-and-cheese comfort meal, try the creamy ham and pea pasta recipe on the site for a similar flavor profile and complementary texture. See the creamy ham and pea pasta recipe for an easy weeknight match: Creamy Ham and Pea Pasta.

Mastering Cheesy Ham And Potato Soup: Advanced Tips and Variations

Pro cooking techniques

• Cook the roux low and slow to prevent scorching. Keep whisking so it remains smooth before adding milk.
• Grate your own cheese from blocks for a smoother melt. Pre-shredded cheese contains anti-caking agents that can affect melt quality.
• Finish with off-heat stirring to prevent the dairy from breaking; avoid boiling after cheese is added.

Flavor variations

• Smoky: Add a ham hock while simmering or 1 teaspoon smoked paprika.
• Spicy: Stir in crushed red pepper or a pinch of cayenne to taste.
• Herbed: Fold in 1 tablespoon chopped fresh parsley, chives, or thyme at the end for brightness.
• Vegetable-forward: Stir in 1 cup cooked peas or mushrooms for texture contrasts.

Presentation tips

• Serve in warmed bowls to keep the soup hot longer.
• Top each bowl with chopped green onions, a drizzle of olive oil, or crispy bacon bits for color and texture.
• Offer crusty bread or a warm biscuit for dipping; for a cheesy side try creamy cheesy baked macaroni as part of a comfort-food spread: Creamy Cheesy Baked Macaroni.

Make-ahead options

• Prepare the vegetable and ham mix and keep refrigerated for up to 24 hours; assemble and cook on the day you plan to serve.
• Make the cheese sauce separately and refrigerate. Reheat gently and whisk before folding into the hot soup.
• For freezing, portion soup into freezer-safe containers and thaw overnight in the fridge before reheating slowly.

How to Store Cheesy Ham And Potato Soup: Best Practices

Refrigeration

Cool soup completely and store in airtight containers. Keep refrigerated for up to 4 to 5 days. Cooling before sealing prevents condensation and bacterial growth.

Freezing

Portion soup into freezer bags or containers and leave headroom for expansion. Lay bags flat to freeze for efficient storage. The soup will keep for 2 to 3 months. Thaw in the refrigerator overnight before reheating.

Reheating

Reheat on the stovetop over medium heat, stirring frequently and checking temperature until it reaches 165F. Add a splash of milk or broth if the soup is too thick. Avoid heating too quickly or using high heat to prevent dairy separation.

Meal prep considerations

Consider holding back some cooked potatoes if you plan to freeze; add them after reheating to retain texture. Label containers with dates and contents for safety and convenience.

this …

FAQs: Frequently Asked Questions About Cheesy Ham And Potato Soup

Cheesy Ham And Potato Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

🧀 Rich and creamy comfort food that’s perfect for cold days and hearty meals

• Total Time: 30 minutes
• Yield: 6-8 servings

Ingredients

– 3 1/2 cups peeled and diced potatoes (peel can be kept) Provides body and natural starch that helps thicken the soup

– 1/3 cup diced celery Adds mild aromatic crunch and balances richness

– 1/3 cup finely chopped carrots Adds sweetness, color, and vitamin A

– 1 cup chopped onion Builds savory depth and sweetness when cooked

– 1 to 2 cups diced and cooked ham Primary protein and main flavor driver

– 3 1/4 cups ham stock or broth Liquid base that reinforces ham flavor; use chicken broth if you prefer

– 2 tablespoons chicken bouillon (omit if using chicken broth) Boosts savory notes if broth is mild

– Salt to taste Balances flavors; add cautiously if using salty ham or bouillon

– 1 teaspoon pepper Simple heat and seasoning

– 5 tablespoons butter Fat for the roux and flavor

– 5 tablespoons flour Thickener when combined with butter to form a roux

– 2 cups milk Makes the cheese sauce creamy; swap with half-and-half or whole milk for richer texture

– 2 cups shredded cheese Melts into the sauce to create the signature cheesy body

Cook Mode Prevent your screen from going dark

Instructions

1-First Step: Build the soup base In a large stockpot, combine the potatoes, celery, carrots, chopped onion, diced and cooked ham, and ham stock or broth. Bring the pot to a gentle boil over medium-high heat. Once boiling, reduce heat to medium and simmer until the potatoes are tender when pierced with a fork, about 12 to 15 minutes depending on cube size.

2-Second Step: Season the broth After the potatoes are tender, stir in 2 tablespoons chicken bouillon if you are not using a rich chicken broth, plus salt to taste and 1 teaspoon pepper. Taste the liquid and adjust seasoning. Remember that the ham and cheese add salt, so err on the light side with added salt.

3-Third Step: Make the roux and cheese sauce In a separate saucepan, melt 5 tablespoons butter over medium-low heat. Whisk in 5 tablespoons flour and cook, stirring constantly, for about 1 to 2 minutes until the mixture is bubbling and smells slightly toasty but not browned. This cooks out the raw flour taste. Gradually whisk in 2 cups milk to prevent lumps, adding a little at a time while whisking. Increase heat to medium and continue stirring until the sauce thickens, about 4 to 5 minutes. The sauce should coat the back of a spoon. Remove the sauce from heat and stir in 2 cups shredded cheese until fully melted and smooth. Return to low heat only if you need to melt a few remaining shreds, but avoid boiling the sauce once cheese is added.

4-Fourth Step: Combine and finish Stir the cheese sauce into the stockpot with the tender potatoes and vegetables. Heat through over low to medium heat until the whole pot is steaming and cohesive, about 3 to 5 minutes. For a thicker texture, mash some of the potatoes right in the pot with a potato masher or hold back 1 cup of cooked potatoes, mash them, and return them to the pot slowly.

5-Final Step: Adjust and serve Give the soup a final taste and adjust salt and pepper. If the soup becomes too thick as it cools, thin with a splash of milk or broth. Serve hot with chopped green onions, crispy bacon bits, or crusty bread. The soup will thicken as it cools, so serve while warm for the best texture.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Notes

🥔 Keep potato peels on for extra fiber and rustic texture
🧀 Use a mix of cheddar and Monterey Jack cheese for better melting and flavor
🍖 Homemade ham stock from leftover ham bones adds incredible depth of flavor

• Author: Brandi Oshea
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Non-vegetarian

Nutrition

• Serving Size: 1.5 cups
• Calories: 380
• Sugar: 8g
• Sodium: 980mg
• Fat: 22g
• Saturated Fat: 13g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 65mg