Ham and Potato Cheddar Soup

This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

This hearty and delicious soup is full of ham, potatoes, veggies, and real cheddar cheese. It is so good and has become an instant favorite at our house!

If you love eating soups during these cold winter months then you should cook up this cheeseburger soup, this pasta e Fagioli soup, or this delicious chicken gnocchi soup. They are some tried and true favorites!

Ham and Cheddar Potato Soup being scooped up in a ladle.

Ham and Potato Cheddar Soup

I couldn’t hold back on this soup any longer! It is one of the BEST soups that we have ever had! It’s a great soup to make too if you have any 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. Plus, it’s simple and easy to make and you can have dinner ready in less than 30 minutes.

But let’s talk about the cheese… The cheddar base of this soup was hands down my favorite part! You will not believe how amazing the real cheddar cheese tastes and how it 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!

Ingredients to Make Ham and Potato Cheddar Soup

This list of ingredients is simple and easy. You probably already have all of these items in your kitchen! See the recipe card at the bottom of the post for exact measurements.

  • Potatoes: Peel and dice your potatoes to put into the soup.
  • Chicken broth: This adds in so much flavor to the base of the soup.
  • Carrots: If you want to save some time then buy a bag of matchstick carrots from the store. Then you can just measure and dump them in!
  • Onion: After you chop up this onion, it will add so much flavor to the soup!
  • Butter: I used unsalted butter with this recipe.
  • Flour: All purpose flour works great for this soup!
  • Milk: I used 2% milk but whatever you have on hand will work just fine.
  • Salt and pepper: Use these to taste to add to and enhance the other flavors.
  • Sharp cheddar cheese: I like to shred the cheese from a block. It will melt better in the soup because it doesn’t have a coating on it like pre-packed shredded cheese does.
  • Ham: Make sure that your ham is precooked. You can even by precooked ham that already comes cubed at the store if you want to save some time!
  • Corn: I used frozen corn in this recipe.

Let’s Make Some Soup!

This ham and potato cheddar soup only will take about 30 minutes from start to finish. So get cooking and you will have a hearty and delicious soup ready in no time!

  1. Cook vegetables: 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. Make a roux and then mix everything together: 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.
Ham and Potato Cheddar Soup in a white bowl.

Bread for Dipping

Isn’t soup just that much better when you have some delicious bread to dip in it?! Here are some ideas of bread that you can make to go with this ham and potato cheddar soup.

Ham and Potato Cheddar Soup in a white bowl.

How to Store Leftovers

This soup is great the next day for lunch or dinner. When the soup has cooled then place it in an airtight container and put it in the fridge. It will last 3-4 days.

A Reader’s Review

We all loved this and doubled the recipe for leftovers!
-Heather

Ham and Potato Cheddar Soup

4.94 from 16 votes
This hearty and delicious soup is full of ham, potatoes, veggies, and real cheddar cheese. It is so good and has become an instant favorite at our house!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author Alyssa Rivers
Servings: 6 Servings

Ingredients
  

  • 2 cups potatoes peeled and diced
  • 2 cups chicken broth
  • 1/2 cup carrot sliced
  • 1/4 cup onion chopped
  • 1/4 cup butter cubed
  • 1/4 cup all-purpose flour
  • 2 cups 2% milk
  • ¼ to 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups sharp shredded cheddar cheese 8 ounces
  • 1-1/2 cups ham cubed cooked
  • 1 cup corn

Instructions
 

  • 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.
  • 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 through.

Notes

Updated on January 3, 2022
Originally Posted on December 7, 2015

Nutrition

Serves: 6

Calories383kcal (19%)Carbohydrates24g (8%)Protein18g (36%)Fat24g (37%)Saturated Fat15g (75%)Cholesterol73mg (24%)Sodium875mg (36%)Potassium632mg (18%)Fiber3g (12%)Sugar6g (7%)Vitamin A2544IU (51%)Vitamin C16mg (19%)Calcium397mg (40%)Iron3mg (17%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Main Course, Soup
Cuisine American
Keyword ham and potato cheddar soup, soup recipe
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

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.

Read More Posts by Alyssa

facebook twitter pinterest instagram

Categories

Comments

Leave a reply
  1. 5 stars
    At this time I use just a few recipes.
    So let me tell you my husband’s favorite is the sausage and peppers.
    My favorite is the potato soup
    I put bacon in mine or sausage
    It doesn’t matter this is the best.
    My kids like the chicken with broc.

  2. I love all your recipes..I’m glad 😀 I fallow you..If I want something nice to cook and eat with my family and friends Always check your account thanks again 🥰.for sharing..

  3. Delicious! I loved the addition of the corn. It added a crunchy aspect to the soup. Good way to use leftover ham and mashed potatoes

  4. 5 stars
    Made this with leftover ham, and diced potatoes from the frozen section at the grocery store. Was terrific. Will definitely make again.

  5. 5 stars
    Used leftover ham that I froze 4 months ago; used lactaid milk; used random leftover cheese that I had in my fridge; used Better than Boullion chicken flavor; sauteed onion in butter before adding flour. THIS WAS DELICIOUS and I was using old, leftovers! Super easy. This recipe is a keeper!

    1. 5 stars
      Really easy to make and very delicious! Sautéed my onions and carrots in butter first, than added garlic, once the garlic became aromatic I added my potatoes and broth and followed recipe from there. The balance of everything from vegetables/ham/cheese were perfect as well as the consistency in the sauce/broth was perfect! Loved this recipe and will use this in the future!

  6. 5 stars
    I made this recipe for supper tonight in the crockpot. It came out great! I cooked the onion in the butter until tender. I had fat free milk, so I substituted part of the milk with half and half. I also added some garlic powder and powdered ginger. This recipe is a keeper!

  7. 4 stars
    This soup recipe is a keeper.. Use Better than Bouillon brand and added the ham with the raw vegetables to cook everything together. Gave the broth more flavor and added a teaspoon of smoked paprika to enhance the cheese flavor.

Leave a Reply

Your email address will not be published.

Recipe Rating