Ham, Potato, and Cheese Soup
Tender potatoes and savory ham make this soup hearty and satisfying.Melted cheddar cheese adds rich flavor and a creamy finish.Onion, celery, and garlic create a delicious aromatic foundation.Milk and cream give the broth a smooth and velvety consistency.Thyme, paprika, and black pepper add warmth and savory depth.Serve hot with crusty bread for the ultimate comforting meal.
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.