There’s something almost magical about watching a pot of Cheesy Ham and Potato Soup simmer on the stove, sending tendrils of savory aroma throughout the house on a cold day. This soul-satisfying recipe has become my family’s definition of comfort food, combining velvety cheese, tender potatoes, and savory ham in each warming spoonful. What makes this Cheesy Ham and Potato Soup truly special is the perfect balance of textures—the creamy soup base provides a luxurious canvas for the hearty chunks of potato and the savory bites of ham, creating an experience that’s both rustic and refined. The first taste delivers a symphony of flavors: the earthy sweetness of potatoes, the smoky depth of ham, and the rich tanginess of cheese, all tied together with aromatic vegetables and herbs. As the steam rises from your bowl, carrying with it hints of thyme and garlic, you’ll find it impossible not to immediately dip your spoon in for another taste. Keep reading to discover how this Cheesy Ham and Potato Soup can transform ordinary ingredients into an extraordinary meal that your family will request again and again.
Why You’ll Love This Cheesy Ham and Potato Soup
If you’ve ever struggled with soup recipes that turn out watery and bland or, conversely, heavy and overwhelming, this Cheesy Ham and Potato Soup solves both problems beautifully. The carefully balanced consistency is thick enough to be satisfying without becoming stodgy, while the layered flavors ensure every spoonful is interesting and delicious.
I still remember the first winter after we moved to Minnesota, when temperatures plummeted to levels this Southern transplant had never experienced. My neighbor Kate, born and raised in the frigid North, brought over a steaming pot of her family’s Cheesy Ham and Potato Soup. “This will get you through February,” she promised with a knowing smile. That evening, as wind howled outside and my family gathered around bowls of this comforting soup, I understood what she meant. The next day, I called to beg for the recipe, and she laughed, saying, “I thought you might.” Over the years, I’ve adapted it, but the soul-warming essence remains the same—and it does indeed get us through the coldest months.
What truly sets this Cheesy Ham and Potato Soup apart is its incredible versatility. It serves beautifully as a main dish with just a simple side salad and crusty bread, but can also be the first course for a more elaborate meal. The soup reheats wonderfully for lunches throughout the week, and even freezes well if you follow the tips I’ll share later. For casual gatherings, I often serve it in a slow cooker set to warm, allowing guests to help themselves throughout the evening. The recipe also scales beautifully for crowds or can be easily halved for smaller households.
Now, let’s dive into the ingredients that make this Cheesy Ham and Potato Soup so irresistible.
Ingredients for Perfect Cheesy Ham and Potato Soup
The Base Ingredients
- 2 tablespoons butter – Provides a rich foundation and helps cook the vegetables without browning them too quickly. For a deeper flavor, try using half butter and half olive oil. For dairy-free adaptations, a good quality olive oil works well.
- 1 medium yellow onion, diced (about 1 cup) – Creates the aromatic foundation of the soup. Sweet onions like Vidalia make a milder base if you prefer, while red onions add a slightly sharper note.
- 2 medium carrots, diced (about 1 cup) – Adds natural sweetness, color, and texture. Rainbow carrots can add visual interest if you’re serving for a special occasion.
- 2 stalks celery, diced (about 1/2 cup) – Provides subtle flavor depth and traditional soup base texture. If you’re not a celery fan, you can substitute with an extra carrot or a small diced fennel bulb for a different but complementary flavor.
- 3 cloves garlic, minced – Adds aromatic depth that’s essential to balanced flavor. Fresh is best, but in a pinch, 1 teaspoon of garlic powder can substitute.
- 1/4 cup all-purpose flour – Works as a thickening agent to create the soup’s silky texture. For gluten-free diets, substitute with 2 tablespoons cornstarch or rice flour.
- 4 cups chicken broth – Forms the liquid base of the soup. Homemade stock provides the best flavor, but a good quality low-sodium store-bought broth works well. Vegetable broth can be substituted but will change the flavor profile slightly.
The Star Ingredients
- 2 pounds Yukon Gold potatoes, peeled and diced into 1/2-inch cubes (about 5-6 medium potatoes) – The hero of our Cheesy Ham and Potato Soup. Yukon Golds have the perfect balance of starch and waxiness, holding their shape while still contributing to the soup’s creamy texture. Red potatoes are a good substitute if you prefer a firmer bite, while russets will break down more, creating an even creamier soup.
- 2 cups ham, diced into 1/2-inch cubes – Provides savory, smoky flavor and hearty texture. This is an excellent use for leftover holiday ham, but any good quality cooked ham from the deli works beautifully. For a lighter version, smoked turkey can be substituted.
