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Cheesy Ham and Potato Soup recipe

Cheesy Ham and Potato Soup recipe

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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Root vegetable soup
  • Potato soup

This is a super-easy, budget-friendly soup. It's thick, cheesy, creamy and truly hearty. Serve with crusty bread.

19 people made this

IngredientsServes: 2 - 4

  • 3 potatoes, diced
  • 1 onion, chopped
  • 350ml water
  • 2 cubes chicken stock
  • 225g cheese spread with ham

MethodPrep:5min ›Cook:20min ›Ready in:25min

  1. In a covered medium saucepan over high heat, combine the potatoes, onion, water and stock. Bring everything to the boil and cook for about 15 to 20 minutes or until potatoes are tender.
  2. Add the cheese spread and mash with a potato masher. Add more water if a thinner soup is desired.

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Reviews & ratingsAverage global rating:(19)

Reviews in English (17)

Instructions were easy and as promised but it does not wow and can definitely be too thick. The flavor was overwhelmed by the cheese with no clear seperation of ham from the cheese. Try this with a soft cheese and cooked ham bits rather then the recommended cheese spread.-30 Nov 2013


Cheese spread with bacon isn't available in my corner of the world, so I used cream cheese instead. After mashing with a potato masher I didn't like the texture, so I put it through the blender. The result was a creamy, delicious soup. I was going to add bacon, but thought it tasted great the way it was. It's not a good diet food because of the high fat and calories, but it's an excellent comfort food and treat. The three servings produced were quite large.-31 May 2005

by TJ Johnson

I would have given this recipe 5 stars if it hadn't just turned into mashed potatoes when I made it. I used homemade chicken stock instead of water and bouillon but when I cooked it like the recipe called for the potatoes absorbed all the liquid and all I was left with was mashed potatoes. I used 3 medium sized potatoes and ended up adding about another 2 cups of stock. I also used an 8 oz block of cream cheese instead of the cheese spread which I added and then pureed the soup. I added 6 slices of bacon cooked crisp and chopped up. It tasted fantastic and everybody in my family loved it. Will definitely be making this one again.-10 Jan 2007

Quick & Easy Cheesy Potato Soup with Ham & Broccoli

When it&rsquos cold outside, the best solution is to have something warm, satisfying and a bit decadent inside. There&rsquos no better way to fight the chill of winter and forget about the snow shovel for a few minutes than to sit down to a piping hot bowl of thick, rich creamy soup. This cheesy potato soup, loaded with cheddar, ham, and broccoli fits that bill perfectly.

A warning, though: This soup is not for the timid. There&rsquos nothing light about it. It&rsquos rich, hearty, thick and full of flavor. The texture is more like a thin batch of mashed potatoes than a full-on soup, but it is oh-so-worth every single spoonful.

Another plus is that this soup is the perfect foil for leftover holiday ham. You know, that big hunk of pork that would otherwise just end up as a few sandwiches or tossed in with a crock-pot full of beans? Yeah, that one.

Have pity on the pig. Give it a new life it can be proud of. Make it a star in this cheesy potato soup.

This is a simple recipe, guys. It doesn&rsquot take a degree in cookery. It shouldn&rsquot. This is the perfect meal for sitting around on a long, cold winter&rsquos night while enjoying conversation or maybe even a little TV. It&rsquos not fussy, is something that can be made on a busy night without having to stand over it, and it&rsquos GOOD. Very good. You&rsquore gonna love it.

Of course, you can&rsquot love it if I don&rsquot stop yappin&rsquo and tell you how to do it, so let&rsquos get to cooking, shall we?

Cheesy Ham and Potato Soup

Cheesy Ham and Potato Soup is a thick and hearty gluten-free soup recipe that's perfect for cold nights. Use leftover ham and mashed potatoes to make this simple soup even easier to whip up!

This post may contain affiliate links.

Merry Christmas Eve-eve! Are you all ready for the big day, if you celebrate? Packages wrapped, cookies baked, Fruit Christmas Trees assembled, wines tied with a bow, and baby’s first Christmas photo opps exhausted? “How much longer do I got to sit here in front of this tree, Ma?”

I had myself a Whitehaven + wrapping party a couple nights ago and for the first time in a long time I’m feeling totally prepared, and frankly pretty awesome, about the gifts I got for Ben and the boys, plus our families. I can’t take all the credit though – thanks to Amazon Prime I literally didn’t have to leave my house to purchase one single gift this year. Forget 2017 – cheers to technology! Speaking of technology, have you seen this selfie drone? Welcome to the (slightly disturbing) future people. Anyway, I can’t wait to tell you about the fabu gift we got each member of Ben’s family for Christmas – check out this Instagram post for a hint. ?

