This Cheesy Potato and Ham Soup recipe is by far, one of our family’s favorite meals.

In fact, whenever I ask our adult children what they would like for dinner, they always request either Drunken Chicken or this potato soup.

A bowl of Cheesy Potato & Ham Soup topped with shredded cheese, green onions and bacon bits.

And this past week, when I was rummaging through the freezer for dinner inspiration, I was extremely happy to find frozen ham slices on the back shelf.

Although I thought about making Ham & Bean Soup or Ham Salad, I knew that I could put a smile on the face of everyone if I made this Cheesy Potato and Ham Soup instead.

How To Make Cheesy Potato and Ham Soup

Although this soup is extremely easy to make, there are a few hints to make it absolutely the ‘best ever’.

diced potatoes — We use approximately 8 cups of peeled and diced Yukon Gold Potatoes for this recipe.

First, you must determine what type of potatoes to use. Although Russet potatoes hold up well when diced and cooked, we prefer to use Yukon gold potatoes instead.

Yukon gold potatoes have a natural butter flavor which compliments the other flavors in this Cheesy Potato & Ham Soup recipe.

Next, peel and dice your potatoes in small, bite size sections. Try to keep the potato cubes as uniform as possible for even cooking.

potato soup immersion blender — If you use an immersion blender after the potatoes are cooked and tender, it will make your soup more creamy.

Now it is time to get cooking!

First, in a large stockpot, add a tablespoon of oil and saute the onions and celery for 3-4 minutes. Then add the garlic and continue to saute for one additional minute.

Next, add the peeled and diced potatoes, chicken stock and spices. Bring the pot to a boil and reduce and simmer for 10-15 minutes or until the potatoes are fork tender.

While the potato soup is simmering, prepare the thickening agent. In a large bowl, add 1/2 cup of milk and 2 tablespoons flour and whisk until smooth. Add the remaining milk and cheddar cheese soup, mix to combine and set aside.

*NOTE – Cheddar Cheese soup is found next to the cream of ‘whatever’ soups in the grocery aisle. However, if you can’t find it, or prefer not to use it, simply add an additional cup of shredded cheese at the end of the recipe.

Once the potatoes are fork tender, use an immersion blender to quickly puree about 1/4 of the Potato Soup mixture. Although this step is not absolutely necessary, it will make your soup creamier.

Now it is time to add the milk to the potatoes. Let the mixture simmer for 5 minutes, stirring occasionally.

And to finish off this delicious Cheesy Potato and Ham Soup – stir in the cheese and cooked ham cubes. Be sure to stir constantly until the cheese completely melts and is incorporated.

Serve immediately. We like top our soup with additional cheese, green onions, and bacon bits.

Enjoy!

bowl of Cheesy Potato and Ham Soup — Cheesy Potato and Ham Soup ready to be served!

Jim and Mary Competti have been writing gardening, DIY and recipe articles and books for over 15 years from their 46 acre Ohio farm. The two are frequent speakers on all things gardening and love to travel in their spare time.

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Mary and Jim

Cheesy Potato and Ham Soup Recipe

Loaded potato soup recipe kicked up a notch by adding chunks of precooked ham. The perfect recipe for using leftover holiday ham.

Ingredients

1 Tbsp. extra virgin olive oil
1 medium onion, diced
2 ribs of celery, diced
2 lbs. Yukon Gold or Russet potatoes, peeled and diced (approximately 8 cups)
3 cloves garlic, minced
2 teaspoons garlic salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper, more or less to taste
4 cups chicken broth, low-sodium
3 cups milk, divided
2 tablespoons all-purpose flour
1 can of Cheddar Soup
1 cup shredded Sharp Cheddar Cheese
1-2 cups cooked diced ham

Suggested Toppings:

Shredded Sharp Cheddar Cheese
Green onions
Bacon bits

Instructions

In a large stockpot over medium-high heat, add the oil. Once hot add the onions and celery and saute for 3-4 minutes. Then add in the garlic and continue to saute for 1 minute.
Add the peeled and diced potatoes, garlic salt, black and cayenne pepper to the pot.
Pour the chicken broth over the potatoes and make sure that they are covered, adding additional water as needed.
Bring to a boil and then reduce heat and simmer for 10-15 minutes, or until fork tender.
While the potatoes are boiling, pour 1/2 cup of milk in a large bowl and whisk in the flour until smooth. Pour the remaining milk in the same bowl, along with the Cheddar soup, set aside.
Once the potatoes are fork tender, use an immersion blender to partially blend the mixture - you want about 1/4 blended to make a creamier soup. (skip this step if desired).
Add the milk mixture to the pot and continue to simmer for 5 minutes, stirring occasionally.
Add the Sharp Cheddar Cheese and diced ham. Continue to simmer until the cheese is melted, stirring constantly.
Remove from the heat. Serve immediately with additional cheddar cheese, green onions, and bacon on top.

Notes

You can substitute the can of cheddar soup with an additional cup of freshly grated Sharp Cheddar Cheese, adding it at the same time as the cheese listed in the recipe if you prefer.

Recipe provided by Make Your Meals

Nutrition Information:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g