Name: Recipe "Cheesy Ham and Potato Soup"
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tbsp olive oil; 1 small yellow onion (diced); 2 cloves garlic (minced); 5 cup potatoes (we use Russet potatoes) (washed peeled, and diced); 2 14 ounce cans chicken or vegetable broth; 3 tbsp unsalted butter; 3 tbsp all-purpose flour; 2 cup milk; 1 cup sharp Cheddar cheese (shredded); 2 cup leftover ham (diced); salt and black pepper; green onions (sliced for garnish)

A natural next stop: Sweet Potato Soup, Corn Chowder, and Chicken Fajita Soup.

Why This Cheesy Ham and Potato Soup Is a Go-To Leftover Ham Recipe

Josh makes this soup after every big holiday because we always end up with leftover ham. I think he plans it that way so he can make Cheesy Ham and Potato Soup. It’s his favorite. The soup is super easy to make, you deserve a break after cooking a big feast. This soup comes together in about 30 minutes. We use russet potatoes, but Yukon gold works too. And you can use chicken or vegetable broth, whichever you have on hand. A quick puree with an immersion blender gives it that creamy texture without extra cream.

Reasons to Love This Cheesy Ham and Potato Soup

Ready in 30 minutes, perfect for a quick weeknight dinner after a holiday.
Uses up leftover ham, so nothing goes to waste.
Creamy texture comes from pureeing part of the potatoes, no heavy cream needed.

Key Ingredients for the Best Cheesy Ham and Potato Soup

Potatoes: Russets give a fluffy texture when pureed, but Yukon Golds work too. Peel and dice them evenly so they cook at the same rate.
Sharp Cheddar Cheese: Use freshly shredded cheese, pre-shredded has anti-caking agents that can make the soup grainy. Sharp cheddar adds a nice tang.
Leftover Ham: Dice it into bite-sized pieces. Smoked ham adds a deep savory flavor. If your ham is salty, go easy on added salt.

Kitchen Tools for Making Cheesy Ham and Potato Soup

Large stock pot or Dutch oven for simmering the soup
Medium saucepan for making the milk roux
Immersion blender (or regular blender, working in batches) for pureeing potatoes
Slotted spoon to remove some potatoes before blending

Tips for Making the Best Cheesy Ham and Potato Soup

For a smooth, creamy soup, puree only about two-thirds of the potatoes. Leave the rest chunky for texture. When making the roux, cook the flour and butter for a full 2 minutes to get rid of the raw flour taste. Then whisk in the milk gradually to avoid lumps. Keep the heat on medium-low so the milk doesn’t scorch. Stir in the cheese off the heat to prevent it from separating.

How to Adjust the Thickness of Cheesy Ham and Potato Soup

The amount of broth you use determines the final thickness. For a stew-like consistency, use only 3 cups of broth instead of 4. For a thinner soup, add up to 1 cup more broth. Remember that the soup will thicken as it cools, so it’s better to aim for a slightly thinner texture while cooking. If you overshoot, let it simmer uncovered for a few minutes to reduce.

Cheesy Ham and Potato Soup Variations to Try

To make this soup vegetarian, skip the ham and use vegetable broth. Add extra diced carrots and celery for more substance. If you want a different cheese flavor, swap sharp cheddar for smoked gouda or gruyere. For a slow-cooker version, sauté the onion and garlic first, then add everything except the milk, butter, and flour. Cook on low for 6-8 hours, puree part of the potatoes, then stir in a slurry of butter and flour mixed with milk and cook on high until thickened.

What to Serve with Cheesy Ham and Potato Soup

Garnish each bowl with sliced green onions and a little extra shredded cheese. Serve with warm buttermilk biscuits or crusty bread to soak up every last drop. A simple side salad with a tangy vinaigrette cuts through the richness nicely.

How to Store Leftover Cheesy Ham and Potato Soup

Let the soup cool completely, then transfer it to an airtight container. Refrigerate for up to 4 days. The soup will thicken as it sits; when reheating, add a splash of chicken broth or milk to restore the desired consistency.

Can You Freeze Cheesy Ham and Potato Soup?

