Cheesy ham and potato soup is a cozy, comforting soup made with shortcut ingredients in a single pot.
Ham and cheese potato soup features bite-sized pieces of potatoes, carrots, and Velveeta cheese cooked in an aromatic, creamy soup base.
Holly’s Hearty Ham and Potato Soup
- Flavor: Rich, hearty, and loaded with cheesy, savory flavor in every bite.
- Difficulty: This ham and potato soup is a beginner-friendly recipe that comes together quickly with minimal effort.
- Time-Saving Tip: A can of condensed soup replaces making a roux with flour, butter, and milk.
- Serving suggestions: Add some homemade cornbread or dinner rolls for dipping!
Recipe Ingredient Rundown
Potatoes: Starchy Russets and Idaho Gold potatoes add to the creamy texture of cheesy ham and potato soup, but even leftover scalloped potatoes are good options.
Ham: Use leftover holiday ham or buy a ham steak for this recipe.
Soup Base: No need to buy the name brand of cream of celery soup for this recipe; any brand will do.
Cozy Combinations
- This recipe is perfect for adding in extra veggies. Short on time? Toss in a bag of vegetable medley.
- Sliced smoked sausage, Polska Kielbasa, or leftover cooked pork are also great swaps for ham.
- Experiment with cream of chicken or cream of mushroom soup in place of cream of celery.
- No Velveeta? Use shredded cheddar cheese or any shredded blend of cheeses.
How to Make Ham and Potato Soup
- Cook onion, carrots, and potatoes (full recipe below).
- Stir in soup, cheese, and ham.
- Stir and simmer until cheese is melted.
- Season before serving.
Soup-er Secrets
- Thin the soup out with additional broth or milk.
- To thicken the soup, puree a cup of the cooked vegetables and add them back into the soup.
- Serve bowls of soup with a dollop of sour cream on top and some fresh sprigs of thyme or parsley.
Lessons in Leftovers
Keep leftover cheesy ham and potato soup in a covered container in the refrigerator for up to 4 days. Reheat portions in the microwave and season if necessary.
Freeze portions in zippered bags laid flat and then stack them upright to save freezer space.
Thaw on low in a Crockpot or overnight in the refrigerator before reheating on the stovetop.
Cozy and Comforting Soup Recipes
Did you enjoy this Ham and Potato Soup Recipe? Leave a comment and rating below.
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
- 2 ½ cups low-sodium chicken broth
- 1 ½ cups cooked ham diced
- 10.5 ounces condensed cream of celery soup 1 can
- 4 ounces velveeta cubed
- ¼ teaspoon 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!