That said, I’m not dodging all the last minute holiday hustle and bustle. Ben and I have a ton of friends in town, plus my brother and his fiance Kelly are here through Monday, so we’ll be on the move for the next 72 hours trying to see everyone and do it all. I’m certainly glad there’s a big pot of Cheesy Ham and Potato Soup sitting in the fridge because it’s going to be super easy to reheat and eat in the midst of dashing off to here, there and everywhere this weekend!

This soup recipe, you guys…THIS SOUP RECIPE. It is so luxurious!

I created it to use up your leftover Christmas ham and mashed potatoes, but holy buckets I will not be waiting around for another holiday to make it again. I gave my Mom a tupperware of it to take home after watching the boys for a bit earlier this week and I got a text 2 minutes after she got home saying “soup is sooooo good!!” I replied with a big, fat “I TOLD YOU SO!

Pasta e Fagioli

Cheesy Ham and Potato Soup is truly a cinch to stir together, and is made even easier if you have leftover ham and mashed potatoes on hand. Vegetables are sauteed in butter then simmered in a combination of milk and chicken broth, thickened with prepared mashed potatoes, then jazzed up with freshly shredded sharp cheddar cheese and cubed ham. If you are making this outside of the holidays, buy a big ol’ ham steak and dice that piggy up, which is what I did. Super easy. Plus, like I said the soup reheats fabulously.

If you like cheesy soups, this one is going to be your jam. It’s decadent, thick, and creamy, and the ham bobbing in each spoonful is such a treat. Trust me and steer hungry Uncle Jim away from taking thirds of ham and mashed potatoes at the holiday dinner table this year – you’ve got soup to make!

Start by adding 2 large carrots, 1 rib celery, 1 large shallot or small onion, and 1/2 teaspoon dried thyme to 4 Tablespoons butter in a large soup pot or Dutch oven over medium heat. Season with salt and pepper then saute until softened 8-10 minutes. If the vegetables are taking forever, place a lid on top then let them simmer covered for a few minutes. Add 2 cloves minced garlic then saute for 30 seconds.

Sprinkle in 3 Tablespoons gluten-free flour (or all-purpose flour if you don’t need to eat GF,) then stir to combine and cook for 1 minute. Next add splashes of 2 cups each chicken broth and milk (I used skim) while stirring to create a smooth sauce, then pour the rest in. Turn the heat up to medium-high to bring the soup up to a bubble while stirring frequently, then turn the heat back down to medium and simmer until the soup is slightly thickened, 3-4 minutes.

Next add half of 3 cups prepared mashed potatoes (made from 3 large russet potatoes,) then whisk vigorously to combine before adding the remainder and whisking until smooth. Note that these prepared mashed potatoes already have butter, milk, and salt mixed in – vs being plain cooked potatoes that have been mashed.

Last step is to pull the soup off the heat then sprinkle in 8oz freshly shredded sharp cheddar cheese a little bit at a time, stirring until the cheese is completely melted before adding more. Finally add 2-1/2 cups cubed ham and stir to combine.

FYI – if you’re going the ham steak route you’ll want a 1-1/2 – 2lb ham steak.

Let the soup sit off the heat for 10 minutes to thicken, then taste and add more salt and pepper if necessary, and then ladle into bowls. I’m telling you – there is nothing better than this decadent, thick and cheesy soup. I hope you love it, and you guys? MERRY CHRISTMAS! Have a wonderful and blessed holiday – talk to you on the flip side!

How to Make Ham and Potato Soup

Prep &ndash This ham and potato soup is so easy to make! To start, chop the ham and all of your vegetables into small bite-size pieces. Next, you&rsquoll add everything into a large pot.

Heat &ndash Pour in the chicken broth and add the seasonings to the pot. Bring the pot to a simmer and then let the soup simmer until the potatoes are tender. This will typically take about 10-15 minutes.

Make The Roux &ndash When the vegetables are nearly cooked, you&rsquoll want to start making the roux. To make is, start by melting the butter over medium heat. Stir in the flour until it makes a paste and cook for about 3-4 minutes. Next, you&rsquoll add the milk and half and half to the butter mixture to make a creamy white sauce. You&rsquoll want to stir the mixture frequently to keep it from burning.

Combine &ndash Pour the sauce into the big pot with the ham and vegetables. Cook the soup until it is thick and creamy and then remove it from the heat.

Make It Cheesy &ndash It&rsquos technically optional, but I always like to stir some shredded cheese into the soup before serving to make it even richer and more delicious. I use about a cup and a half of cheddar cheese but you can adjust it to your preference.

