Ham and Cheddar Potato Soup
This ham and cheddar potato soup is perfect for the cool weather that Fall brings in. Hearty and filling, this classic potato soup is filled with delicious cheddar cheese and diced ham. Be sure to make extra because this soup will become a new family favorite.
While this soup is great for any time of the year, when it starts to cool down, I go straight into soup making mode. I love making hearty comforting soups like this Vegetable Beef Soup and this Broccoli Soup.
Soups are always so easy to make and usually come together pretty fast. This Ham and Cheddar Potato Soup is ready in just 30 minutes. Making it perfect for a quick lunch or dinner. It can even be made in advance or frozen for later meals.
When it comes to creamy potato soups, I almost always pair them with a sturdy piece of bread, like Sourdough. Crackers are also a great accompaniment to soups. Having something like bread or crackers to sop up all of the creamy goodness is a must.
What You Need to Make Ham and Cheddar Potato Soup
Russet Potatoes are the best for making potato soup. You can boil them for this recipe or use baked potatoes.
Onions yellow or white will work
Olive Oil and Butter for sautéing and thickening the soup.
Flour thickens the soup
Chicken Stock is the base for this soup. I recommend using a good quality chicken stock for the best flavor. Here is my post about how to make your own chicken stock.
Milk is also for the base of the soup. 2% or whole milk can be used.
Cheddar Cheese for richness and flavor. Medium or sharp cheddar will work.
Ham brings flavor and protein to the soup. Use a nice smoked ham for added flavor.
Green Onions as a garnish that brings additional flavor.
Freezing Ham and Cheddar Potato Soup
Freezing in airtight containers:
Portion and pour the soup into the containers, leaving 1 inch of space between the top of the container and the soup. Allow the soup to cool completely before placing the lid on. Label the container and freeze for about 6 months. Thaw completely before reheating.
Freezing in freezer bags:
Allow the soup to cool completely before filling the bags. Seal and label the bags. Lay them out flat and place in the freezer. Soup can be frozen for about 6 months. Thaw completely before reheating.
Comforting and deliciously creamy potato soup with cheddar cheese and ham. Perfect for Fall or Winter.
- 2 Large russet potatoes, peeled and cut into 1/2" cubed (baked or boiled)
- 1/3 Cup onions (small diced)
- 2 tbsp olive oil
- 2 tsp butter
- 4 tbsp flour
- 2 cup chicken stock
- 2 cup milk
- 1 Cup cheddar cheese (shredded)
- 2 cup ham (cut into 1/4" cubes)
- 3/4 Teaspoon salt
- TT pepper
- As Needed green onions (sliced)
In a large pot over medium heat add in the olive oil. Once hot add the ham and cook until lightly browned. Remove from the pot and reserve for later.
Add in the butter and the onions and sauté until the onions have softened, about 4 minutes.
Next, whisk in the flour to make a roux. Now add in the chicken stock, whisking to prevent any clumping. Add in the milk, mix well.
Once the soup has slightly thickened add in half of the cooked potatoes and lightly mash. The mashed potatoes will add texture and help to thicken the soup further.
Add in the remaining potatoes and cook for about 5 minutes.
Add in all of the cheese and mix well. Once the cheese is fully incorporated add in the ham. Mix well. Season with salt and pepper. Enjoy!
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