Yes, you can freeze this soup for up to 3 months. Cool it fully, then pour into freezer-safe containers, leaving a little headspace. Thaw overnight in the refrigerator before reheating. Note that the texture may change slightly, potato-based soups can get a bit grainy after freezing. Stir well while reheating to smooth it out.

Best Ways to Reheat Cheesy Ham and Potato Soup

For the best texture, reheat on the stovetop over medium-low heat, stirring occasionally. Add a small amount of broth or milk if it’s too thick. In the microwave, reheat in 30-second bursts, stirring between each, until hot. Avoid boiling the soup, as the cheese can separate.

Cheesy Ham and Potato Soup FAQs

Can I use milk instead of chicken broth?

You can, but the soup will be less savory and much richer. Use whole milk and consider reducing the butter to 2 tablespoons to keep it from being too heavy. Also, the potato cooking time might be a bit longer if using milk, so simmer gently.

Can I make this dairy-free?

Yes, substitute the butter with a plant-based butter or oil, use unsweetened almond or oat milk for the milk, and use a dairy-free shredded cheddar. Keep in mind that melting properties vary, so choose a brand that melts well.

Why is my soup too thick?

Potato soups thicken as they sit because the starch absorbs liquid. If it’s too thick, stir in additional broth or milk a little at a time until you reach the desired consistency. When reheating leftovers, you’ll almost always need to add liquid.

Can I add other vegetables?

Absolutely. Diced carrots, celery, or even corn would be great. Sauté them with the onion to soften before adding potatoes and broth. Adjust the cooking time so they become tender.

Recipe

Cheesy Ham and Potato Soup

This easy Cheesy Ham and Potato Soup is the perfect recipe to use up your leftover Easter or Christmas ham. The soup is creamy, comforting, and so easy to make!

easy

10 min

Prep Time

20 min

Cook Time

30 min

Total Time

Servings

Dinner

Course

American

Cuisine

484 kcal

Calories

Ingredients

Servings

1 tbsp olive oil
1 small yellow onion, diced
2 cloves garlic, minced
5 cup potatoes (we use Russet potatoes), washed peeled, and diced
2 14 ounce cans chicken or vegetable broth
3 tbsp unsalted butter

3 tbsp all-purpose flour
2 cup milk
1 cup sharp Cheddar cheese, shredded
2 cup leftover ham, diced
salt and black pepper
green onions, sliced for garnish

Instructions

1
In a large stock pot, heat olive oil and sauté onion until tender, about 5 minutes. Add garlic and cook for 2 minutes. Add diced potatoes and broth to the pot. Bring to boil and reduce to medium heat. Let potatoes cook until tender, about 15 minutes. With a slotted spoon, remove 1 1/2 cups of the potatoes. Set aside. Puree the remaining potatoes with a hand blender until smooth.
2
In a medium saucepan, melt butter. Stir in flour and cook for 2 minutes. Whisk in milk, bring to a boil and simmer until thickened. Slowly stir mixture into large stock pot with the pureed potatoes. Stir the reserved potatoes back into the soup.

3
Stir in the shredded cheese until melted. Add in the diced ham. Season with salt and pepper, to taste. Ladle the soup into bowls and garnish with green onion, if desired. Enjoy!

Nutrition (per serving)

484kcal

Calorie breakdown

Protein19%94 kcal

Fat58%281 kcal

Carbohydrates23%112 kcal

How this was calculated — 10 of 12 ingredients matched

olive oilOil, corn, peanut, and olive133 kcal

garlicGarlic, raw15 kcal

potatoes (we use Russet potatoes)Potatoes, raw, skin696 kcal

unsalted butterButter, salted323 kcal

all-purpose flourFlour, wheat, all-purpose, enriched, bleached165 kcal

milkMilk, buttermilk, fluid, whole298 kcal

sharp Cheddar cheeseCheese, cheddar, sharp, sliced984 kcal

leftover hamHam, minced1262 kcal

salt and black pepperPepper, banana, raw0 kcal

green onionsOnions, young green, tops only0 kcal

Serving size ≈ 315 g · 8 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: Boiled, comfort-food, dairy, meat, soup

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