Ham and Potato Cheddar Soup

This hearty and delicious soup is full of ham, potatoes, and veggies.  The real cheddar cheese inside adds such amazing flavor to this comforting soup!  It became an instant favorite at our house!

Ham and Cheddar Potato Soup

I know you guys are all into treats and desserts right now.  It is crickets when I try to post a savory recipe this time of year, but I couldn’t hold back on this soup any longer!  It is one of the BEST soups that we have ever had!

For Thanksgiving, we always like to have ham and turkey.  We had a ton of leftover ham and my mom gave me a bunch to take home with me.  It has been pretty cold and gloomy here lately, so I instantly knew that I wanted to make a soup.

Ham and Potato Cheddar Soup 2

A soup is great for using up leftover ham.  I loved how hearty this soup was.  Full of ham, potatoes, carrots, and corn it all comes together so well and makes this soup delicious.   But the cheddar base of this soup was hands down my favorite part!   You will not believe how amazing the real cheddar cheese tastes and adds such great flavor to this soup.   As soon as I had a taste I couldn’t wait for my family to try it!

It was such a huge hit at dinner that the soup pot was completely scraped clean.  We loved it at our house and I know that you guys are going to rave about this recipe!

Ham and Potato Cheddar Soup 3

5.0 from 5 reviews
Ham and Potato Cheddar Soup
Prep time
Cook time
Total time
This hearty and delicious soup is full of ham, potatoes, and veggies. The real cheddar cheese inside adds such amazing flavor to this comforting soup! It became an instant favorite at our house!
Serves: 4-6
  • 2 cups diced peeled potatoes
  • 2 cups chicken broth
  • ½ cup sliced carrot
  • ¼ cup chopped onion
  • ¼ cup butter, cubed
  • ¼ cup all-purpose flour
  • 2 cups 2% milk
  • ¼ to ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 cups (8 ounces) sharp shredded cheddar cheese
  • 1-1/2 cups cooked ham, cubed
  • 1 cup corn
  1. In a large saucepan, combine the potatoes, chicken broth, carrot and onion. Bring to a boil. Reduce heat and cover and cook for 10-15 minutes or until potatoes are tender.
  2. Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add the milk, salt and pepper. Bring to a boil and cook and stir for 2 minutes or until thickened. Stir the mixture into the potatoes and chicken broth. Stir in cheese until melted. Add ham and corn. Heat though.
Recipe Adapted from Taste of Homes



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I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.
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  1. Looks so warming and tasty! Real comfort food 🙂

  2. This is delicious! It was a perfect way to use up ham from Christmas. I will be making it again. Thank you!

  3. Marion McNeill says:

    This is the best soup I ever made. Thanks

  4. Nicole C. says:

    Did you use a shredded cheese, like Sargento? Or did you shred your own block? I want to make this, but all I have on hand is pre-shredded.

  5. I boil the bone and remnants…use the broth instead of chicken stock. Only problem I’ve had doing this is it can be on the salty side, so watch out for that!

  6. Rachel Rodriguez says:

    This was so delicious and easy to make! Perfect!

  7. Rebecca Caver says:

    Being from the south you can never have enough bacon so instead of the butter I cook bacon and use the grease and add the flour to make the mixture. Then you can add the bacon at the end as a topping!

  8. Kristen Morse says:

    Oh my delicious! And so easy to make. Perfect on a snowy New England afternoon. All my boys love it!

  9. I’ve made this twice and it is truly yummy. Definitely not something to eat if trying to watch your weight. A five star comfort soup.

  10. This is a five star recipe. Served it with a baguette.

  11. It was so good that I will be making it again and telling others.

  12. Robert Craig says:

    Except for increasing the quantities, I followed the recipe as given. We thought it was wonderful. OK I lied a little bit. I added about 2T of sweet sherry to enrich it a little more. Like it needed enriching! I will do it again, likely adding peas. I also added some finely chopped scallions.

  13. Hi! This is the first recipe I’ve found and used from your site..


    For those interested.. I added a rib of chopped celery to complete the trinity ( and I had really nice celery on hand ). And I added Cayenne pepper about 2 tsp. I think it cuts the richness and adds a needed flavor.

  14. I am going to make this right now, but can someone suggest what to serve with it besides salad?

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