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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 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!
- 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.
- 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.
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.
- Bread: You can make up a loaf of homemade bread or even some sourdough bread. It will taste so good with this soup!
- Breadsticks: I love a good breadstick with some soup. Try out these Copycat Olive Garden Breadsticks or these Homemade Breadtwists.
- Rolls: Homemade rolls just cannot be beat! You can make these super easy 1-Hour Rolls or these tried and true Lion House Rolls
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.
More Delicious Soup Recipes
Soups are so good, especially during cold winter months. But let’s be honest. I love them so much that I cook them all year long! I’ve rounded up a few more of my favorite soup recipes that I think that you and your family will love! There are a bunch of different types and flavors so there should be something for everyone!
A Reader’s Review
We all loved this and doubled the recipe for leftovers!
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Ham and Potato Cheddar Soup
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
- 1/4 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can this be made in a crock pot slow cooker? If so, what changes would I need to make? We love this soup!
Yes, this will work in a slow cooker. Add it all in and the low for 4 to 6 hours. Stirring occasionally.
This soup is amazing and a great way to get rid of the left over thanksgiving ham!
Modifications I made :
Cooking the ham in the crockpot with Worcestershire sauce and liquid smoke and for the cheese I used half smoked Gouda , and half extra old (10 years Ripened) cheddar , and a teaspoon of garlic powder
Can’t wait to try it! Also where did you get that cutting board?
I am not sure which picture you are talking about. The background on this ham and cheddar soup is my countertops but if there is a cutting board you see please let me know which recipe it is on and I will try to figure it out for you. Thanks!
Can you substitute the ham with chicken or turkey?
Yes, of course!
Do you have any nutritional info for this recipe?
I am in the process of adding in nutritional information at this time. In the mean time you can use myfitnesspal.com.
This sounds good. I don’t see any spices and I am a big fan of salt and pepper, parsley, thyme, rosemary, oregano, etc. I may try it as is… and then add some spices in a future meal. I will rate it after I try it.
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?
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?!
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!!!
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.
Dareth – a package of shredded cheese is 8 oz or 2 cups. Look on the package.
Best soup I have ever made! Glad I found this recipe for our left over Christmas ham!
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
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.
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
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.
Only one thing to say…….it was absolutely wonderful. Thank you so much. ❤️
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!!!
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.
What a Debbie Downer!!