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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.
Soo good! We’ve made this with ham and chicken. Both were delicious! Has anyone frozen this soup? How does it hold up when thawed?
Chriana, did you ever try freezing this soup? I was wondering if it reheats fine?
Absolutely delicious!!
Absolutely delicious.
Best soup I ever slurped!
When spiral cut ham falls below $1 lb, I roast it and save the dripping. I used the ham fat to make the roux and the jelly to make the “stock.” I added the onion late because I like it to have body. Used cream and almond milk to avoid lactose.
Thank you for this wonderful recipe! Just what I was looking for.
loved by all!
Awesome recipe, husband don’t like soup. He scraped the bowl. Thank you!
YUM! My husband always teases me that I can’t follow a recipe; and he is correct. We made this last weekend while camping in the mountains. I had only intended to add a bit of fresh minced garlic but we had a little bit of leftover bacon and sausage links so that went into the pot too. It was wonderful and rich. I’m sure that it would be just as wonderful w/o the extra types of pork. Thanks for the recipe. We will be making it again.
Made several times. Delicious soup.
Absolutely delicious. There’s just hubby and myself, and we’re glad we have plenty for leftovers for tomorrow. We live in our motor home, so I changed the method to accommodate my limited cooking space and eliminate the need for a second pan for the roux. I put the butter in my large saucepan and sautéed the onion, potato, and carrot in it until the onion was softened, then added the broth and cooked as directed. When the vegetables were cooked, I added in the milk, brought it to a simmer, and thickened with 1 1/2 T of cornstarch stirred into 3 T water. I then added the cheese and remaining ingredients and brought it back to the simmer. I’ll make this soup again for sure.
i would love for you to explain spices, i only know the very basic spices and what they do.
Excellent!
I made this tonight and it was delicious with cheddar bay biscuits! I did however make one addition, I added 2 minced garlic cloves and sautéed it with the onion, celery and carrots.
Tonight I made this soup again for the umpteenth time. It’s been in our regular rotation since I discovered your wonderful recipe on Pinterest. I make it exactly as you instruct and it comes out perfect each time. It’s a win win that even my 5,3, and 1.5 year old eat it! Thanks for such a home run recipe! ❤️
I entered the info. in My Fitness Pal. Since the recipe says 4 – 6 servings, for simplicity…I just used 4 servings. This is what it calculated per serving:
Calories 410 Carbs 2 Fat 29 Protein 28 Sodium 492
Love this recipe. I always double it. But this time it wasn’t as thick as it usually was. And the roux isn’t always thick. what can I do to fix those issues
I see where in the comments it says to drain it but the recipe does not state that. Please confirm. Has anyone made it without draining it?
I always make it without draining the broth! It’s delicious! I also like to add oregano, thyme, and garlic for a little extra flavor.