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!

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A bowl of ham and potato soup loaded with veggies in a creamy broth.

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!

Diced ham, carrots, potatoes and celery in a soup pot.

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.

A pot full of ham, potatoes and vegetable simmered in chicken broth.

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.

Shredded white cheddar cheese to be stirred into ham and potato soup.

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.

A pot of ham and potato soup with vegetables in a creamy broth, topped with parsley.

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

5 from 27 votes

Ham and Potato Soup

AuthorSara Welch
A bowl of ham and potato soup loaded with veggies in a creamy broth.
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!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course Soup
Cuisine American
Serves 6


  • 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


  • 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.


Calories: 362kcal | Carbohydrates: 25g | Protein: 17g | Fat: 18g | Saturated Fat: 12g | Cholesterol: 78mg | Sodium: 649mg | Potassium: 637mg | Fiber: 1g | Sugar: 7g | Vitamin A: 4125IU | Vitamin C: 17.2mg | Calcium: 264mg | Iron: 1.6mg

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Recipe Rating


  1. 5 stars
    Cheese and potato, a match made in heaven ! Nothing like a good hearty soup and this looks so easy, thanks for the recipe!

  2. 5 stars
    It’s winter here Down Under and I’m always on the hunt for simple, nutritious and filling dishes to serve the family – this went down a treat and warmed us right up!