Ham, Potato and Cheese Soup is a wonderfully creamy and satisfying homemade soup that combines tender potatoes, savory diced ham, sweet onions, and melted cheddar cheese in a rich, comforting broth. Every spoonful is packed with hearty ingredients and cozy flavors, making this soup an excellent choice for chilly evenings, family dinners, or a simple weekend lunch.This easy soup starts with a flavorful base of butter, onion, celery, and garlic before potatoes and broth are added to simmer until perfectly tender.
Ham Potato and Cheese Soup:
Diced ham brings a delicious smoky and savory flavor, while milk, cream, and cheddar cheese create a smooth, velvety finish. A touch of thyme, paprika, and black pepper balances the richness and gives the soup extra depth.Whether you are looking for a delicious way to use leftover cooked ham or simply want a comforting one-pot meal, Ham, Potato and Cheese Soup is an excellent choice. Serve it with crusty bread, garlic toast, crackers, or a fresh green salad for a complete and satisfying homemade meal.
History:
Potato soup has a long history in European and American home cooking because potatoes are affordable, filling, versatile, and easy to store. Simple potato soups traditionally combined potatoes with onions, broth, milk, or cream to create nourishing meals using inexpensive ingredients.Ham has also been used for generations to add savory flavor to soups and stews. Leftover ham, ham bones, and small pieces of cured pork were often incorporated into soups to extend meals and add richness without wasting food.Cheese-based potato soups became especially popular in modern American home cooking, combining the comforting qualities of traditional potato soup with creamy dairy and melted cheese. This Ham, Potato and Cheese Soup brings those familiar traditions together in one hearty, family-friendly recipe.
Subscribe to our youtube channel Kitchenpedia for more delicious recipes and hit the like button if you enjoyed this youtubevideo. Share it with your friends and Family.
Ham, Potato, and Cheese Soup
Ingredients
For the Soup
- 3 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 celery stalks, finely diced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 4 cups potatoes, peeled and cut into ½-inch cubes
- 2 cups whole milk
- 1 cup heavy cream
- 1½ cups sharp cheddar cheese, freshly shredded
- ½ teaspoon black pepper
- ¾ teaspoon salt, or to taste
- 2 tablespoons fresh parsley, chopped
Optional Garnishes
- Extra shredded cheddar cheese
- Chopped fresh parsley
- Sliced green onions
- Crispy bacon
- Diced ham
- Freshly cracked black pepper
- A light sprinkle of paprika
Instructions
Prepare the Ingredients
- Peel the potatoes and cut them into small, evenly sized cubes.Dice the cooked ham into bite-sized pieces.Finely chop the onion and celery, and mince the garlic.Preparing everything before cooking makes the soup easier to assemble.
Sauté the Vegetables
- Melt the butter in a large heavy-bottomed pot or Dutch oven over medium heat.Add the chopped onion and celery.Cook for approximately 5–7 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent
Add the Garlic
- Add the minced garlic and cook for approximately 30–60 seconds.Stir frequently so the garlic becomes fragrant without browning too much.
Make the Roux
- Sprinkle the flour over the vegetables.Stir continuously for approximately 1–2 minutes.Cooking the flour briefly removes its raw taste and helps create a creamy, thick soup.
Add the Broth
- Slowly pour in the chicken broth while stirring constantly.Continue stirring until the flour is completely incorporated and the mixture becomes smooth.
Add the Potatoes
- Add the cubed potatoes to the pot.Stir in the thyme, paprika, black pepper, salt, and bay leaf.Bring the soup to a gentle boil.
Add the Ham
- Add the diced cooked ham to the soup.Stir well and continue simmering for approximately 5 minutes so the ham warms through and flavors the broth.
Add the Milk
- Reduce the heat to low.Slowly stir in the whole milk.Heat gently until the soup is steaming hot, but do not allow it to boil vigorously after adding the dairy.
Add the Cream
- Pour in the heavy cream and stir gently.Continue cooking for approximately 2–3 minutes over low heat.The soup should become noticeably creamy and slightly thickened.
Add the Cheese
- Reduce the heat to very low or briefly remove the pot from the heat.Gradually add the freshly shredded cheddar cheese.Stir continuously until the cheese melts completely and the soup becomes smooth and creamy.
