Perfect Cheesy Ham and Potato Soup Recipe | Comfort Food Guide

The perfect cheesy ham and potato soup combines tender diced potatoes, quality ham, rich chicken broth, and sharp cheddar cheese for a creamy, comforting meal. This easy recipe serves 6, takes 45 minutes to prepare, and transforms simple ingredients into a satisfying dish ideal for using leftover holiday ham. Key to success: don't boil the soup after adding cheese to prevent separation, and use russet potatoes for optimal texture.

The Ultimate Cheesy Ham and Potato Soup Guide

Nothing beats a bowl of creamy cheesy ham and potato soup on a chilly day. This beloved comfort food combines humble ingredients into a satisfying meal that's perfect for using leftover holiday ham or creating from scratch. Unlike many online recipes that result in grainy cheese or watery broth, our tested method delivers consistently smooth, flavorful soup with the ideal potato-to-ham ratio.

Why This Cheesy Ham and Potato Soup Recipe Works

Most cheesy potato soup recipes fail by adding cheese directly to boiling liquid, causing separation. Our professional kitchen-tested approach uses a roux-based method that creates an emulsion, ensuring your creamy ham and potato soup stays velvety smooth from first spoonful to last. The secret lies in temperature control and ingredient sequencing.

Essential Ingredients Explained

Quality ingredients make the difference between good and exceptional homemade cheesy ham soup. Here's what you need and why each matters:

Ingredient	Why It Matters	Pro Tip
Russet potatoes	Higher starch content creates natural thickness	Peel and dice uniformly (3/4-inch cubes) for even cooking
Sharp cheddar	Stronger flavor stands up to ham's saltiness	Shred yourself - pre-shredded contains anti-caking agents that cause graininess
Quality ham	Freshly diced beats pre-packaged for texture	Use bone-in ham hock for deeper flavor in slow cooker cheesy ham and potato soup
Chicken broth	More neutral than beef broth, won't overpower	Low-sodium version lets you control salt levels

Step-by-Step Recipe: Classic Stovetop Method

This easy cheesy ham and potato soup recipe yields 6 generous servings. Total time: 45 minutes.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour
• 4 cups low-sodium chicken broth
• 1.5 lbs russet potatoes, peeled and cubed
• 1.5 cups diced cooked ham (about 12 oz)
• 1 cup heavy cream or whole milk
• 2 cups shredded sharp cheddar cheese
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper to taste
• Optional: 1/4 teaspoon cayenne for subtle heat

Instructions

1. Sauté aromatics: Melt butter in a large Dutch oven over medium heat. Add onions and cook until translucent (5-7 minutes). Add garlic and cook 1 minute until fragrant.
2. Create roux: Sprinkle flour over onions, stirring constantly for 2 minutes to cook out raw flour taste.
3. Add liquids: Gradually whisk in chicken broth, ensuring no lumps form. Bring to gentle simmer.
4. Cook potatoes: Add potatoes and thyme. Simmer uncovered for 15-18 minutes until potatoes are fork-tender but not falling apart.
5. Incorporate dairy: Reduce heat to low. Stir in cream/milk, then gradually add shredded cheese, stirring constantly until melted. Do not boil after adding cheese.
6. Add ham: Stir in diced ham and heat through (3-4 minutes). Season with salt, pepper, and optional cayenne.
7. Rest: Remove from heat and let soup sit 5 minutes before serving to allow flavors to meld.

Avoid These Common Cheesy Ham Soup Mistakes

Even experienced cooks make these errors when preparing thick and creamy potato soup with ham:

• Boiling after adding cheese: Causes cheese proteins to seize and separate. Keep temperature below 165°F (74°C).
• Using pre-shredded cheese: Contains cellulose that prevents proper melting. Always shred block cheese yourself.
• Overcooking potatoes: Results in mushy texture. Test potatoes at 15 minutes - they should hold shape when stirred.
• Adding all ham at start: Makes ham tough. Add during final heating phase to maintain texture.
• Skipping roux: Creates thin, watery soup. The roux is essential for proper texture in best ham and potato soup with cheddar.

Variations for Different Needs

Slow Cooker Method

For hands-off preparation of slow cooker cheesy ham and potato soup, combine all ingredients except cheese and cream in crockpot. Cook on low 6-8 hours or high 3-4 hours. Remove 2 cups soup, blend until smooth, then return to pot with cheese and cream. Heat on warm setting 15 minutes.

Dietary Adaptations

• Gluten-free: Substitute flour with 2 tablespoons cornstarch mixed with 1/4 cup cold broth
• Dairy-free: Use coconut milk and vegan cheese alternatives (add cheese substitute off-heat)
• Lower calorie: Replace half the potatoes with cauliflower florets and use milk instead of cream

Serving and Pairing Suggestions

Maximize your leftover ham potato soup recipe experience with these professional pairing tips:

• Bread pairings: Crusty baguette, garlic bread, or cheddar biscuits for dipping
• Salad companions: Light arugula salad with lemon vinaigrette cuts through richness
• Garnish essentials: Fresh chives, extra shredded cheese, crispy bacon bits, or a drizzle of truffle oil
• Wine pairing: Medium-bodied white like Chardonnay or light red like Pinot Noir

Storage and Reheating Guidelines

Proper handling ensures your cheesy ham and potato soup maintains quality:

• Refrigeration: Store in airtight container for up to 4 days. The soup will thicken - add broth when reheating.
• Freezing: Freeze without dairy for best results. Thaw overnight, then add fresh cream and cheese when reheating.
• Reheating: Warm gently over medium-low heat, stirring frequently. Never boil. Add 1-2 tablespoons broth if too thick.
• Reviving separated soup: Blend 1 cup soup with 1/4 cup cream, then whisk back into main pot.

Frequently Asked Questions

Can I use sweet potatoes in cheesy ham soup?

Yes, but use half sweet and half russet potatoes. Sweet potatoes have higher sugar content that can caramelize when sautéing. Add them later in the cooking process to prevent burning, and reduce broth by 1/2 cup as sweet potatoes release more moisture.

Why does my cheese keep separating in potato soup?

Cheese separates when exposed to high heat or acidic ingredients. Always remove soup from heat before adding cheese, keep temperature below 165°F, and avoid adding tomatoes or wine simultaneously. Using freshly shredded cheese (not pre-shredded) and adding a teaspoon of cornstarch to the cheese before melting prevents separation in creamy ham and potato soup.

How can I make my potato soup thicker without more roux?

For a thicker thick and creamy potato soup with ham without additional roux, remove 1-2 cups of soup (mostly potatoes), blend until smooth, then return to the pot. The natural starches from the potatoes will thicken the entire batch while maintaining flavor balance. Alternatively, mash some potatoes against the pot side with a wooden spoon during cooking.

What's the best ham for potato soup?

Leftover holiday ham provides the best flavor for leftover ham potato soup recipe applications. For regular preparation, choose smoked ham hocks for deep flavor or diced deli ham (avoid honey-glazed varieties) for convenience. Always trim excess fat from store-bought ham, as it can make soup greasy. For optimal texture, dice ham into 1/2-inch cubes.

Can I make cheesy ham soup in an Instant Pot?

Yes, use the sauté function for steps 1-2, then add broth and potatoes. Seal and cook at high pressure for 6 minutes. Quick release, then use sauté function again (low heat) to add dairy and cheese. The best ham and potato soup with cheddar made in Instant Pot requires careful temperature control during the dairy phase to prevent separation - keep below simmering point.