- 2 cups sharp cheddar cheese, freshly grated – Creates that irresistible cheese flavor and helps thicken the soup. Pre-shredded cheese often contains anti-caking agents that can affect meltability, so grating your own produces the smoothest result. For varied flavor, substitute up to half the cheddar with Gruyère, smoked Gouda, or Colby Jack.
- 1 cup whole milk – Adds creaminess without making the soup too heavy. For a richer version, substitute with half-and-half or light cream. For a lighter version, 2% milk works well too.
The Flavor Enhancers
- 1 teaspoon dried thyme – Provides classic herbal notes that complement both the potatoes and ham. Fresh thyme is even better—use 1 tablespoon fresh leaves if available.
- 1 bay leaf – Adds subtle depth and aromatic complexity. Don’t skip this humble ingredient—it works magic in the background!
- 1 teaspoon Dijon mustard – A secret ingredient that enhances the cheese flavor without tasting mustardy. Whole grain mustard makes an interesting textural alternative.
- 1/2 teaspoon smoked paprika – Amplifies the smoky notes from the ham. For extra smokiness, increase to 1 teaspoon.
- Salt and freshly ground black pepper to taste – Remember that ham and cheese both contribute saltiness, so add additional salt cautiously and taste as you go.
Optional Garnishes
- Chopped fresh chives or green onions – Adds a fresh, mild onion flavor and beautiful color contrast.
- Extra shredded cheese – Because more cheese is always welcome!
- Crispy bacon bits – For those who want to take the smoky, savory elements to the next level.
- Sour cream or crème fraîche – A dollop adds luxurious tanginess and visual appeal.
How to Make Cheesy Ham and Potato Soup
Step 1: Prepare Your Base
- In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat until it begins to foam slightly but not brown.
- Add the diced onion, carrots, and celery to the pot. Sauté the vegetables for 5-7 minutes until they begin to soften. The onions should become translucent but not browned.
- Add the minced garlic and cook for an additional 30-60 seconds, just until fragrant. Be careful not to burn the garlic, as it can quickly become bitter.
- Sprinkle the flour over the vegetables and stir constantly for about 2 minutes to cook out the raw flour taste. The mixture will form a thick paste coating the vegetables—this roux will help thicken your soup.
Step 2: Build Your Soup
- Gradually add the chicken broth about 1 cup at a time, whisking continuously to prevent lumps from forming. Each addition should be fully incorporated before adding more.
- Once all the broth is added, stir in the dried thyme, bay leaf, and smoked paprika.
- Add the diced potatoes to the pot, ensuring they’re submerged in the liquid. If needed, add a bit more broth or water to cover.
- Bring the mixture to a gentle boil, then reduce heat to maintain a simmer. Cover partially with a lid and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork but not falling apart.
Step 3: Add the Richness
- Once potatoes are tender, reduce heat to low and stir in the diced ham. Allow it to warm through for about 2-3 minutes.
- Remove the bay leaf and discard.
- For a creamier texture, use an immersion blender to briefly pulse the soup, being careful to leave plenty of potato chunks intact. Alternatively, you can transfer about 2 cups of the soup to a standard blender, pulse a few times, and return it to the pot. This step is optional but creates that perfect balance of chunky and creamy.
- Stir in the milk and Dijon mustard, allowing the soup to heat through but not boil. Simmering too vigorously after adding milk can cause it to separate.
- Add the grated cheese one handful at a time, stirring after each addition until completely melted before adding more. This gradual approach ensures smooth incorporation without clumping.
- Taste and adjust seasoning with salt and pepper as needed, remembering that the ham and cheese already contribute saltiness.
Step 4: Serve and Garnish
- Ladle the hot Cheesy Ham and Potato Soup into bowls. The consistency should be rich and velvety, thick enough to coat the back of a spoon but still easily spooned.
- Top each serving with your choice of garnishes—a sprinkle of extra cheese, fresh chives, a dollop of sour cream, or crispy bacon pieces all work beautifully.
- Serve immediately while hot, accompanied by crusty bread for dipping.
Creative Variations for Cheesy Ham and Potato Soup
1. Loaded Baked Potato Style
Transform your Cheesy Ham and Potato Soup into a loaded baked potato experience by adding 1/2 cup sour cream to the finished soup and topping each bowl with crispy bacon pieces, extra shredded cheddar, and thinly sliced green onions. For authentic baked potato flavor, leave the potato skins on when dicing. This variation turns an already comforting soup into a true crowd-pleaser that’s perfect for game days.
