Cheesy Ham and Potato Soup is the ultimate comfort soup made with loads of ham, chunks of potatoes, carrots, celery, garlic, chicken broth, milk and cheddar cheese. Great recipe for that leftover holiday ham!
Snow is in the forecast for later today and I’m not sure I am completely ready! I feel like summer ended last week and we haven’t had our fair share of fall yet. I am however ready for all the delicious soups we make during this cold weather. Cheesy Ham and Potato Soup is a great comfort soup for this sort of weather and something you will want to make with that leftover holiday ham here in a few weeks.
Cheesy Ham and Potato Soup
Cheesy Ham and Potato Soup has a fantastic creamy and super cheesy base that is thick and hearty. The soup is then loaded with potatoes and ham with some extra flavor from carrots, celery and onion.
Tips & Tricks
I love to meal prep this soup during the colder months. The husband and I east a lot of soup and always have a boatload of canned soups in the pantry to grab for lunches. Obviously, canned isn’t the best choice. Homemade soup is where it is at and this Cheesy Ham and Potato Soup is amazing. This soup reheats really well. For meal prep, just let the soup cool after cooking, place in sealable microwavable containers and store in fridge. To reheat, place in microwave for about 2 minutes and enjoy.
You can use either packaged diced ham or dice up some leftover ham. When using leftover ham, make sure to rinse off any glaze the ham was cooked with. The glaze can really alter the taste of this soup and just and just be way too sweet for a soup recipe.
Cheesy Ham and Potato Soup is the ultimate comfort soup made with loads of ham, chunks of potatoes, carrots, celery, garlic, chicken broth, milk and cheddar cheese.
- 1/4 cup unsalted butter
- 1/2 yellow onion, (finely diced)
- 2 celery, (diced)
- 2 carrots, (peeled and diced)
- 3 garlic cloves, (minced)
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup whole milk
- 2 large Russet potatoes, (peeled and diced)
- 2 cups ham, (diced)
- 1 bay leaf
- 2 cups cheddar cheese, (shredded)
- sea salt
- ground pepper
- Rinse the celery, carrots and potatoes. Peel the carrots and potatoes.
- Dice the celery, carrots, potatoes and onion. Mince the garlic cloves.
- Dice the ham. If using leftover ham, rinse off any glaze beforehand.
- Melt the butter in a soup pot on the stovetop on a medium-high heat.
- Add carrots, celery and onion to the pot. Stir and cook until onion is translucent.
- Add garlic and stir until fragrant (about 1 minute).
- Immediately add the flour followed by broth and milk. Stir well.
- Add ham and potatoes. Stir and bring to a boil.
- Salt and pepper to taste. I find salt isn't necessary in this recipe but you may like it.
- Reduce to a simmer and add a bay leaf. Simmer for about 15 minutes or until the potatoes are tender when poked with a fork. Time can vary depending on the size the potatoes were diced.
- Remove bay leaf. Add a cup and a half of the cheese. Stir. Turn off heat and serve.
- Sprinkle cheddar cheese on top with chives and freshly ground pepper.
- Category: dinner
What are some of your favorite recipes to use with leftover ham? Let me know in the comments below.