January 4th, 2013

Cheesy Ham and Potato Soup

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My family can never eat an entire ham, so I’m always looking for ways to use the leftovers, and this Cheesy Ham and Potato Soup is one of our favorite ways to use up extra ham.

Cheesy Ham and Potato Soup

It’s hearty, filling and so easy to make. I like to chop any leftover ham I have and store it in the freezer so I can make this soup any time.

Most any kind of potatoes will work in this recipe, so use whatever you like best, or happen to have on hand. Same goes for the cheese, although my favorites to use in this recipe are cheddar and Swiss.

Cheesy Ham and Potato Soup

To make this soup even more filling (and healthy) I sometimes add a can or two of white beans.

You could also use beans in place of the potatoes. And if you’d like to lighten the recipe up a bit, you can use milk instead of Half & Half.

I like to serve this with some crusty bread and a side salad for a complete, satisfying meal.

Be sure to save this hearty soup recipe to your favorite Pinterest board for later.

Cheesy Ham and Potato Soup

Cheesy Ham and Potato Soup

Preparation 10 min Cook Time 30 min Total Time 40 mins

Chopped ham, potatoes and plenty of cheese in a thick, creamy broth.


  • 1 tablespoon olive oil
  • 1/2 cup diced celery
  • 1 cup finely chopped onion
  • 5-6 cups peeled and diced potatoes
  • 2-3 cups diced cooked ham
  • 6-8 cups chicken stock (enough to cover vegetables)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon thyme
  • 4 tablespoons butter, melted
  • 4 tablespoons flour
  • 2 cups Half and Half
  • 2 cups shredded cheese (I like cheddar and Swiss)
  • Chopped green onions, for garnish


  1. Heat oil in a large stockpot over medium heat. Add the onions and celery and cook until just tender. Add the potatoes, ham and chicken stock, using just enough stock to cover the vegetables and meat.
  2. Bring to a boil, then cook over medium heat until potatoes are tender, about 15 minutes. Season with salt, pepper and thyme.
  3. In a separate small bowl, whisk together the melted butter and flour until smooth. Gradually whisk butter/flour mixture into soup, stirring constantly.
  4. Whisk in Half and Half and cook over medium heat, stirring constantly, until soup thickens, 4 to 5 minutes.
  5. Stir in the cheese and cook, stirring often, until cheese is melted. Re-season soup with additional salt and pepper before serving, if needed. Garnish with chopped green onions before serving.
1 review

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If you love this recipe, you might also like:

Ham and Bean Soup with Rosemary

Ham and Bean Soup with Rosemary

 Slow Cooker White Chicken Chili

Slow Cooker White Chicken Chili

Tortellini & White Bean Soup with Pancetta

Tortellini and White Bean Soup with Pancetta

Who Dished It Up First: Adapted from allrecipes.com



  1. I was just looking at the leftover ham in the freezer wondering what to make with some of it. Thanks for sharing a great recipe. This looks delicious.

  2. This soup sounds perfect!!! By far my favorite kind of soup:)

  3. Danelle, this soup looks delicious. It’s the best way to use ham leftovers. Warm comfort food!

  4. Potato soup is one of my favorite comfort foods. 🙂 That’s a great idea to freeze your leftover ham for soups like this one!

  5. i tried this last night and it turned out so well! thanks for the recipe

  6. looks like the perfect cure for a cold and rainy day! thanks for sharing!

  7. My 3 year old daughter and I just made this for lunch, along with some grilled cheese. It was so simple and delcious that it will definately be in my list of “make again soon” meals. Thanks!!


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