This Cheesy Ham and Potato Soup is everything you want in a cozy bowl of comfort food—tender potatoes, savory ham, plenty of melty cheddar, and a rich, creamy broth. Ready in about 30 minutes, it's the perfect way to turn leftover ham into an easy family dinner.
Let's get started!
Jump to:
- Pull Up A Chair & Let's Chat!
- What You'll Need & Why
- The Recipe Rundown
- Swaps & Variations
- Tips For The Best Cheesy Ham & Potato Soup
- How to Thicken Ham and Potato Soup (3 Easy Ways, No Flour Needed)
- Cheesy Ham and Potato Soup Recipe
- Storage
- recipe testing notes and troubleshooting
- More Comforting Soup Recipes You'll Love
- Who’s Stirring the Pot?
Pull Up A Chair & Let's Chat!
This Cheesy Ham and Potato Soup is the kind of easy comfort food that earns a permanent spot in the dinner rotation. Creamy, cozy, and loaded with tender potatoes, savory ham, and plenty of cheddar, it's the perfect way to turn leftover ham into a meal everyone looks forward to. Best of all, it comes together in one pot with simple ingredients and about 30 minutes of cooking.
Why You'll Love This Cheesy Ham & Potato Soup
- One pot, about 30 minutes: An easy weeknight dinner with minimal cleanup.
- Creamy without a roux: The potatoes naturally thicken the broth, creating a rich, velvety soup without flour.
- Perfect for leftover ham: A delicious way to give holiday leftovers a second life.
- Easy to customize: Keep it chunky, blend it a little smoother, or add vegetables like corn for a twist.
- Comfort food everyone loves: Potatoes, ham, and cheddar are a combination that's hard to beat.
- Great for leftovers: The flavors get even better the next day, making it perfect for meal prep or easy lunches.
What You'll Need & 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.
The Recipe Rundown
This cheesy ham and potato soup is incredibly simple. Here's the brief overview of how to make it.
- Brown the ham: Sear the diced ham for a few minutes to develop rich, caramelized flavor before building the soup.
- Cook the vegetables: Add the potatoes, carrots, celery, onion, garlic, butter, and broth, then simmer until everything is fork-tender.
- Blend if you like: Leave the soup chunky or blend part of it with an immersion blender for a thicker, creamier texture.
- Finish with the dairy: Remove the pot from the heat, then stir in the heavy cream, cheddar, and sour cream until smooth and melty.
- Garnish and serve: Top with extra cheddar, sour cream, and fresh chives for the ultimate cozy bowl.
Swaps & Variations
This Cheesy Ham and Potato Soup is easy to customize with whatever you have on hand.
- Make it extra hearty: Stir in cooked white beans or a handful of frozen peas before serving.
- Make it a corn chowder: Stir in frozen or fresh sweet corn during the last few minutes of cooking for a chowder-style twist.
- Swap the protein: Leftover ham is my favorite, but cooked bacon or shredded rotisserie chicken both work well.
- Add broccoli: Stir in chopped broccoli during the last 5–10 minutes for a broccoli-cheddar spin.
- Turn up the heat: Add diced jalapeños, a pinch of red pepper flakes, or swap some of the cheddar for Pepper Jack.
- Change the cheese: Sharp cheddar gives the biggest flavor, but white cheddar, Colby Jack, Monterey Jack, or smoked Gouda are all delicious.
Tips For The Best Cheesy Ham & Potato Soup
A few small moves make the difference between good ham and potato soup and the kind everyone asks for again:
- Cut everything evenly: Keep the potatoes and vegetables close in size so they cook at the same pace and every bite is balanced.
- Brown the ham first: A quick sear caramelizes the edges and builds a richer, deeper flavor before the broth goes in.
- Salt in stages: Ham, broth, and cheddar all bring salt, so season lightly at first and adjust once the soup is finished.
- Shred your own cheese: Freshly shredded cheddar melts much more smoothly than pre-shredded cheese and gives the soup a creamier finish.
