Cheesy ham and potato soup is a creamy, hearty meal made with tender potatoes, ham, and melty Velveeta. It’s an easy stovetop soup that’s perfect for weeknights or using up leftover ham.
Holly’s Recipe Highlights
- Flavor: Rich and creamy with melty cheese, tender potatoes, and smoky, savory ham.
- Time-Saving Tip: Using condensed cream of celery soup gives instant flavor and thickens the soup so you can have dinner on the table in no time.
- Serving Suggestions: Round out the meal with homemade cornbread or dinner rolls for dipping.
- Leftover Ham Tip: Freeze leftover holiday ham in 1 ½-cup portions, so you’re always ready to whip up this soup on a busy night.
Simple Ingredient Rundown
- Potatoes: Russet potatoes are high in starch, which helps thicken the broth naturally as it simmers. Red or gold potatoes work too, but the soup will be a little less creamy.
- Ham: Use leftover ham from Sunday dinner, a pre-cooked ham steak, or even thick-cut deli ham in a pinch.
- Soup Base: No need to buy the name-brand of cream of celery soup for this recipe; any brand will do.
- Carrots: Dice the carrots small so they soften at the same rate as the potatoes. Or use a bag of frozen peas and carrots to skip the peeling and dicing altogether.
- Optional Spice: Add a pinch of red pepper flakes or a dash of hot sauce if you like a little kick to cut through all the richness.
How to Make Ham and Potato Soup
- Cook onion, carrots, and potatoes (full recipe below).
- Stir in the remaining ingredients and simmer until the cheese is melted.
- Season before serving.
Holly’s Soup Secrets
- Avoid Boiling: Once the cheese is added, keep the heat low so the sauce stays creamy and smooth.
- Soup Thickness: If the soup is too thick after adding the cheese, splash in a little extra broth or milk until it’s just right.
- Mash for Texture: For a thicker soup, use a potato masher to crush a few potato cubes directly in the pot before adding the cheese.
- Sodium Check: Since ham and Velveeta are naturally salty, taste the soup before adding any extra salt.
Storing and Reheating Leftovers
Keep leftovers in an airtight container in the refrigerator for up to 4 days. Potatoes and Velveeta can change texture when frozen, so enjoy the soup within 2 months.
Reheat on the stovetop over low heat, adding a splash of milk to bring back the creamy texture.
Cozy Soup Recipes
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Cheesy Ham and Potato Soup
Equipment
Ingredients
Ingredients
- 1 tablespoon olive oil
- 1 small onion chopped
- 2 medium carrots diced
- 2 medium russet potatoes peeled and cubed
- 2½ cups reduced sodium chicken broth
- 1½ cups cooked ham diced
- 1 (10.5 ounce) can condensed cream of celery soup
- 4 ounces velveeta cubed
- ¼ teaspoon black pepper or to taste
Instructions
- Heat the oil in a large pot over medium heat. Add onion and cook until translucent, about 3 minutes.
- Add carrots, potatoes, and chicken broth to the pot. Simmer until vegetables are tender, about 10 minutes.
- Stir in condensed soup, Velveeta, and ham. Mix until Velveeta is melted and fully combined. Season with pepper.
Notes
Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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REPIN this Cheesy Ham and Potato Soup Recipe
This is very good hearty soup. I always bake 2-4 strips bacon til crunchy and add to soup, using the bacon grease to saute onion and garlic. Thank you for sharing.
So glad you love the soup Diane!