2. Roasted Garlic and Herb Upgrade
Elevate the flavor profile by adding a whole head of roasted garlic instead of fresh garlic. Simply cut the top off a garlic head, drizzle with olive oil, wrap in foil, and roast at 400°F for 40 minutes until soft and caramelized. Squeeze the softened cloves into the soup when adding the broth. Additionally, create a fresh herb finish by stirring in 2 tablespoons each of chopped fresh parsley and chives just before serving. The roasted garlic adds remarkable sweetness and depth.
3. Beer Cheese Transformation
For an adult version with pub-style flair, reduce the chicken broth by 1 cup and add 1 cup of good quality lager or ale when adding the liquids. Choose a beer with malty notes rather than bitter hops. Also, substitute half the cheddar with smoked Gouda for enhanced complexity. The beer adds a subtle yeasty depth that works wonderfully with the smoky, cheesy elements of the soup.
4. Southwest Kick
Add southwestern flair by incorporating 1 diced red bell pepper with the other vegetables, substituting pepper jack for half the cheddar cheese, and adding 1 can of drained and rinsed black beans and 1 cup of corn kernels when you add the ham. Finish with a garnish of chopped cilantro, diced avocado, and a squeeze of lime juice for a fusion twist that maintains the comforting essence while introducing bright, fresh flavors.
5. Harvest Autumn Version
During fall months, create a seasonal adaptation by adding 1 cup of peeled, diced butternut squash along with the potatoes and incorporating 1 teaspoon of fresh sage instead of thyme. A pinch of nutmeg added with the milk enhances the autumnal flavors. This variation has a subtle sweetness and beautiful golden color that showcases fall produce while maintaining the comforting qualities of the original soup.
6. Lighter Cauliflower Blend
For a lower-carb adaptation, replace half the potatoes with 2 cups of cauliflower florets. The cauliflower adds wonderful texture while reducing the carbohydrate content. Cook everything according to the original instructions—the cauliflower will become tender at about the same rate as the potatoes. This version maintains all the creamy, cheesy satisfaction while being a bit lighter.
Cheesy Ham and Potato Soup
Equipment
- ✔️ Mixing bowls
Ingredients
Base Ingredients:
- 2 tbsp butter
- 1 medium yellow onion diced (about 1 cup)
- 2 medium carrots diced (about 1 cup)
- 2 stalks celery diced (about ½ cup)
- 3 cloves garlic minced
- ¼ cup all-purpose flour
- 4 cups chicken broth
Main Ingredients:
- 2 lbs Yukon Gold potatoes peeled & diced (about 5-6 medium)
- 2 cups cooked ham diced
- 2 cups sharp cheddar cheese freshly grated
- 1 cup whole milk
Seasonings:
- 1 tsp dried thyme
- 1 bay leaf
- 1 tsp Dijon mustard
- ½ tsp smoked paprika
- Salt & pepper to taste
Optional Garnishes:
- Chopped fresh chives or green onions
- Extra shredded cheese
- Crispy bacon bits
- Sour cream or crème fraîche
Instructions
Step 1: Prepare the Base
- 1️⃣ In a large pot, melt butter over medium heat.
- 2️⃣ Sauté onions, carrots, and celery for 5-7 minutes until softened.
- 3️⃣ Add garlic and cook for 30 seconds until fragrant.
- 4️⃣ Sprinkle in flour, stirring constantly for 2 minutes to create a roux.
Step 2: Build the Soup
- 5️⃣ Gradually whisk in chicken broth until smooth.
- 6️⃣ Stir in thyme, bay leaf, smoked paprika, and potatoes.
- 7️⃣ Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
Step 3: Add the Creamy Goodness
- 8️⃣ Stir in ham, heating for 2-3 minutes. Remove bay leaf.
- 9️⃣ Add milk and Dijon mustard, stirring gently.
- 🔟 Slowly add grated cheese, stirring until melted and smooth.
Step 4: Serve & Enjoy!
- 🔹 Taste and adjust seasoning with salt & pepper.
- 🔹 Ladle into bowls, garnish as desired, and serve hot!
Notes
❄️ Freezing: Freeze without cheese and milk for up to 3 months. Add dairy after reheating.
🔥 Thicker Soup? Mash some potatoes or blend a portion of the soup.
🌱 Make it Lighter: Substitute half the potatoes with cauliflower.
🌮 Southwest Twist: Add corn, black beans, and pepper jack cheese for a bold flavor.