- Add the dairy off the heat: Stir in the cream, sour cream, and cheese after lowering or turning off the burner to keep everything silky and smooth.
- Blend only as much as you like: A few pulses with an immersion blender create a naturally creamy broth while still leaving plenty of hearty chunks.
How to Thicken Ham and Potato Soup (3 Easy Ways, No Flour Needed)
The potatoes naturally thicken this Cheesy Ham and Potato Soup, so there's no need for a flour-based roux. Depending on the texture you're after, here are three easy ways to finish it.
- Creamy & smooth: Blend the soup completely with an immersion blender before stirring in the cream, sour cream, and cheddar for a silky, velvety finish.
- Hearty & chunky: Leave the soup just as it is for tender potatoes, savory ham, and plenty of vegetables in every spoonful.
- The best of both worlds: Blend about one-quarter of the soup, then stir it back into the pot. You'll get a creamy broth while keeping plenty of hearty texture.
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Cheesy Ham and Potato Soup Recipe
Equipment
- immersion blender
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
Storage
Leftovers keep beautifully, which makes this cheesy ham and potato soup a strong make-ahead option:
- Refrigerate: Store in an airtight container for up to 4 days. The soup will thicken as it sits, which is completely normal.
- Reheat gently: Warm on the stove over low heat, adding a splash of broth or milk if needed to loosen it back up.
- Freeze: Freeze without issue for up to 2 months. Thaw overnight in the fridge before reheating for the best texture.
recipe testing notes and troubleshooting
A few things I learned while testing this Cheesy Ham and Potato Soup that will help yours turn out perfectly.
- Russet potatoes are my first choice. They break down just enough to naturally thicken the broth while still leaving tender chunks throughout the soup.
- Yukon Golds work beautifully, too. They hold their shape a little better and give the soup an extra creamy, buttery texture.
- Skip waxy potatoes. Red potatoes and other waxy varieties don't break down the same way and can become a little gummy if you blend the soup.
- Blend before adding the dairy. If you're using an immersion blender, do it before stirring in the cream, sour cream, and cheddar for the smoothest finish. The cheese can really make a mess out of an immersion blender.
- The soup thickens as it rests. If it seems a little thin right off the stove, give it 5–10 minutes before deciding to add more cheese or blend more potatoes.
- Leftovers are easy to adjust. If the soup thickens too much in the refrigerator, stir in a splash of chicken broth or milk while reheating until it reaches your favorite consistency.
More Comforting Soup Recipes You'll Love
If a warm bowl of comfort food is your kind of dinner, here are a few more hearty soup recipes to keep on repeat.
- Loaded Baked Potato Soup – Everything you love about a loaded baked potato in a rich, creamy bowl topped with bacon, cheddar, and green onions.
- Cheeseburger Soup – A family favorite loaded with ground beef, potatoes, cheese, and all the flavors of a classic cheeseburger.
- White Lasagna Soup – Creamy, cheesy, and packed with chicken, pasta, and Italian-inspired flavor in every spoonful.
- Broccoli Cheese Soup – Velvety, cheesy, and loaded with tender broccoli for a cozy weeknight dinner.
- Prime Rib Soup – A hearty way to transform leftover prime rib into a rich, comforting soup that's even better the next day.
Who’s Stirring the Pot?
Hi, I’m Ruth—the recipe developer and comfort-food enthusiast behind Rufus For Real. I believe dinner should be the best part of your day, not the most stressful one. That’s why I focus on "no-drama" meals that are simple, satisfying, and impossible to mess up in a real-life kitchen.
I want to hear from you! How did you like this cheesy ham and potato soup?! Let me know in the comments below—I read every single one!
You’ll find me sharing even more comfort-food goodness, kitchen tips, and behind-the-scenes chaos over on Instagram, Pinterest, Facebook, TikTok, and YouTube (@rufusforreal everywhere).
If you love approachable recipes with a whole lot of personality, pull up a chair—there’s always room at this table.
Happy Cooking!
-Ruth aka Rufus
