This creamy and flavorful ham and potato soup is the perfect dinner for a cold night. Filled with ham, fresh vegetables and cheese, you won’t find a better recipe!
A Hearty Winter Soup
Who else is excited for soup season? I absolutely love soup and it is on heavy rotation at our house now that the days are getting colder. There is nothing better than a warm bowl of soup on a cold night. This ham and potato soup is definitely one of my favorites to make!
It has the perfect combination of flavors and textures in each and every bite. Filled with so many delicious fresh vegetables and cheddar cheese, this soup makes for such a hearty and filling meal. It’s so creamy and cheesy! Plus, it’s a great way to use up leftover ham you may have so it won’t go to waste.
How to Make Ham and Potato Soup
Prep – This ham and potato soup is so easy to make! To start, chop the ham and all of your vegetables into small bite-size pieces. Next, you’ll add everything into a large pot.
Heat – Pour in the chicken broth and add the seasonings to the pot. Bring the pot to a simmer and then let the soup simmer until the potatoes are tender. This will typically take about 10-15 minutes.
Make The Roux – When the vegetables are nearly cooked, you’ll want to start making the roux. To make is, start by melting the butter over medium heat. Stir in the flour until it makes a paste and cook for about 3-4 minutes. Next, you’ll add the milk and half and half to the butter mixture to make a creamy white sauce. You’ll want to stir the mixture frequently to keep it from burning.
Combine – Pour the sauce into the big pot with the ham and vegetables. Cook the soup until it is thick and creamy and then remove it from the heat.
Make It Cheesy – It’s technically optional, but I always like to stir some shredded cheese into the soup before serving to make it even richer and more delicious. I use about a cup and a half of cheddar cheese but you can adjust it to your preference.
Perfect Sides – This soup is extra delicious with some crusty bread on the side for dipping! I like to serve it with a green salad on the side to make a balanced meal. My kids can be picky at times, but they will never say no to a bowl of this delicious ham and potato soup. It’s always a favorite at my house!
How To Thicken The Soup
If your ham and potato soup is too thin for your liking, adding the cheddar cheese will help thicken it up. If you don’t want to add cheese to the recipe, adding a little extra flour or some cornstarch can also help.
If you want to add cornstarch, start by adding two tablespoons of it into one cup of cold water, milk or broth. Stir it until the cornstarch has dissolved completely. Slowly add the cornstarch mixture to the hot soup and stir it until it has fully mixed in. You’ll then want to let the soup simmer for about another minute or two while you mix it a little more.
More Easy Soup Recipes
- Copycat Olive Garden Zuppa Toscana
- Easy Split Pea Soup
- Hearty Baked Potato Soup
- Homemade Albondigas Meatball Soup
- Crock Pot Chicken Noodle Soup
Leave us a comment below and let us know how much you liked this cheesy ham and potato soup. What are some of your other favorite recipes? I’m always looking for new recipes to try during the holiday.
Ham and Potato Soup
- 4 medium russet potatoes, peeled and diced
- 1/3 cup celery, diced
- 1/3 cup onion, diced
- 1/3 cup carrots, diced
- 2 cups chopped cooked ham
- 4 cups chicken broth
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 5 tablespoons butter
- 1/3 cup flour
- 1 cup milk
- 1 cup half and half
- 1 1/2 cups shredded cheddar cheese
- Add the potatoes, celery, onion, carrots, and ham to a large pot. Pour the chicken broth over the top, and stir in the salt and pepper. Bring the soup to a simmer over medium heat, and cook until the potatoes are tender (10-15 minutes).
- Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook 3-4 minutes until golden. Slowly add the milk and half and half, stirring frequently, and cook until thickened.
- Pour the flour mixture into the soup and stir until combined. Continue to cook until the soup is thickened. Remove from heat and stir in the cheddar cheese, then serve immediately.