Potato and Ham Soup With Cheese

Chunky Potato Soup With Ham
Diana Rattray
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 6 to 8 servings
Nutritional Guidelines (per serving)
310 Calories
19g Fat
22g Carbs
13g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 310
% Daily Value*
Total Fat 19g 25%
Saturated Fat 11g 53%
Cholesterol 53mg 18%
Sodium 535mg 23%
Total Carbohydrate 22g 8%
Dietary Fiber 2g 7%
Protein 13g
Calcium 361mg 28%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is an easy simmered potato soup made with the addition of diced ham and shredded Cheddar cheese. It is filling and flavorful, and it makes a tasty lunch or dinner your family will love.

This is also an excellent way to use leftover ham. Add crackers, cornbread, ​biscuits, or ​crusty bread for a delicious soup supper or lunch. Add corn or replace the ham with browned sausage or some bacon. See some other substitutions and tips below the recipe.

The soup takes only 40 to 45 minutes to prepare and cook, so it's an excellent choice for a busy day. The recipe is easily doubled for a crowd or tailgating event. Transfer the hot soup to the slow cooker to keep warm for serving.


  • 3 medium red potatoes (peeled, cut into small cubes)
  • 2 cups water
  • 1/4 teaspoon salt
  • 1/4 cup onion (finely chopped)
  • 3 tablespoons butter
  • 3 tablespoons ​flour (all-purpose)
  • 3 cups milk
  • 1 cup Cheddar cheese (shredded)
  • 1 cup ​cooked ham (cubed)
  • Optional: kosher salt and black pepper (freshly ground, to taste)
  • Optional: 2 tablespoons parsley (fresh chopped)

Steps to Make It

  1. Gather the ingredients.

  2. Bring water and 1/4 teaspoon salt to a boil; add potatoes and cook until tender.

  3. Drain; reserve 1 cup of cooking liquid (add water to measure 1 cup if necessary). Set the potatoes and cooking liquid aside.

  4. Melt butter in a medium saucepan over medium heat.

  5. Sauté chopped onion in the hot butter until tender.

  6. Add flour to butter and onion mixture; stir until smooth.

  7. Season with a little pepper; continue to cook and stir for 1 minute.

  8. Gradually add the reserved 1 cup of cooking liquid, milk, and potatoes.

  9. Stir well; add cheese and ham.

  10. Simmer the soup over low heat, stirring frequently, for about 20 minutes.

  11. Serve and enjoy!

Recipe Variations

  • Replace the ham with browned breakfast sausage or Italian sausage.
  • Add about 1/4 cup of chopped green onion to the soup mixture along with the ham.
  • Add 1 cup of chopped fresh spinach to the soup mixture when you add the ham and cheese.
  • Add 1 cup of corn kernels to the soup when you add the ham and cheese.