This cheesy ham and potato soup is comfort food made fast: diced russet potatoes, tender ham, sautéed veggies, and melty cheddar all simmer together in under 30 minutes — no flour, no fuss.
You can make it silky smooth with an immersion blender or leave it brothy with chunked potatoes. Serve it with extra cheese and chives for full cozy vibes.
However you stir it, cheesy potato ham soup is gonna be a new family favorite.
Let's get started!
Jump to:
- Pull Up A Chair and Let's Chat!
- What You'll Need and Why
- You Do You and Make It Your Own
- Tips and Tricks (So You Nail It Every Time)
- How to Thicken (3 Ways, No Flour Required)
- Cheesy Ham and Potato Soup Recipe
- Frequently Asked Questions
- Reheat, Reuse, Rejoice: Storage Instructions
- Other Cozy Comforting Recipes You'll Love
- Who’s Stirring the Pot?
Pull Up A Chair and Let's Chat!
This isn’t “just soup.” It’s the kind of creamy, cozy soup that brings people sniffing into your kitchen. I’ve been making this recipe for years, tweaking each batch because nobody needs a fussy dinner on a Tuesday. This one-pot hero is naturally gluten-free, customizable, and 100% approved by hungry kids, cold-weather moods, and leftover ham situations.
Here's more reason's to grab a Dutch oven and get busy!
- 30 minutes, one pot, no flour. Thickens itself with potatoes, not roux. That means it’s naturally gluten-free and totally no-fuss.
- Fully customizable. Make it chunky or silky-smooth. Add corn. Swap ham for bacon. Use cauliflower instead of potatoes if you’re low-carb-ing it.
- Kids like it. Adults love it. Potatoes + cheese + salty ham is just facts-level comfort food.
- Freezer-friendly. Make a batch now, pat yourself on the back later when Future You needs a hug in the form of soup.
- Cheese-forward. You know I’m not out here calling things “cheesy” unless there's actual, gooey, melty cheddar in the mix.
What You'll Need and Why
Russet potatoes – These release starch = natural thickener. This is hands down my preferred potato for this soup. Something like a Yukon Gold can become gummy.
Ham steak or leftover ham – Thicker cuts = better chew + flavor. Avoid deli ham.
Cheddar cheese – Shred it yourself. Pre-shredded won’t melt smooth. Choose sharp for max flavor.
Sour cream + Heavy Cream – Stir in at the end for extra richness.
Broth – Chicken broth adds richness. Use veggie broth for meatless (skip the ham).
You Do You and Make It Your Own
I can think of so many variations for this ham and potato soup. It's incredibly versatile.
Have fun with everything from the cheeses you use to the veggies you throw in!
- Corn + ham chowder vibes – Stir in sweet corn at the end.
- Bacon swap – Replace ham with bacon + its glorious drippings.
- Veggie boost – Stir in broccoli florets for color + fiber.
- Low carb: Swap potatoes with cauliflower (no need to change cook time).
- Spicy version: Add diced jalapeño + pepper jack cheese.
Tips and Tricks (So You Nail It Every Time)
- Cut the veggie into similar bite-sized pieces so they cook evenly.
- Layer your salt. Ham is salty, broth is salty, cheese is salty — so don’t dump in a ton at the beginning. Salt in stages and taste as you go. (Your future self will thank you.)
- Shred your own cheese. Pre-shredded cheese is coated to prevent clumping, which also means it resists melting. If you want that perfect velvety finish, grab a block and a grater. Worth it.
- Cook the ham first for flavor. Sauté or sear the ham cubes before adding liquids. That caramelized edge = big flavor energy. A lot of folks skip this. I don’t.
- Let the cheese melt off-heat. Stir it in after you’ve turned off the burner to avoid splitting or graininess — especially if you’re using a higher-fat cheese.
How to Thicken (3 Ways, No Flour Required)
Fully Smooth: Fully blend + add cheese to melt into velvety perfection.
Chunky: Leave as-is. Brothy and rustic. Chonkkkyyy.
Semi-Smooth: Blend ¼ of the pot using immersion blender. Creamy, but still hearty with great texture.
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Cheesy Ham and Potato Soup Recipe
Ingredients
- 1 lb ham steak, diced
- 2 tablespoon butter
- 4 russet potatoes, peeled and diced
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2-4 cloves garlic, minced
- 3 cups chicken broth or vegetable broth
- 1 cup heavy cream
- 1 cup cheddar cheese, shredded plus extra for topping
- ½ cup sour cream
- kosher salt and fresh ground pepper, to taste
- sour cream, chives, shredded cheddar cheese for garnish
Instructions
- In a large dutch oven, over medium-high heat, sear the ham for a few minutes to allow it to caramelize just a bit. You're just looking for a little color to develop.
- Next, add the potatoes, carrots, onion, celery, and garlic along with the butter.
- Add the broth and cook until the vegetables are tender. Remember to scrape up any brown bits that formed on the bottom of the pot from searing the ham. This will take about 15 minutes or so.
- Optional step: If you like a thicker soup, use an immersion blender and blend the soup ingredients to your liking. I like to keep mine a little chunky.
- Turn off the heat and add the heavy cream, cheese, and sour cream. Stir until combined.
- Top with extra sour cream, chives, and shredded cheese.
- Enjoy!
Nutrition
Frequently Asked Questions
Is this ham and potato soup gluten-free?
Yes! I do not use flour to thicken the soup. There is absolutely no need. The cooked potato, if blended creates a wonderfully thick soup without the use of any pesky gluten.
Can I make this soup dairy-free?
You can! You could leave out the heavy cream and sour cream all together and just use broth. This would be delicious!
Or, substitute the cream and sour cream with your favorite dairy free versions.
Can you make this soup low-carb?
I told you this soup was versatile! Simply swap cauliflower for the potato. Follow the remainder of the recipe as written. I actually do this quite often and it's delicious!
Can you make this vegetarian?
Yes! Just skip the ham! Add a bit of smoked paprika to account for the smokey flavor, but this is a wonderfully cheesy potato soup without the meat.
Reheat, Reuse, Rejoice: Storage Instructions
Leftovers will stay good in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of broth or cream if desired.
Freeze this soup for up to 3 months. The key to thawing creamy soups like this is to do it slowly. Let it thaw in the fridge for a day or so when you're ready!
Other Cozy Comforting Recipes You'll Love
Loaded Baked Potato Soup - If you like this ham and potato soup, you love this one, too! It's rich, creamy, and super hearty! It's so good!
Chicken Pot Pie Soup - It's all the comforting flavors of chicken pot pie, but without the hassle! This is a family favorite!
Cheesy Broccoli Rice Casserole - One of the best, all-time favorite side dishes ever. I could eat this all by myself. And, there is not cream-of-whatever soup anywhere to be found!
Who’s Stirring the Pot?
Hey, it’s Rufus — comfort food enthusiast, full-time home cook, part-time chaos coordinator. I’ve been making real-life recipes for real-life people since before it was cool. Come for the soup, stay for the sass. Hungry? Let’s fix that.
I hope you try my cheesy ham and potato soup recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok!
And, as always, if you ever have any questions about any of my recipes, please don't hesitate to contact me!
Happy Cooking!
-Rufus
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