Cheesy Ham and Potato Soup

Cheesy Ham and Potato Soup

Packed with vegetables and savory flavor, this cheesy ham and potato soup whips up in only 35 minutes, making it perfect for dinner any day of the week.

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Course: Appetizer, Soup

Cuisine: American

Keyword: Cheesy Ham and Potato Chowder, Cheesy Ham and Potato Soup, Ham and Potato Soup

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: servings

Calories: 455kcal

Author: Lyn Croyle

Ingredients

2 tablespoons olive oil
1 cup yellow onion diced
1 cup celery diced
1 cup carrots diced
3 cloves garlic minced
4 cups golden potatoes peeled and cut into ½-inch cubes (5-6 small)
2 cups cooked ham cut into ½-inch pieces
6 cups chicken or vegetable broth 1 ½ quarts low-sodium
½ teaspoon salt plus more to taste
½ teaspoon cracked pepper plus more to taste
5 tablespoons unsalted butter
⅔ cup all-purpose flour 80g
2 ½ cups milk whole or 2%
2 cups sharp cheddar cheese shredded

Instructions

Heat a Dutch oven or soup pot over medium heat. Add the olive oil and diced onion, celery, and carrots. Sauté, stirring frequently, for 6-7 minutes or until the onion starts to turn translucent.
Add the garlic and sauté for 1-2 minutes or until fragrant.
Stir in the cubed ham, potatoes, broth, and salt. Increase the heat to medium-high and bring to a simmer. Cook uncovered for 13-15 minutes or until the potatoes are fork-tender. Stir in the black pepper.
After the soup has simmered for about 5 minutes, get started on the roux. Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until the mixture starts to sizzle and get puffy.
Whisk the milk into the roux and cook for 4-5 minutes until it thickens to lightly coat the back of a spoon. Remove the pan from the heat and whisk in the shredded cheese until smooth. The cheese sauce will thicken even more after adding the cheese.
Pour the cheese roux into the soup. Stir well until smooth and cook for 3-4 minutes, until well combined and thickened. Season the soup to taste with salt and pepper, and enjoy it hot!

Recipe Tips

For a smoother melt, shred your cheese right before you need it. This results in a creamier texture.
If you prefer a chowder-like consistency, use 5 cups of broth only.
Whole milk and 2% milk work best for the leftover ham soup. Avoid cream which will make the soup too thick, especially on reheating.

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