If you’re craving a soul-warming dish that feels like a cozy hug in a bowl, look no further than this Ham and Cheddar Potato Soup Recipe. It’s the perfect blend of tender Yukon Gold potatoes, smoky ham, sharp cheddar, and rich, creamy broth that comes together in a comforting, velvety texture. Whether you’re serving it on a chilly evening or just need a satisfying meal to brighten your day, this soup delivers on all fronts — hearty, flavorful, and utterly irresistible.
Ingredients You’ll Need
This Ham and Cheddar Potato Soup Recipe calls for simple, wholesome ingredients that each play a key role. From the creamy half and half to the savory ham and sharp cheddar, every element builds the richness and depth that make this soup a true classic.
- Yukon Golden Potatoes: These potatoes have a buttery texture perfect for mashing and thickening the soup naturally.
- Unsalted Butter: Used twice during cooking to add richness and help sauté vegetables without overpowering flavors.
- Small Yellow Onion: Provides a gentle sweetness and foundational flavor to the soup.
- Celery: Adds a subtle crispness and aroma, balancing the creamy elements.
- Flour: Acts as a thickening agent to create that luscious, velvety consistency.
- Garlic: Infuses a punch of savory warmth that enhances the overall depth.
- Low Sodium Chicken Broth: Forms the flavorful base without being overly salty, allowing control over seasoning.
- Half and Half: Boosts creaminess with just the right amount of dairy richness.
- Onion Powder: A seasoning boost that intensifies the onion flavor without extra texture.
- Dried Thyme: Adds an earthy, aromatic note that pairs beautifully with ham.
- Ground Sage: A pinch brings a warm, herbaceous undertone to the soup.
- Bay Leaf: Steeps in the broth to add subtle depth and complexity.
- Ham: Diced ham provides smoky, salty bites that make each spoonful exciting.
- Shredded Cheddar Cheese: Melts into the soup to bring sharp, gooey, cheesy goodness.
- Chives: A fresh, mild onion garnish that adds a pop of color and brightness.
How to Make Ham and Cheddar Potato Soup Recipe
Step 1: Prepare Cheese and Dairy
Start by shredding the cheddar cheese from a block and measuring out the half and half. Let both sit at room temperature. This helps the cheese melt smoothly when added to the soup without clumping or separating, ensuring that creamy finish that makes this Ham and Cheddar Potato Soup Recipe so delightful.
Step 2: Cook and Mash the Potatoes
Peel and cube the potatoes into 1-inch pieces. Add them to a stockpot and cover with water, adding a pinch of salt. Boil gently for about 10 minutes until the potatoes are fork-tender—soft enough to mash but not falling apart. Drain and mash them lightly with 2 tablespoons of butter and a splash of half and half. This creates a thick, creamy base that naturally thickens the soup.
Step 3: Sauté Vegetables and Aromatics
While the potatoes boil, melt 3 tablespoons of butter in a large soup pot. Add diced onion and celery, sautéing until softened and fragrant, about 5 minutes. Then add minced garlic, dried thyme, onion powder, and a pinch of ground sage. Cook for just a minute to wake up those flavors without burning the garlic.
Step 4: Add Flour for Thickening
Sprinkle in the flour and stir constantly for a full minute. This step cooks out the raw flour taste and creates a roux that will thicken the broth beautifully, giving the soup its rich body.
Step 5: Add Broth, Half and Half, and Bay Leaf
Pour in the chicken broth and toss in the bay leaf. Slowly stir in the half and half, combining all liquids evenly. Bring everything to a gentle boil, then reduce the heat to a simmer to let the flavors marry.
Step 6: Incorporate Mashed Potatoes
Stir in the mashed potatoes until fully incorporated. This step thickens the soup further and adds that velvety texture we all love in a good potato soup. Remember to discard the bay leaf before blending.
Step 7: Blend for Creaminess (Optional)
For an ultra-creamy and smooth soup, use an immersion blender to blend the broth directly in the pot until creamy and combined. Alternatively, blend in batches using a countertop blender. This step is optional but highly recommended for that luscious finish often expected from the Ham and Cheddar Potato Soup Recipe.
Step 8: Add Ham and Simmer
Stir in the diced ham and let the soup simmer for another 10 minutes. This allows the smoky, savory ham to infuse the broth, making every spoonful packed with comforting flavor.
Step 9: Melt in the Cheese
Turn off the heat and gradually add the shredded cheddar cheese to the warm soup. Stir gently until all the cheese melts into creamy goodness without overheating the soup, which can cause the cheese to clump. Taste and adjust seasoning with salt and pepper as needed.
Step 10: Garnish and Serve
Finish by sprinkling fresh chives on top for a bright, fresh contrast. Ladle into bowls and get ready to enjoy this soul-satisfying Ham and Cheddar Potato Soup Recipe.
How to Serve Ham and Cheddar Potato Soup Recipe
Garnishes
Chives are a classic garnish here, adding just the right hint of mild onion flavor and a fresh green pop against the rich orange soup. You can also try crispy bacon bits, extra shredded cheddar, or a dollop of sour cream for added creaminess and texture variation.
Side Dishes
This soup pairs wonderfully with crusty bread or warm dinner rolls, perfect for dipping and soaking up every drop. A simple mixed green salad with a light vinaigrette complements the richness of the soup, keeping your meal balanced and fresh.
Creative Ways to Present
Serve the soup in a hollowed-out sourdough bread bowl for an impressive, rustic touch. For gatherings, consider topping individual bowls with a small spoonful of caramelized onions or crumbled soft goat cheese to elevate the dining experience. The creamy, cheesy nature of this Ham and Cheddar Potato Soup Recipe lends itself well to playful presentation ideas.
