If you’re looking for a cozy, comforting soup that’s rich, creamy, and full of flavor, then this Ham and Potato Cheddar Soup is exactly what you need. Packed with tender potatoes, savory ham, and melted cheddar cheese, this soup is the perfect dish for chilly days or whenever you want something hearty and satisfying. It’s creamy, cheesy, and incredibly filling, making it the ideal comfort food for any occasion.
What makes this soup so special is the combination of creamy potato base, salty ham, and sharp cheddar cheese. The potatoes are simmered until soft, and the ham adds a rich, savory depth of flavor. The cheddar cheese brings a deliciously creamy and tangy kick, making every spoonful indulgent and satisfying. Plus, it’s easy to make in just one pot, making cleanup a breeze!
I first made this Ham and Potato Cheddar Soup on a cold winter evening, and it quickly became a family favorite. The rich, comforting flavors paired with the creamy texture were exactly what we needed to warm up. Whether served with a side of crusty bread or as a standalone meal, it’s a dish that always brings smiles to the table. It’s a recipe that’s perfect for using up leftover ham, too!
Why This Ham and Potato Cheddar Soup Will Be Your New Go-To Comfort Food
- Creamy and indulgent: The combination of potatoes, ham, and cheese creates a rich, creamy texture that’s pure comfort in a bowl.
- Packed with flavor: The ham adds a savory depth, while the cheddar cheese provides a tangy richness.
- Quick and easy: With simple ingredients and just one pot, this soup comes together quickly and requires minimal prep.
- Filling and satisfying: It’s a hearty meal that will leave you full and satisfied, perfect for a cozy dinner.
What You Need For Ham and Potato Cheddar Soup
- 1 lb potatoes, peeled and diced (Yukon Gold or russet potatoes work well)
- 1 tbsp olive oil or butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups cooked ham, diced
- 4 cups chicken or vegetable broth
- 1 cup whole milk or heavy cream
- 1 1/2 cups shredded sharp cheddar cheese
- 1 tsp dried thyme (optional)
- Salt and pepper to taste
- Chopped green onions or fresh parsley for garnish (optional)
How to Make Ham and Potato Cheddar Soup
- Cook the vegetables: In a large pot, heat the olive oil or butter over medium heat. Add the diced onion and garlic, cooking for 3-4 minutes, until softened and fragrant.
- Add the potatoes and broth: Add the diced potatoes to the pot and stir. Pour in the chicken or vegetable broth, bringing the mixture to a boil. Reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Blend the soup (optional): If you prefer a smoother texture, you can blend part or all of the soup using an immersion blender. If you don’t have an immersion blender, carefully transfer a portion of the soup to a blender and blend until smooth.
- Add the ham and dairy: Once the potatoes are tender, stir in the diced ham, milk (or cream), and thyme (if using). Simmer for an additional 5-7 minutes to heat everything through and allow the flavors to meld together.
- Add the cheese: Lower the heat to low and stir in the shredded cheddar cheese, a little at a time, until it’s completely melted and the soup is creamy.
- Season and serve: Taste the soup and adjust seasoning with salt and pepper as needed. Serve hot, garnished with chopped green onions or fresh parsley if desired.
Tips
- If you like your soup extra creamy, you can replace the milk with heavy cream or add a dollop of sour cream.
- For a thicker soup, use a potato masher to mash some of the potatoes directly in the pot.
- Leftover ham works great in this soup, so it’s a great way to use up any holiday ham or rotisserie chicken.
- If you prefer a smoother soup, you can blend all of the ingredients until creamy or use a hand blender.
- For extra flavor, try adding a pinch of smoked paprika or a dash of hot sauce for a little heat.
Substitutions and Variations
- Vegetarian Version: Omit the ham and use vegetable broth, adding some sautéed mushrooms or plant-based sausage for a savory, meaty texture.
- Low-Carb Version: For a lower-carb version, substitute the potatoes with cauliflower florets for a similar texture without the carbs.
- Spicy Version: Add some diced jalapeños, a pinch of red pepper flakes, or a splash of hot sauce to give this soup a spicy kick.
Make a Healthier Version
- Lower Fat: Use low-fat milk or skim milk and reduce the amount of cheese for a lighter version of this soup.
- Gluten-Free: This soup is naturally gluten-free, but make sure to check the broth label for any hidden gluten.
- Dairy-Free: Use coconut milk and a dairy-free cheese substitute to make this soup dairy-free.
And there you have it! This Ham and Potato Cheddar Soup is a rich, hearty, and comforting meal that’s perfect for any day of the week. With its creamy texture and flavorful combination of ham, potatoes, and cheese, it’s sure to become a family favorite. Don’t forget to let us know how your soup turns out, and be sure to check out some of our other cozy soup recipes!
Frequently Asked Questions:
- Can I make this soup ahead of time?
Yes! You can make this soup ahead of time and store it in the fridge for up to 3 days. Reheat on the stove over low heat. - Can I use a different type of cheese?
Yes, you can use any cheese you like. Gouda, mozzarella, or even Monterey Jack would work well in this soup. - Can I make this soup in the slow cooker?
Yes, you can. Combine the ingredients in a slow cooker, cook on low for 6-7 hours, or until the potatoes are tender. Add the cheese at the end and stir until melted. - Can I freeze this soup?
Yes, this soup freezes well! Allow it to cool completely, then store it in an airtight container for up to 2-3 months. Reheat it on the stove when ready to serve. - How do I make this soup spicier?
Add a pinch of cayenne pepper or a few diced jalapeños for some extra heat. - Can I use a different type of potato?
Yes, you can use other potatoes like red potatoes or baby potatoes, but the texture of the soup may vary slightly depending on the type.
Ham and Potato Cheddar Soup
Course: All Word Recipes4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
1 lb 1 potatoes, peeled and diced (Yukon Gold or russet potatoes work well)
1 tbsp 1 olive oil or butter
1 medium 1 onion, diced
2 cloves 2 garlic, minced
2 cups 2 cooked ham, diced
4 cups 4 chicken or vegetable broth
1 cup 1 whole milk or heavy cream
1 1/2 cups 1 1/2 shredded sharp cheddar cheese
1 tsp 1 dried thyme (optional)
Salt and pepper to taste
Chopped green onions or fresh parsley for garnish (optional)
Directions
- Cook the vegetables: In a large pot, heat the olive oil or butter over medium heat. Add the diced onion and garlic, cooking for 3-4 minutes, until softened and fragrant.
- Add the potatoes and broth: Add the diced potatoes to the pot and stir. Pour in the chicken or vegetable broth, bringing the mixture to a boil. Reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Blend the soup (optional): If you prefer a smoother texture, you can blend part or all of the soup using an immersion blender. If you don’t have an immersion blender, carefully transfer a portion of the soup to a blender and blend until smooth.
- Add the ham and dairy: Once the potatoes are tender, stir in the diced ham, milk (or cream), and thyme (if using). Simmer for an additional 5-7 minutes to heat everything through and allow the flavors to meld together.
- Add the cheese: Lower the heat to low and stir in the shredded cheddar cheese, a little at a time, until it’s completely melted and the soup is creamy.
- Season and serve: Taste the soup and adjust seasoning with salt and pepper as needed. Serve hot, garnished with chopped green onions or fresh parsley if desired.
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