Go Back
–+ servings
Cheesy Ham and Potato Soup

Creamy Cheesy Ham and Potato Soup for Cozy Nights

This Cheesy Ham and Potato Soup is a comforting dish perfect for chilly evenings, quick to prepare and full of hearty flavors.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 4 cups Diced Peeled Potatoes Russets are a great choice
  • 4 cups Water Chicken or vegetable broth can enhance flavor
  • 1 cup Sliced Carrot Try mixed vegetables as a substitute
  • 1 cup Chopped Onion Shallots can be used for a milder taste
  • 4 tablespoons Butter Feel free to swap with olive oil or margarine
  • 1/3 cup All-Purpose Flour Use a gluten-free flour blend for a gluten-free version
  • 2 cups 2% Milk Whole milk or non-dairy alternatives can also work
  • to taste Salt and Pepper Add garlic powder or lemon pepper for extra flavor
  • 2 cups Shredded Cheddar Cheese Try sharp cheddar or smoked gouda for a different twist
  • 2 cups Cubed Fully Cooked Ham Leftovers from holiday meals are perfect here
  • 1 cup Frozen Peas You can swap them with other frozen veggies

Equipment

  • large saucepan
  • separate saucepan
  • Whisk

Method
 

Step‑by‑Step Instructions
  1. In a large saucepan, combine the diced peeled potatoes, water, sliced carrots, and chopped onion. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 10-15 minutes until vegetables are tender.
  2. In a separate saucepan, melt the butter over medium heat. Whisk in the all-purpose flour until smooth, cooking for 1-2 minutes until lightly golden. Gradually whisk in the 2% milk, salt, and pepper, bringing it to a gentle boil. Stir constantly for 2 minutes until thickened.
  3. Remove from heat and stir in the shredded cheddar cheese until melted and creamy.
  4. Combine cheese mixture with the undrained potato and vegetable mixture, stirring gently.
  5. Fold in the cubed ham and frozen peas, cook on low heat for an additional 5-7 minutes until everything is heated through.
  6. Ladle the soup into bowls and serve immediately, perfect with crusty bread or a side salad.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 2000IUVitamin C: 20mgCalcium: 300mgIron: 2mg

Notes

Cut vegetables into larger chunks for a rustic texture. If the soup becomes too thick, add a splash more milk or broth to reach desired consistency. Avoid pre-shredded cheese for best melting results. This soup tastes even better the next day.

Tried this recipe?

Let us know how it was!