Make Ahead and Storage
Storing Leftovers
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making it just as good, if not better, the next day.
Freezing
This soup freezes well, but because of the dairy, it’s best to freeze before adding the cheese. Freeze in portions in sealed containers or freezer bags for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight and add the cheese fresh during reheating.
Reheating
Reheat on the stovetop over low heat, stirring gently to prevent scorching. Add a splash of half and half or broth if the soup has thickened too much. Stir in shredded cheddar near the end of reheating for melted, gooey comfort just like when freshly made.
FAQs
Can I use a different type of potato for this soup?
Absolutely! While Yukon Gold potatoes offer a perfect balance of creaminess and sturdiness, Russet potatoes also work well. They yield a fluffier texture but watch the cooking time, as they break down faster.
What can I substitute for half and half?
You can use whole milk combined with a bit of heavy cream for richness or just heavy cream for an even thicker soup. For a lighter version, whole milk works fine but the soup may be less creamy.
Is it necessary to blend the soup?
Blending is optional but highly recommended. It creates that smooth, velvety texture that defines classic potato soups. Without blending, the soup will be chunkier, which some people prefer for added texture.
Can I make this soup vegetarian?
To make it vegetarian, simply omit the ham and use vegetable broth instead of chicken broth. You might want to add smoked paprika or liquid smoke for that smoky depth missing without the ham.
How do I prevent the cheese from clumping when added?
Always add cheese to warm, not boiling, soup off the heat. Stir gently and gradually to melt the cheese smoothly. High heat can cause it to seize and become grainy.
Final Thoughts
There’s something truly magical about a bowl of Ham and Cheddar Potato Soup Recipe that brings comfort, warmth, and satisfaction all at once. Whether you’re making it for a family dinner or a cozy night in, it’s a dish that invites smiles and seconds. Don’t hesitate to dive in and make this recipe your own — your taste buds will thank you!
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Ham and Cheddar Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 10 cups
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Ham and Potato Soup combines creamy Yukon Gold potatoes, savory diced ham, and melted cheddar cheese for a hearty and delicious meal. The soup is thickened with a butter and flour roux and enriched with half and half, infused with subtle herbs like thyme, sage, and a bay leaf. Perfect for chilly days, this rich and creamy soup is garnished with fresh chives to brighten each spoonful.
Ingredients
Vegetables and Aromatics
- 2 lbs. Yukon Golden Potatoes (about 4 medium potatoes)
- 1 small yellow Onion, diced
- 1 stalk Celery, diced
- 3 cloves Garlic
- 2 Tablespoons chives (to garnish)
Dairy
- 5 Tablespoons unsalted butter (separated)
- 2 cups Half and Half (plus an extra splash)
- 2 cups shredded cheddar cheese
Liquids and Broth
- 3 ½ cups low sodium Chicken Broth
Spices and Herbs
- ½ teaspoon onion powder
- ¼ teaspoon dried Thyme
- 1 pinch ground sage
- 1 bay leaf
Other
- ¼ cup Flour
- 2 cups diced ham
- Salt (to taste, added to potatoes and as needed)
Instructions
- Prepare Ingredients: Shred the cheddar cheese from a block and measure out the half and half. Allow both to sit at room temperature to facilitate melting and blending later.
- Cook Potatoes: Peel the potatoes and cut them into 1-inch cubes. Place them in a stock pot and cover with 1 inch of water. Add salt and gently boil for about 10 minutes or until potatoes are very fork tender. Drain and gently mash the potatoes. Stir in 2 tablespoons of butter and a splash of half and half, then set aside.
- Sauté Vegetables: While potatoes boil, melt 3 tablespoons of butter in a large soup pot. Add diced onions and celery and sauté for 5 minutes until softened. Add minced garlic, dried thyme, onion powder, and ground sage; cook for 1 minute to release flavors.
- Add Flour: Sprinkle in the flour and stir continuously with a silicone spatula for about 1 minute to cook out the raw flour taste, creating a roux base that will thicken the soup.
- Add Liquids and Herbs: Pour in the chicken broth and add the bay leaf. Slowly stir in the half and half mixture. Bring the soup to a boil, then reduce heat to a simmer.
- Combine Potatoes: Stir the mashed potatoes into the simmering soup until fully combined. Remove and discard the bay leaf.
- Blend Soup: Remove from heat and use an immersion blender to blend the soup until creamy and smooth. Alternatively, transfer soup in batches to a blender. Blending is optional, but it creates a thick and velvety texture.
- Add Ham and Simmer: Stir in the diced ham and simmer the soup for another 10 minutes to meld the flavors and heat the ham through.
- Melt Cheese: Turn off the heat. Gradually sprinkle the shredded cheddar cheese into the warm soup base (ensure the soup is not too hot to prevent cheese from clumping) and stir until melted and fully combined. Taste and adjust seasoning with salt and pepper if desired.
- Garnish and Serve: Finally, garnish with chopped chives and serve the soup hot for a comforting meal.
Notes
- Allowing cheese and half-and-half to reach room temperature before adding helps in smooth melting and blending without curdling.
- Gently boiling the potatoes in salted water softens them perfectly for mashing without losing flavor.
- Blending the soup creates a creamy consistency, but you may skip this step if you prefer a chunkier texture.
- Use low sodium chicken broth to control the overall salt level.
- Adjust seasoning after cheese addition, since cheese can add saltiness.
- Leftovers keep well refrigerated for 3–4 days and reheat gently on stovetop.
