I have been making this potato ham and cheese soup recipe for years, and it’s a staple in our household. It’s a comforting and delicious meal that’s perfect for any occasion. My kids love it, and it’s a great way to get them to eat their veggies.
The best part is that it’s incredibly easy to make and can be ready in under an hour. I’ve tweaked the recipe over the years to make it my own, adding in some extra veggies and spices to give it an extra boost of flavor. The result is a hearty and satisfying soup that’s sure to become a family favorite.
One of the things I love about this recipe is that it’s so versatile – you can serve it as a main course or as a side dish. It’s also a great way to use up leftover potatoes and ham, making it a great option for meal prep or when you’re short on time. The soup has a rich and creamy texture from the potatoes and cheese, which pairs perfectly with the smoky flavor of the ham.
When I’m feeling under the weather, this soup is always my go-to comfort food. It’s like a warm hug in a bowl – soothing, comforting, and filling me up with goodness. I’ve made this soup for my family on countless occasions, from weeknight dinners to special events like holidays and parties.
It’s always a hit, and I’m confident that you’ll love it just as much as we do.
Potato Ham and Cheese Soup
4.9 from 536 votes
A hearty and creamy soup loaded with tender potatoes, savory ham, and melted cheddar cheese. This comforting one-pot meal is perfect for cold days and comes together in under an hour.
1 1/2 pounds Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
1 1/2 cups diced cooked ham
1 1/2 cups shredded sharp cheddar cheese
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
2 tablespoons chopped fresh parsley for garnish
👨🍳Directions
1Melt the butter in a large pot over medium heat.
2Add the diced onion and cook until softened, about 4 minutes, stirring occasionally.
3Stir in the minced garlic and cook for 30 seconds until fragrant.
4Sprinkle the flour over the onion mixture and stir constantly for 1 minute to form a roux.
5Gradually pour in the chicken broth while whisking to prevent lumps, then add the milk and bring the mixture to a gentle simmer.
6Add the diced potatoes to the pot and increase the heat to medium-high.
7Once the soup reaches a low boil, reduce the heat to medium-low, cover, and simmer for 15 to 18 minutes until the potatoes are tender when pierced with a fork.
8Stir in the diced ham and cook for 2 minutes to warm through.
9Reduce the heat to low and gradually add the shredded cheddar cheese, stirring until fully melted and smooth.
10Remove the pot from the heat and stir in the sour cream until well combined.
11Season the soup with salt, black pepper, and paprika, adjusting to taste.
12Ladle into bowls and garnish with fresh parsley before serving.
For a thicker soup, mash some of the potatoes against the side of the pot before adding the cheese. You can substitute low-fat milk for whole milk, but the soup will be less creamy. Leftovers keep well in the refrigerator for up to 3 days.
Watch Video Of How Potato Ham and Cheese Soup Works
This potato ham and cheese soup is a recipe I turn to again and again because it is reliable and always a hit. It works for a quick weeknight dinner or a casual family gathering and everyone leaves the table happy.
I like to store leftovers in the fridge for up to 4 days and reheat them on the stove with a splash of milk to bring back the creaminess. For serving I often put out bowls of shredded cheese crumbled bacon or chopped green onions so people can top their soup however they like.
It is one of those dishes that feels special without being complicated and that is why it stays in my regular rotation.
❓ Frequently Asked Questions About Potato Ham and Cheese Soup
Q: What type of potatoes are best for this recipe?
A: For this recipe, I recommend using high-starch potatoes like Russet or Idaho. These will yield a lighter, more airy texture that pairs perfectly with the creamy cheese sauce.
Q: Can I use other types of cheese?
A: Yes, you can definitely experiment with different types of cheese! Cheddar is my go-to choice because of its sharp flavor that complements the smokiness of the ham perfectly. However, feel free to try other cheeses like Gruyère or Parmesan for a unique twist.
Q: How long does this soup keep in the fridge?
A: This soup will keep in the fridge for up to 3 days when stored properly in an airtight container.
Q: Can I freeze this soup?
A: Yes, you can freeze this soup for up to 2 months when stored properly in an airtight container or freezer bag.
Q: What if I don’t have any ham on hand?
A: No problem! You can easily substitute bacon or pancetta if you don’t have any ham on hand.
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