Dinner

Cheesy Ham and Potato Soup Recipe

BySarah Summers December 14, 2025December 14, 2025

Introduction

Cheesy Ham and Potato Soup is a comforting and hearty dish perfect for chilly days. Creamy potatoes, savory ham, and melted cheddar come together in a rich broth that warms you from the inside out.

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 extra creaminess, substitute half the milk with heavy cream.
Use smoked ham for a deeper, smoky flavor.
Add chopped green onions or crispy bacon as garnish for added texture.
If you prefer a thicker soup, mash some of the potatoes before adding the cheese.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Add a splash of milk when reheating if the soup has thickened too much.

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 use frozen potatoes instead of fresh?

Yes, frozen diced potatoes work well and can reduce prep time. Just adjust cooking time slightly until potatoes are tender.

Is it possible to make this soup vegetarian?

To make it vegetarian, substitute the ham with sautéed mushrooms or smoked tofu and use vegetable broth instead of chicken broth.