Nutrition
Frequently Asked Questions About Cheesy Ham and Potato Soup
How should I store leftover Cheesy Ham and Potato Soup?
Allow the soup to cool completely, then transfer to airtight containers and refrigerate for up to 3-4 days. When reheating, do so gently over medium-low heat, stirring occasionally to prevent scorching. You may need to add a splash of milk or broth during reheating, as the soup will continue to thicken in the refrigerator. Avoid bringing the soup to a vigorous boil when reheating, as this can cause the dairy to separate.
Can I freeze this Cheesy Ham and Potato Soup?
Yes, with some considerations. Dairy-based soups can sometimes separate when frozen and thawed, but using these tips helps maintain quality: Cool the soup completely, portion into freezer-safe containers leaving some expansion room, and freeze for up to 2 months. For best results, freeze the base soup before adding the cheese and milk. When ready to serve, thaw overnight in the refrigerator, reheat gently, and add fresh dairy and cheese. If you do freeze the complete soup, whisk well while reheating to reincorporate any separated elements.
Can I make this Cheesy Ham and Potato Soup in a slow cooker?
Absolutely! This recipe adapts beautifully to slow cooking with a few adjustments. Complete Step 1 (preparing the base) on the stovetop, then transfer everything to your slow cooker along with the broth, seasonings, and potatoes. Cook on low for 6-7 hours or high for 3-4 hours until potatoes are tender. In the last 30 minutes, stir in the ham, milk, and cheese. The slow cooker method is perfect for busy days when you want to return home to a ready-made meal.
My soup isn’t as thick as I’d like. How can I fix it?
Several options can help thicken your Cheesy Ham and Potato Soup if it seems too thin. The easiest method is to make a slurry with 1 tablespoon cornstarch mixed with 2 tablespoons cold water, then stir this into the simmering soup until it reaches your desired consistency. Alternatively, you can remove some potatoes, mash them, and return them to the pot. For a richer solution, mix 1 tablespoon softened butter with 1 tablespoon flour to make a beurre manié, then whisk small pieces into the simmering soup until thickened.
Can I make this soup vegetarian?
While ham is a signature ingredient in this Cheesy Ham and Potato Soup, you can create a delicious vegetarian version. Substitute vegetable broth for chicken broth and replace the ham with either extra vegetables (mushrooms add wonderful umami) or plant-based ham alternatives. To add the smoky flavor that ham provides, increase the smoked paprika to 1 teaspoon and consider adding 1/2 teaspoon of liquid smoke. Smoked cheese can also help replace the missing flavor dimension.
Why did my cheese clump instead of melting smoothly?
Cheese clumping usually results from either heat that’s too high or adding too much cheese at once. Always reduce heat to low before adding cheese, make sure the soup is not boiling, and add cheese gradually in small handfuls, allowing each addition to melt completely before adding more. Also, grate your own cheese rather than using pre-packaged shredded cheese, which contains anti-caking agents that can affect melting. If you do experience clumping, sometimes an immersion blender can help smooth things out.
A Bowl Full of Memories
Every time I ladle out steaming bowls of this Cheesy Ham and Potato Soup, I think about that first Minnesota winter and Kate’s neighborly gift that made us feel truly at home. What began as an act of kindness has evolved into my family’s tradition—the first soup I make when leaves begin to change and the last comfort food we enjoy before spring fully arrives. My daughter, now grown and living in her own apartment, called last month during the first cold snap to ask for “that cheesy potato soup recipe that makes the house smell like home.”
That’s what I cherish most about this Cheesy Ham and Potato Soup—it’s more than just a meal; it’s a way of creating comfort and connection. The recipe respects traditional soup-making techniques passed down through generations, yet allows for personal touches that make it uniquely yours. Some families might prefer more ham, others more cheese, and some might add their own special herbs based on cultural heritage or personal preference.
I encourage you to approach this recipe as a starting point for your own soup story. Perhaps you’ll add an ingredient that reflects your family’s background or adjust the consistency to match your perfect definition of comfort food. The beauty of cooking lies in this balance—honoring time-tested methods while finding room for innovation and personal expression.
So as the weather turns cool and the days grow shorter, I hope this Cheesy Ham and Potato Soup brings to your home what it has brought to mine—warmth that goes beyond temperature, nourishment that feeds more than hunger, and the simple joy that comes from gathering around steaming bowls of soup made with care. This isn’t just dinner; it’s a hug in a bowl, waiting to become part of your family’s story too.