ham and cheese potato soup recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best ham and cheese potato soup recipe

I have been making this ham and cheese potato soup for years and it is always a hit with my family. The combination of smoky ham, creamy potatoes, and melted cheese is just perfect for a cold day. My kids love it because it tastes like a loaded baked potato in soup form.

I love it because it is easy to make and uses simple ingredients I usually have on hand. This soup is great for busy weeknights because it comes together in about 45 minutes. You can use leftover ham from a holiday meal or buy a ham steak from the store.

The potatoes give the soup a hearty texture and the cheese makes it rich and satisfying. It is a complete meal in a bowl, especially if you add some crusty bread on the side. One of the best things about this recipe is how versatile it is.

You can add carrots or celery for extra vegetables, or swap the cheese for a different variety. It is also a great way to use up leftover ham and potatoes. The soup freezes well, so you can make a big batch and have it for lunch later.

Nutritionally, this soup has protein from the ham and cheese, and fiber from the potatoes. It is filling without being too heavy. I feel good serving it to my family because it is homemade and I know exactly what is in it.

Plus, it is a crowd pleaser for gatherings and potlucks.

Ham and Cheese Potato Soup

4.9 from 1998 votes

A creamy and hearty soup made with tender potatoes, smoky ham, and melted cheese. This comforting dish is perfect for cold days and family dinners.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Soup Base

2 tablespoons butter
1 medium onion, diced
2 cloves garlic, minced
4 cups chicken broth
4 cups potatoes, peeled and diced
1 cup heavy cream
1 cup milk
2 cups cooked ham, diced
2 cups shredded cheddar cheese
Salt and pepper to taste
2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)

👨‍🍳Directions

1Melt the butter in a large pot over medium heat.
2Add the diced onion and cook for 3 to 4 minutes until it becomes soft and translucent, stirring occasionally.
3Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
4Pour in the chicken broth and add the diced potatoes.
5Bring the soup to a boil over high heat, then reduce the heat to low and let it simmer for 15 to 20 minutes until the potatoes are fork tender.
6You can test by piercing a potato piece with a fork.
7Stir in the heavy cream, milk, and diced ham.
8Cook for 5 minutes over medium heat until the soup is hot but not boiling.
9If you want a thicker soup, stir in the cornstarch slurry and cook for 2 more minutes until thickened.
10Reduce the heat to low and gradually add the shredded cheddar cheese, stirring constantly until the cheese is fully melted and the soup is smooth.
11Season with salt and pepper to taste.
Serve hot.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Knife and cutting board
Measuring cups and spoons
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 22g💛Saturated Fat: 12g❤️Cholesterol: 70mg🧂Sodium: 900mg🌾Total Carbs: 28g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 18g

📝Notes

For a lighter version, you can use half and half instead of heavy cream and reduce the cheese to 1 cup. This soup also works well with smoked gouda or Swiss cheese.

Watch Video Of How Ham and Cheese Potato Soup Works

To store this soup, let it cool completely and then keep it in an airtight container in the fridge for up to 4 days. When you are ready to eat, reheat it on the stovetop over medium low heat, adding a little milk or broth if it has thickened too much.

This soup also freezes well for up to 3 months, just thaw it overnight in the fridge before reheating. For serving, I like to top each bowl with extra shredded cheese, crispy bacon bits, and chopped green onions.

It goes perfectly with a side of crusty bread or a simple green salad. This soup is always a good idea for family dinners, potlucks, or any time you need a warm and comforting meal.

❓ Frequently Asked Questions About Ham and Cheese Potato Soup

1. Can I use frozen potatoes for this soup?

Yes, you can use frozen diced potatoes to save time. Just add them directly to the broth without thawing and adjust the cooking time as needed. They might cook a few minutes faster, so check for tenderness.

2. How do I make this soup dairy free?

To make it dairy free, use olive oil instead of butter, and substitute the heavy cream and milk with unsweetened almond milk or coconut milk. Use a dairy free cheese shreds, but note that the texture may be slightly different.

3. Can I add vegetables to this soup?

Absolutely. Diced carrots, celery, or corn are great additions. Add them with the potatoes in step 2 so they cook through. You can also stir in some frozen peas at the end for color and sweetness.

4. How do I store and reheat leftovers?

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat it gently on the stovetop over medium low heat, stirring occasionally. You may need to add a splash of milk or broth to thin it out as it thickens when chilled.

5. Can I freeze this soup?

Yes, you can freeze this soup for up to 3 months. Let it cool completely, then transfer to a freezer safe container. Thaw overnight in the refrigerator and reheat on the stovetop. The texture may change slightly due to the dairy, but it will still taste great.

Similar Posts