Cheesy ham and potato soup taste of home

This super simple and cheesy ham and potato soup warms you up on a chilly day. The potatoes simmer right in chicken stock soaking up all the delicious flavor. Heavy cream, sour cream, plenty of Colby Jack cheese and smoky ham make this soup rich and hearty.

This Cheesy Ham and Potato Soup is easy to throw together, and will quickly become a family favorite. It's my favorite meal on a cold chilly day, and tastes amazing.

Soup season has arrived and I am always looking for new and delicious soups that my family will enjoy. I have to say, soup season may be my favorite season. Along with all the fun holidays that come with it.

As I have mentioned before, my husband will only consider soup a main dish if it is super hearty – and let me tell you, this soup is loaded.

Serve it with some crusty french bread (or better yet, make Homemade French Bread and knock the pants off your family and friends) and you have the perfect meal for a chilly fall day.

What could I serve with this Cheesy Ham and Potato Soup?

For this soup, we usually keep the side dishes pretty simple and make a quick side salad (from a bag, yes), and some type of bread.

You could make your own bread (I recommend trying our Sheet Pan Garlic Breadsticks) or you could even use a store bought garlic bread recipe as well.

Both would work great, and taste delicious, dipped in the soup.

“I have so much time!” -No mom ever

Let us give you your time back. With the Six Sisters’ Meal Plans, we do the dinner planning, grocery ordering, and then all you have to do is decide whether to pick them up or have them delivered.

Sneak in extra veggies into this Cheesy Ham and Potato Soup:

I love this soup, because I can get away with sneaking in extra vegetables, and my kids would never even know.

This recipe does have a few vegetables in it already, but you could easily add a few more.

Here are a few sneaky vegetables we recommend throwing in (we of course chop them up pretty small so our kids don’t notice):

Combine potatoes, water, ham, celery, and onion in a stockpot. Bring to a boil; simmer over medium heat until potatoes are tender, 10 to 15 minutes. Stir in chicken bouillon, pepper, and salt.

Pour milk mixture into the stockpot; cook and stir until warmed through.

Lori

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Nutrition Facts (per serving)

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Nutrition FactsServings Per Recipe 8Calories 195% Daily Value *Total Fat 11g13%Saturated Fat 6g31%Cholesterol 30mg10%Sodium 394mg17%Total Carbohydrate 20g7%Dietary Fiber 2g7%Total Sugars 4gProtein 6gVitamin C 18mg90%Calcium 91mg7%Iron 1mg5%Potassium 442mg9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

My kids aren't done eating this and I must rate it. I have the most picky 5 and 9 year old children in existence. My 5 year old had a second helping and my 9 year old is finishing his. They both like it. It was super easy. I made with homemade chicken stock as I had some I needed to use up. I also added some carrots as I had some already diced. It is very good. I think it will replace my usual potato soup.

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truckerboo

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9

I made this for dinner tonight. It was wonderful! I doubled the recipe as I have hungry people in my house. I'm also using this for my soupswap on Thursday! I too did not peel the potatoes, used 2 Cups onion and celery, and did not thicken it with anything. I mashed the soup with a potato masher about 5 times to break some potatoes up before adding the ham, which I added after the potatoes were soft. Instead of milk I used nonfat half and half. As I write this I am craving more...that's how good it is!

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Cherylcm

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6

I have used the same potato soup recipe for years but now I have a NEW one! This soup is delicious. I add diced carrots and followed another reviewers suggestion and added a little bacon. Excellent!!

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BlueDogLady

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4

WOWOWOW Love this soup. I made a couple of slight changes....Started with 1/2 lb pepper cracked amish bacon and the 1 1/2 cups left over ham cooking in pot with a bit of olive oil. After the bacon sweated a bit - I took the ham / bacon mixture out. I then added all of the veggies (plus lots of extra of each) and got the brown bits off the bottom of the pan. Added the water and followed the recipe....except used whole milk instead of 1/2 and 1/2 and used 2 C light cheese. I ended up needing about 3/4 C more milk b/c of all of the veggies. The soup was still quite thick and excellent. YUM. Thanks UPDATE: just made this again - added a ham hock to the broth as the potatoes cooked - and the flavor is great. Added a couple carrots to the veg too! Used the immersion blender to puree a bit as well. Sooooo goood!

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Gidget265

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4

This is amazing soup. Used all the leftover ham from Easter dinner. My husband had 3 bowls and told me to definitely keep this recipe. Will be making again, that's for sure!

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kjhuds

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3

Growing up potato soup wasn't potato soup without some chopped bacon sauteed first in the pot, so I added a little bacon with my diced ham and onion, sauteed them then continued and added the rest, minus the carrots.

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MS migh-ty

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4

See 1 Reply

Knocked this one out this afternoon when I discovered a bunch of leftover ham in freezer. No doubt this is a winner as-is. That said, my tweaks (based on a double-ish batch...no way the original quantities cover a couple hungry teenagers): -5-6c diced potatoes...reserve 1-1.5c to cook up separately and add via ricer for thickness -7-8c chix broth (i.e. whatever was in the freezer from the last time I cooked down a bird) -we're not celery people -1-2c fresh chopped mushrooms (half a pack of baby bellas left over from my crockpot pheasant adventure last night) -3-4c ham -1TB coarse cracked pepper -6TB butter -2/3c flour split 50/50 for the roux and later thickening direct to the soup -3-3.5c cheese (I like the idea of something sharper for taste as another cook noted...but I'm happy to use whatever is on hand) -half an onion, diced. next time I'm going to cut the pepper 50/50 with cayenne now that I see ChowhoundPC's tweak in that direction...just for fun. No changes to process. Yum! Son better get home from his baseball game quick...

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Carl M.

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3

I added a cup of frozen peas and it was delicious. It just seemed like a natural compliment to the ham, cheese and potatoes. Don't get me wrong the soup is perfection with or without peas. It's an excellent recipe.

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loree124

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2

Great, savoury soup! Made 1/2 recipe, skipped the celery, skimped on the cheese a bit since I was using strong, old Gouda; used bouillion cubes instead of granules - substitution charts say 1 ts of granules equals 1 bouillion cube, and this was certainly not true for me! I used 2 cubes for 1/2 recipe, and I think 1 cube plus a sprinkling of salt would be just right; and I like my salt, I assure you! 1/2 recipe also made more like 3 servings for me. Still, the soup turned out simply delectable: smooth, chunky, savoury, creamy - all tasty things in one! Thank you for a lovely recipe SweetsLady - this will be repeated!

stormylee

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2

To add a little heat to the soup, I add about a 1/4 of a teaspoon of dried crushed red pepper. If you're adventures add 1/2 a teaspoon.

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