Perfect Sides &ndash This soup is extra delicious with some crusty bread on the side for dipping! I like to serve it with a green salad on the side to make a balanced meal. My kids can be picky at times, but they will never say no to a bowl of this delicious ham and potato soup. It&rsquos always a favorite at my house!

Recipe Summary

  • 1 (30 ounce) package frozen hash brown potatoes, thawed
  • 1 (12 ounce) package pre-cooked ham steak, diced
  • 2 cups shredded sharp Cheddar cheese, or more to taste
  • 1 onion, chopped
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (8 ounce) container sour cream
  • ½ cup butter, melted
  • salt and ground black pepper to taste

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Stir hash browns, ham, Cheddar cheese, onion, cream of chicken soup, sour cream, and butter in a large bowl season with salt and black pepper. Transfer mixture to prepared baking dish and cover with aluminum foil.

Bake until bubbly and cheese is melted, 45 minutes to 1 hour. Remove foil and continue baking until brown, about 15 minutes more.

Recipe Summary

  • 4 cups peeled and sliced potatoes
  • 2 cups diced ham
  • ½ onion, chopped
  • 2 cups milk
  • 1 cup frozen peas
  • 3 tablespoons all-purpose flour
  • 2 tablespoons butter
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon onion powder
  • 1 teaspoon dried parsley
  • ¼ pound Cheddar cheese, diced
  • 1 pinch paprika, or to taste

Preheat oven to 350 degrees F (175 degrees C).

Layer half the potatoes, half the ham, and half the onion in an 2-quart baking dish repeat the layers.

Heat milk, peas, flour, butter, salt, black pepper, garlic powder, and onion powder in a saucepan over medium heat, stirring constantly, until thickened, 7 to 10 minutes.

Stir Cheddar cheese into sauce until cheese is melted.

Pour sauce over potato and ham mixture sprinkle with paprika.

Cover baking dish with aluminum foil.

Bake in the preheated oven until potatoes are tender, about 1 hour.

Remove foil and continue baking until lightly browned, about 15 minutes more.

Can I make this in the slow cooker:

To make this in the slow cooker just add in all ingredients except for your half and half and shredded cheese. Allow to cook on low for 7-8 hours or high for 5-6 hours. Until potatoes and vegetables are tender and cooked through. Before serving add in half and half with the shredded cheese and mix until cheese is melted and well combined. Serve and enjoy.

Cheesy Potato and Ham Soup – A Great Recipe for Leftover Ham

This Cheesy Potato and Ham Soup recipe is by far, one of our family&rsquos 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 &lsquobest ever&rsquo.

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.

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.

Add the flour to a little milk and whisk until smooth. This will help thicken your soup.

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 &ndash Cheddar Cheese soup is found next to the cream of &lsquowhatever&rsquo soups in the grocery aisle. However, if you can&rsquot 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.

Add the shredded cheese and ham cubes to the soup and stir until the cheese is completely melted and the ham is heated through.

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 &ndash 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.


Cheesy Potato and Ham Soup ready to be served!

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Cheesy Ham and Potato Soup recipe - Recipes

Cheesy Ham-and-Potato Soup

20min Prep, 30min Cook, 50min Total


  • ¼ cup butter
  • 1 cup chopped onion
  • 3 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 2 (32-oz) cartons chicken broth
  • 4 lb russet potatoes, peeled and cut into 1-inch pieces
  • 1 (8-oz) pkg chopped ham
  • 1 cup milk
  • 1 (8-oz) pkg shredded Cheddar cheese
  • ¾ cup sour cream


  1. Melt butter in a large Dutch oven over medium heat add onion and garlic. Cook, stirring often, 8 minutes or until onion is tender.
  2. Add flour cook, stirring constantly, 2 minutes. Gradually stir in broth. Add potatoes bring to a boil, reduce heat, and simmer 10 minutes or until potatoes are tender.
  3. Using a potato masher, mash potatoes to desired consistency. Stir in ham and milk. Add cheese, stirring until melted. Stir in sour cream cook until thoroughly heated. Season with salt and pepper to taste.

Side Dish Ingredients

  • 1 head iceberg lettuce
  • ¾ cup buttermilk Ranch dressing
  • 2 Roma tomatoes, chopped
  • ½ tsp seasoned pepper
  • 1 (3-oz) pkg French fried onions

Side Dish Instructions

  1. Cut lettuce into 6 wedges divide among 6 plates. Drizzle with dressing sprinkle with tomatoes, pepper, and onions.

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