Garnish and Serve
- Ladle the hot soup into serving bowls.Top with extra shredded cheddar, fresh parsley, green onions, diced ham, or freshly cracked black pepper.Serve immediately with warm crusty bread, garlic toast, or crackers.
Notes
- Potatoes: Yukon Gold potatoes are excellent because they become creamy while still holding their shape. Russet potatoes can also be used for a starchier soup.
- Ham: Leftover baked ham, smoked ham, or thick-cut cooked ham works well in this recipe.
- Cheese: Sharp cheddar gives the soup a stronger cheesy flavor, while mild cheddar creates a gentler taste.
- Broth: Chicken broth adds savory flavor, but vegetable broth can be used if preferred.
- Salt: Add salt carefully because ham, broth, and cheese can all be naturally salty.
- Cream: Heavy cream creates a richer soup, but you can replace it with additional whole milk for a lighter version.
- Gluten-free: Replace all-purpose flour with a gluten-free flour blend or use cornstarch as the thickener.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
Tips for Ham Potato and Cheese Soup:
- Cut the potatoes evenly: Uniform pieces cook at the same rate and prevent some potatoes from becoming mushy before others are tender.
- Sauté the vegetables properly: Allow the onion and celery to soften well before adding the broth for better flavor.
- Use freshly shredded cheese: Freshly shredded cheddar generally melts more smoothly than packaged pre-shredded cheese.
- Do not boil the dairy: Gentle heat helps prevent the milk and cream from curdling or separating.
- Add cheese gradually: Stir in the cheese a little at a time for a smooth, creamy consistency.
- Use leftover ham: This recipe is an excellent way to transform leftover holiday or dinner ham into a new meal.
- Blend partially: Blending a small amount of the soup creates natural thickness while keeping the ham and potato pieces intact.
- Serve immediately: The soup is at its creamiest and most delicious when served hot and freshly prepared.
FAQs for Ham Potato and Cheese Soup:
Q: Can I use leftover ham?
Yes. Leftover cooked ham is perfect for this recipe. Dice it into small bite-sized pieces and add it once the potatoes are nearly tender.
Q: What potatoes are best for this soup?
Yukon Gold potatoes are an excellent choice because they have a naturally buttery texture. Russet potatoes work well if you prefer a thicker, starchier soup.
Q: Can I use pre-cooked ham?
Absolutely. Pre-cooked ham can be added directly to the soup. Since it is already cooked, it only needs enough time to heat through.
Q: Can I make this soup without heavy cream?
Yes. Replace the heavy cream with additional whole milk. The soup will be slightly lighter but will still have a creamy texture.
Q: How can I make the soup thicker?
You can blend some of the cooked potatoes directly into the soup with an immersion blender. You can also simmer the soup uncovered for a few additional minutes.
Q: Why did my cheese become grainy?
Cheese can become grainy if it is exposed to very high temperatures. Reduce the heat before adding the cheese and stir it in gradually.
Q: Can I make this soup gluten-free?
Yes. Replace the all-purpose flour with a gluten-free flour blend or use a small amount of cornstarch slurry to thicken the soup.
Q: Can I freeze Ham, Potato and Cheese Soup?
You can freeze it, but dairy-based soups may change texture slightly after thawing. For the best quality, refrigerate the soup and enjoy it within 3–4 days.
Conclusion:
Ham, Potato and Cheese Soup is the ultimate combination of hearty potatoes, savory ham, creamy dairy, and rich melted cheddar. The tender vegetables and flavorful broth create a delicious foundation, while the cheese and cream transform the soup into a wonderfully smooth and comforting meal.This recipe is especially useful when you have leftover ham in the refrigerator, but it is delicious enough to prepare from scratch whenever you want a warm and satisfying dinner. With simple ingredients and one pot, you can have a comforting homemade soup ready in less than an hour.Serve each bowl with extra cheddar cheese, fresh parsley, green onions, or crispy bacon, alongside crusty bread or garlic toast. Whether enjoyed on a cold evening, for a family lunch, or as a cozy weekend dinner, this Ham, Potato and Cheese Soup is a comforting recipe everyone will love.