This ham and potato soup is made with diced ham, Russet potatoes, carrots, celery and white cheddar cheese, all in a thick and creamy broth. An easy dinner option that’s hearty, comforting and quick to make!
If you love soup, you’ll adore this creamy and flavorful ham and potato soup. Serve it with a side of honey cornbread or garlic knots, and watch the rave reviews come in!
There’s nothing better than a hot bowl of soup on a cold day. This ham and potato soup is so simple to make, and it also happens to be a great way to use up leftover ham!
How do you make ham and potato soup?
This soup starts with a base of carrots, onion, celery, potatoes and cubed ham. The ham and veggies simmer in chicken broth until tender, then a creamy sauce gets stirred in, along with plenty of white cheddar cheese. Add a sprinkling of parsley and you’ve got a thick and rich soup to feed the family. This recipe can easily be doubled if you’re looking to serve a larger crowd!
Tips for ham and potato soup
- You can use leftover ham, or any diced cooked ham such as a ham steak. I like to keep the pieces on the larger side so that the soup has plenty of texture.
- Between the ham, chicken broth and cheese, this soup has plenty of salty ingredients, so hold off on adding any salt until the very end after you’ve tasted the final dish.
- I typically use 1% milk for this soup, although 2%, whole milk or half and half will give you a creamier end result.
- I use white cheddar cheese because I love the flavor and it doesn’t turn the soup orange. If you prefer, you can use regular cheddar cheese, or a different melting cheese such as Monterey Jack.
- This soup makes great leftovers! Simply reheat on the stove top or in the microwave.
- Ham and potato soup is not a great candidate for the freezer because of the dairy in the recipe.
Slow Cooker Ham and Potato Soup
This soup can easily be adapted for the slow cooker. Simply add your ham, potatoes, vegetables and chicken broth to a slow cooker and cook until the veggies are tender, about 4 hours on low. Make the milk sauce as directed in the recipe, then stir in the sauce along with the cheese right before serving.
Leftover ham recipes
Ham and potato soup is a fabulous way to use up leftover ham. If you’re looking for more ideas on how to use up that ham, be sure to check out 40 Satisfying Leftover Ham Recipes. There are tons of great options from pasta, to salads, to casseroles.
Whether you’re looking to use up ham, or simply craving a creamy and hearty soup, this recipe is sure to satisfy!
More hearty soup options
Ham and Potato Soup Video
Ham and Potato Soup
Ingredients
- 6 tablespoons butter divided use
- 1/2 cup onion diced
- 2 carrots peeled, halved and sliced
- 2 stalks celery sliced
- 2 cups cubed ham
- 1 teaspoon minced garlic
- 2 1/2 cups Russet potatoes peeled and diced
- 4 cups chicken broth
- 5 tablespoons flour
- 2 cups milk
- 1 cup white cheddar cheese shredded
- salt and pepper to taste
- 2 tablespoons chopped parsley
Instructions
- Melt 1 tablespoon of butter in a large pot over medium heat. Add the onions and cook for 3-4 minutes or until softened.
- Add the carrots, celery, ham, potatoes and garlic to the pot, cook for 3-4 minutes, stirring occasionally.
- Add the chicken broth and bring to a simmer. Cook for 15-20 minutes or until potatoes are tender.
- In a separate pan, melt the remaining 5 tablespoons of butter over medium heat. Whisk in the flour, stirring constantly. Cook for 1 minute.
- Slowly pour in the milk, whisking continuously. Cook for 4-5 minutes or until thickened.
- Pour the milk mixture into the ham soup and stir to combine. Stir in the cheddar cheese.
- Cook for 5-6 minutes longer. Taste and add salt and pepper as desired. Sprinkle with parsley, then serve.
Gloria D. says
I made this soup tonight and it was delicious! I did have a leftover hambone and simmered that in some water and used part of that in place of some of the chicken broth. I also used two onions since my fiancé and I both love onions 🧅. Thanks for another great tasting meal. 🥣 Happy New Year!
EMERY says
I used Vermont Extra sharp cheese. Yum!!!! It is a lot easier to add the flour while sauteing the veggies. I just added all the butter cooked the veggies about 5 minutes and added the flour. Then followed the rest of the recipe. So delicious
Anna says
I saw this recipe and switched out ham for chicken as my daughter and I do not like ham. Used Unsalted butter, 2% milk and low fat Mexican cheese. It came out really good.
Brian Jones says
Now you are really talking my kinda food, I love the sound of this recipe and now must head out and score me some ham 🙂
Natalie says
Looks so comforting and delicious! Perfect for winter! Pinning for later 🙂
Krissy Allori says
This looks like the ultimate comfort dinner! Yum!
Beth says
This just got put onto my ‘must try’ list! Fast & flavorful so just what my busy Summer needs!
Lyndsay says
My family loves this Soup! I’ve made it a few times now and we just can’t get enough. I love how hearty and filling it is and how inexpensive the ingredients are. I also love how easy it is to throw together. Thanks for the yummy recipe 🙂
Krista says
I love to warm up to a big bowl of this soup! Looks tasty!
Casandra says
It was so good, thank you. I simmered on low (before adding the milk mixture) for 2 bourse with the leftover Christmas ham bone, then pulled the remaining ham bits off. I followed the recipe on my phone but the family loved it so much we later printed and added it to our recipe collection!
Sara says
So glad you enjoyed it, thanks for reporting back!
Sabrina says
Love being able to use up our holiday ham for a new dinner! Perfect soup for a chilly day!
Chrissie Baker says
Thank you for the recipe!!! This was absolutely delicious. Followed the recipe. It was rich, extremely flavorful and my family of 3 loved it!!!
Catalina says
How good this soup looks! With a lot of veggies and so hearty! My type of winter soup!