This cheesy ham and potato soup is an easy one-pot dinner made with tender potatoes, savory ham, and melted cheddar in a rich, cozy broth. Ready in about 30 minutes, it’s a simple way to turn leftover ham into serious comfort food.
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This cheesy ham and potato soup is the kind of easy comfort food that earns a spot on the rotation — creamy, cozy, packed with tender potatoes, savory ham, and plenty of cheddar in every bite. It’s been a regular in my kitchen for years because it uses simple ingredients, comes together in one pot, and turns leftover ham into a dinner everybody actually wants.
Why It Works
- 30 minutes, one pot, no flour: The potatoes naturally thicken the broth as they cook, so you get creamy texture without making a roux.
- Easy to customize: Leave it chunky, blend part of it smooth, add corn, or swap ham for bacon depending on what you have.
- Naturally gluten-free: No flour needed, just pantry basics and a handful of fresh ingredients.
- Family-friendly comfort food: Potatoes, cheddar, and ham are hard to argue with when dinner needs to land.
- Freezer-friendly: Make extra now and future dinner feels handled.
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.
Swaps & Flavor-Boosting Variations
This cheesy ham and potato soup is easy to bend depending on what’s in the fridge, so don’t be afraid to make it yours. A few simple swaps can take it in totally different directions:
- Corn chowder twist: Stir in sweet corn at the end for a chowder-style finish with a little extra sweetness.
- Bacon swap: Replace the ham with cooked bacon and use a little of the drippings to sauté the vegetables for deeper flavor.
- Broccoli boost: Add chopped broccoli during the last few minutes of cooking for extra color, texture, and that broccoli-cheddar energy people already love in potato soup.
- Low-carb version: Swap the potatoes for cauliflower without changing the cook time much — it still blends beautifully into the broth.
- Spicy version: Add diced jalapeño, red pepper flakes, or use pepper jack in place of part of the cheddar.
- Cheese swap: Sharp cheddar gives the strongest flavor, but Colby Jack, white cheddar, or a little smoked gouda also work well.
Tips & Tricks
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 the soup stays balanced in every spoonful.
- Salt in stages: Ham, broth, and cheddar all bring salt, so season lightly early and adjust at the end once everything has come together.
- Shred your own cheese: Block cheese melts smoother than pre-shredded and gives the soup a creamier finish without graininess.
- Cook the ham first: A quick sauté gives the ham extra flavor and adds depth before the broth goes in.
- Add cheese off heat: Stir cheddar in after lowering or turning off the burner so it melts smoothly instead of separating.
How to Thicken Ham and Potato Soup (3 Easy Ways, No Flour Needed)
The potatoes do most of the thickening here, so you can control the final texture depending on how creamy you want the soup:
- Fully smooth: Blend the soup completely, then stir in the cheese for a silky, velvety finish. This gives you the thickest texture.
- Chunky: Leave everything as-is for a brothy soup with tender potatoes, ham, and vegetables in every bite.
- Semi-smooth: Blend about one-quarter of the pot with an immersion blender, then stir it back in for a creamy soup that still has plenty of 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
Make It a Meal
This cheesy ham and potato soup is hearty enough to stand alone, but if you want to round it out, a little bread and something crisp on the side never hurts:
- Crusty bread: A warm slice of Dutch oven no-knead bread is perfect for soaking up every last bit of cheesy broth.
- Simple salad: Something crisp and bright like an Italian chopped salad balances the richness beautifully.
- Easy rolls: Soft dinner rolls or savory monkey bread works especially well if you’re feeding hungry people fast.
More Ways to Use Leftover Ham
If you’ve got extra ham to work through, keep the comfort-food streak going:
- Breakfast option: Baked egg bites or egg muffins with simple ham swap.
- Easy dinner: As a bacon swap in a BLT.
- Another cozy favorite: Garlic knots with ham and cheese.
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.
You Asked, I Answered
Is this ham and potato soup gluten-free?
Yes — as written, this soup is naturally gluten-free because the potatoes thicken the broth without flour. Just double-check your broth and ham labels if you need to be extra careful.
Can I make this soup dairy-free?
Yes. Leave out the cream, sour cream, and cheese, then use extra broth or your favorite dairy-free substitutes. The texture will be lighter, but still flavorful and satisfying.
What kind of potatoes work best for ham and potato soup?
Russet potatoes work best here because they soften easily and help thicken the broth without staying waxy. Yukon Gold also works well for a slightly creamier texture. Avoid waxy potatoes like red potatoes, which can turn gummy if blended.
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
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