This Ham and Cheese Potato Soup is a classic quick and easy family favorite! It’s loaded with veggies, leftover holiday ham, sour cream, and two types of cheese.
You need this ham and cheese potato soup in your life. Seriously. It goes down with my reuben soup for being one of the best soups I’ve made this season.
Loaded with leftover crockpot ham, veggies, potatoes, half-and-half, sour cream, and TWO kinds of cheese. This soup is packed with all things yummy but doesn’t weigh you down.
I’m so obsessed with the flavors and textures in this soup. It’s creamy, hearty, tangy, flavorful, and so cheesy!
- Butter – melted and used to cook the veggies.
- Celery, Carrot, and Onion – this classic blend of veggies aka mirepoix gives the soup texture and fresh, sweet, caramel-y flavors.
- Garlic – adds a nutty undertone to the flavor of the soup.
- Salt and Pepper – enhances other flavors and adds a hint of spice.
- Flour – helps thicken the broth.
- Chicken Broth and Half-and-Half – a creamy and ultra-flavorful base for the soup. I like using fat-free half-and-half because it’s creamy but not too creamy.
- Russet Potatoes – peeled, cubed, and perfectly cooked to add a light, fluffy texture.
- Ham – adds a chewy texture and delicious smoky, salty flavor. I like using leftovers from my honey dijon crockpot ham. Whatever you use, it should be cooked and cubed into small pieces.
- Sour Cream – adds a creamy texture and tangy flavor.
- Cheddar and Swiss Cheese – melt into the soup for an ultra creamy texture and cheesy flavor.
- Chives and/or Green Onions – for serving, if desired.
How to make
This one pot wonder uses leftover ham and couldn’t be easier to make!
- Melt butter in a large stockpot then add in celery, carrots, onion, garlic, salt, and pepper. Cook until the carrots and celery are tender.
- In a small bowl, whisk together additional melted butter, flour, and 1/4 cup chicken broth.
- Slowly whisk the butter/broth mixture into the stockpot then add in remaining chicken broth.
- Mix in half-and-half, potatoes, and ham and simmer for 15 minutes.
- Remove from heat then mix in sour cream, cheddar, and Swiss until the cheese is fully melted then serve and enjoy!
What potatoes to use
I love the light and fluffy texture of Russet potatoes, but Yukon Gold potatoes will work as well if preferred.
Do you need to peel the potatoes?
I like to peel mine because the skin can become somewhat tough and chewy when boiled.
However, it’s not totally necessary. If you do leave the peels on, keep in mind that they will alter the flavor and texture of the soup slightly.
To easily peel potatoes, simply wash, dry, then use a sharp knife or vegetable peeler to remove the skin.
What to serve with ham and cheese potato soup
BREAD! Any and all kinds. This is so good in a bread bowl or served alongside biscuits, yeast rolls, you name it! It’s also delicious paired with some other yummy dishes. Here are some ideas!
How to store
Store leftover soup in an airtight container in the fridge for 3-4 days or in the freezer for 1-2 months.
To reheat, thaw in the fridge if frozen then heat either on the stove or in the microwave.
Other ways to use leftover ham
- One Pot Ham & Cheese Pasta
- Ham & Cheese Breakfast Casserole
- Ham Tetrazzini (Spicy Southern Kitchen)
- Leftover Ham & Cheddar Scalloped Potatoes (The Seasoned Mom)
- Ham & Cheese Monkey Bread
- Ham Stromboli (Dinner at the Zoo)
If you love soup season, you’ll also love: slow cooker chicken lentil soup, chicken tortellini soup, and slow cooker thai chicken soup.
Ham and Cheese Potato Soup
Equipment for this recipe
- 2 tablespoons unsalted butter
- 2 stalks stalks celery diced
- 2 large carrots diced
- 1 small yellow onion diced
- 4 cloves garlic minced
- 1/2 teaspoon salt plus more to taste (I used 1 teaspoon)
- 1/2 teaspoon pepper
- 2 tablespoons melted unsalted butter
- 1/4 cup all-purpose flour
- 3 cups chicken broth divided
- 3 cups fat free half and half warmed
- 2 pounds russet potatoes peeled and cubed, (approximately 1/2 - 1 inch cubes) about 5 russet
- 1 pound cooked and cubed ham about 4 cups cubed
- 1/2 cup sour cream plus more for serving
- 2 cups shredded cheddar cheese freshly shred your cheese, pre-packaged doesn’t melt as well
- 2 cups shredded Swiss freshly shred your cheese, pre-packaged doesn’t melt as well
- Chives or green onions for serving
- Melt 2 tablespoons butter in a large stockpot over medium heat.
- Add in celery, carrots, onion, garlic, salt, and pepper.
- Cook, stirring often, until the celery and carrots are tender, about 10 minutes.
- Reduce heat to low.
- In a small bowl, whisk together 2 tablespoons melted butter, flour, and 1/4 cup chicken broth.
- Slowly whisk mixture into the stockpot and cook, stirring constantly, for 2 minutes.
- Slowly whisk in the remaining 2 3/4 cups chicken broth.
- Pour in half and half, potatoes, and ham.
- Increase heat back to medium, bring to a simmer, stirring occasionally.
- Cover and simmer (you'll probably need to lower the heat back to low) until the potatoes are cooked, about 15 minutes, stirring occasionally.
- Remove from heat, and slowly stir in sour cream, cheddar, and swiss until the cheese has fully melted.
- Taste and re-season, if necessary and serve with more sour cream, green onions, etc.
- Take 5 seconds to rate this recipe below. We greatly appreciate it!
*Note: Nutrition information is estimated and varies based on products used.
This post was originally published April 10, 2019 and has been updated to provide more detailed content.