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

4.8 from 38 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!
Author:
Serves: 4-6
Ingredients
  • 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
Instructions
  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.
Notes
Recipe Adapted from Taste of Homes

Alyssa Also Recommends:

Want to make this even easier? Here are a few products that I LOVE:

Utopia Kitchen Cooking Knives
Calphalon Cookware Set
Microplane Grater

 

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
Pork

Comments

Leave a reply
  1. Making this dish for tonights dinner. I’ll let you know how much, or how little, is left over. My wife got a sample just a moment ago, two thumbs up.

  2. So delicious!! It hits the spot and just makes my tummy sing!! Next time I will garnish with some crispy bacon crumbles and green onion and extra cheese for an extra zip, but truly wonderful!! Thanks!

  3. I made a ham, and a friend was telling me about a potato ham soup her mom makes with leftover ham, but with Velveeta. Not being a fan of processed cheese, I was looking for a similar recipe and found it here! Only change I made was to add 12 oz bacon, and doubled it since I feed a lot of people. Thank you for this new family favorite!

      1. I don’t understand the draining? you cook potato, carrot and onion in broth and add roux, why throw away the broth before roux. I would leave it. It does not say cook potatoes, drain and add back to pot with carrots, onion and roux? what am I missing?

  4. Hello, this soup recipe makes me wish I could eat ham! Im not sure if anyone has asked this before, but where did you get that cutting board?? Marble with copper (fish scales). I want one!! I have tried to google and havent had any luck 🙁

  5. This is the best thing I have ever made. The recipe is perfect. It turned out so well that I made a TRIPLE BATCH a few days later. I just bought ingredients to make it again tonight. It is YUMazing!

  6. most part your recipes are fine, for me, I make my changes to fit my tastes etc. I don’t eat pork and most meats, just chicken sometimes and fish. Also seeing how soy is not the greatest thing for women and especially those with or have had breast cancer I would say check your mixes that you use. an example can soup, a must in reading your labels, all labels as most companies are adding soy into everything. Can’t even find chocolate without the soy addition. this isn’t a good thing. I’m thinking of trying your easy fried rice using chicken with it.

  7. Thank you for the recipe!!! This was absolutely delicious. Followed the recipe exactly with the exception of adding more broth. It was rich, extremely flavorful and my family of 3 loved it!!!

  8. Made this delicious ham and cheddar potato soup! Took no time to make and was an instant hit with my family. Will definitely make it again as they love homemade soups this time of year.

  9. Good morning, Alyssa! I have made a number of your recipes and I must say that all I have tried get five stars (5 out of 5) for straight-forwards instructions, ease in preparation and yumminess! I plan to make this Ham and Potato Cheddar Soup. I have some delicious leftover ham from Christmas, so plan to use it.

    I do have a question about making it ahead of time. . I want to make some soup and salad for next week and take to my friend, who is in a retirement community -and she and I can eat lunch together. I think she will enjoy this soup (and I will also). If I want o go ahead and make it ahead of time; should I just freeze the ham and wait until the day before I want to take it; and then the day before, cook the potatoes and mix the other ingredients? I am sort of afraid to make it now and freeze it for fear that the potatoes will become mushy and the soup not as good as if I make it later. Do you have any thoughts on how to prep/cook it without waiting until the last minute? Thank you so very much!! Pat

  10. Has anyone had success freezing leftovers of this recipie? Our family really enjoys this soup. I would love to be able to make a double batch and freeze some for later.

    1. Hi Genelle!!
      I am so glad that you love the soup! I love this as well. I also love to use leftovers from a large meal. Thanks for following along with me and for the comment! xoxo

  11. Sounds delicious. The recipe calls for “2 cups (8oz)” of cheddar cheese. I’m going to try this and I will assume that you actually meant 2 cups and not 8oz as 8oz is only 1 cup.

  12. This was super yummy and easy to make. My 12 year old said he is adding it to his new recipe binder. The kids said we definitely need to make it again! YUM!!!

  13. I made this at home and it was super thick and fantastic. I then made it at my Grandpa’s house and it was really thin. The only difference was I used margarine at home and bitter at Grandpa’s. Any other thoughts?

    1. HMMM! I am not too sure without being there to see all the steps. It sounds like you followed the recipe well. The butter could have something to do with it but that is a big difference. Is there an elevation different?!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: