Dinner

Cheesy Ham and Potato Soup Recipe

ByElla Hart December 12, 2025December 12, 2025

Introduction

Cheesy Ham and Potato Soup is a comforting, hearty dish perfect for chilly days or whenever you need a warm, satisfying meal. Packed with tender potatoes, savory ham, and melted cheddar cheese, this soup is simple to make and sure to please the whole family.

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, use a hand blender to partially puree the soup before adding the cheese.
Substitute smoked ham for a deeper smoky flavor.
Add chopped celery or carrots with the onions for extra veggies.
Use half-and-half instead of milk for a richer texture.

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 occasionally. If the soup thickens too much when cooled, add a splash of milk or broth to loosen it up while 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 use frozen potatoes instead of fresh?

Yes, frozen diced potatoes work well and can save prep time. Just adjust cooking time as they may cook faster than fresh potatoes.

Is this soup freezer-friendly?

It can be frozen, but the texture of potatoes may change slightly after thawing. For best results, freeze before adding the milk and cheese, then add them fresh when reheating.