Creamy Potato, Ham, and Cheese Soup
This Creamy Potato, Ham, and Cheese Soup is the ultimate comfort food, perfect for chilly days or when you need a hearty and satisfying meal.
Packed with tender potatoes, savory ham, and rich cheddar cheese, this soup is both creamy and flavorful.
It’s easy to prepare and can be served with crusty bread or crackers for a cozy family dinner or a warm lunch.
Why You’ll Love This Recipe:
People will love this Creamy Potato, Ham, and Cheese Soup because it’s a perfect combination of hearty and creamy comfort.
The tender potatoes and savory ham create a filling base, while the melted cheddar cheese adds a rich, indulgent flavor.
It’s versatile enough for a quick family meal yet impressive enough to serve guests.
Plus, it pairs beautifully with crusty bread or crackers, making it a crowd-pleaser for any occasion!
Key Ingredients:
Potatoes: The hearty base, offering a creamy texture when cooked.
Ham: Adds a savory, smoky depth to the soup.
Cheddar Cheese: Delivers rich, sharp, and comforting flavors.
Chicken Broth: Forms the flavorful liquid foundation.
Heavy Cream: Enhances the soup’s creamy and luscious consistency.
Onion, Carrots, and Celery: Classic aromatics that build the flavor profile.
Creamy Potato, Ham, and Cheese Soup
Ingredients
2 tablespoons unsalted butter
1 medium onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 garlic cloves, minced
4 cups diced potatoes (russet or Yukon Gold)
4 cups chicken broth
2 cups diced cooked ham
1 cup heavy cream (or whole milk for a lighter option)
2 cups shredded sharp cheddar cheese
2 tablespoons all-purpose flour (optional, for thickening)
Salt and pepper, to taste
Chopped fresh parsley or chives (for garnish)
Instructions
Sauté the Vegetables
Heat butter in a large pot over medium heat. Add the diced onion, carrots, and celery, cooking until they soften, about 5-7 minutes.
Stir in minced garlic and cook for another minute, until fragrant.
Simmer the Potatoes
3. Add the diced potatoes and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, or until the potatoes are tender.
Incorporate Ham and Cream
4. Stir in the diced cooked ham, allowing it to heat through for 2-3 minutes.
5. Slowly pour in the heavy cream, mixing gently to combine it into the soup.
Optional Thickening Step
6. If a thicker consistency is preferred, combine the flour with a small amount of water to create a slurry. Stir this into the soup and let it cook for 3-5 minutes, stirring occasionally, until slightly thickened.
Melt in the Cheese
7. Lower the heat to avoid boiling, then add the shredded cheddar cheese in small portions, stirring until fully melted and smooth.
Season and Garnish
8. Taste the soup and adjust the seasoning with salt and pepper as needed.
9. Serve the soup hot, garnished with chopped parsley or chives if desired. Enjoy with crusty bread or crackers for dipping!
Notes:
Potato Choice:
Russet potatoes yield a starchier, creamier soup.
Yukon Gold potatoes offer a buttery flavor and hold their shape better.
Cheese Melting:
Use freshly shredded cheese for smoother melting; pre-shredded cheese can make the soup grainy due to added anti-caking agents.
Add cheese over low heat to avoid curdling.
Ham Substitutes:
For a smoky vegetarian option, use smoked paprika or liquid smoke and replace ham with diced mushrooms or plant-based alternatives.
Thickness Control:
If you prefer a thicker consistency, use a potato masher or an immersion blender to mash some of the potatoes before adding the ham and cream.
Storage and Reheating:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat to prevent the cheese from separating.
Customizations:
Add extra vegetables like corn or peas for more variety.
Sprinkle crumbled bacon on top for an additional smoky crunch.
Garnish Ideas:
Use parsley, chives, or green onions for a fresh pop of color and flavor.
Nutrition Information:
YIELDS: 6 | SERVING SIZE: 1 cup
Calories: 320 | Total Fat: 18g | Saturated Fat: 11g | Cholesterol: 65mg | Sodium: 850mg | Total Carbohydrates: 23g | Dietary Fiber: 2g | Sugars: 4g | Protein: 15g
Frequently Asked Questions:
Can I use a different type of potato for this recipe?
Yes, russet or Yukon Gold potatoes are recommended because they provide a creamy texture when cooked, but red potatoes or fingerlings can also be used.
Keep in mind that the texture may vary slightly.
Can I make this soup ahead of time?
Absolutely! This soup stores well in the refrigerator for up to 3 days.
Reheat it gently on the stovetop over low heat, stirring frequently to prevent the cheese from separating.
Can I freeze this soup?
It’s not recommended to freeze this soup due to the cream and cheese, which can separate and change texture upon reheating.
If you plan to freeze it, consider adding the cream and cheese fresh when reheating.
What can I use as a substitute for ham?
If you prefer not to use ham, diced cooked bacon, smoked sausage, or even shredded chicken can be excellent substitutes.
For a vegetarian option, omit the meat entirely and add more vegetables like corn or broccoli.
How can I make the soup thicker without using flour?
You can blend a portion of the soup with an immersion blender or regular blender until smooth, then stir it back into the pot.
This will naturally thicken the soup without the need for flour or other thickeners.
Can I make this soup in a slow cooker?
Yes! To make it in a slow cooker, sauté the onions, carrots, celery, and garlic on the stovetop first.
Then transfer them to the slow cooker along with the potatoes, broth, and ham.
Cook on low for 6-8 hours or on high for 3-4 hours.
Stir in the cream and cheese during the last 30 minutes of cooking.
How do I prevent the cheese from curdling in the soup?
To avoid curdling, reduce the heat to low before adding the cheese, and stir it in gradually.
Never let the soup boil after the cheese has been added, as high heat can cause the cheese to separate.
What’s the best way to dice the potatoes evenly?
To ensure even cooking, peel and cut the potatoes into small, uniform cubes (about ½-inch).
This helps them cook evenly and prevents some pieces from becoming mushy while others remain undercooked.
Can I use pre-shredded cheese?
While pre-shredded cheese is convenient, it often contains anti-caking agents that can make the soup grainy.
For the best results, shred a block of sharp cheddar cheese yourself.
What should I do if my soup turns out too thin?
If the soup is too thin, you can thicken it by blending a portion of the soup with an immersion blender or adding a slurry made from 1 tablespoon of cornstarch or flour mixed with 2 tablespoons of water.
Stir it in and simmer until the desired consistency is reached.