Potato Soup With Ham and Cheese

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 01/18/22
potato soup with ham
Diana Rattray
Prep: 15 mins
Cook: 35 mins
Total: 50 mins
Servings: 6 servings
Nutrition Facts (per serving)
540 Calories
30g Fat
47g Carbs
23g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 540
% Daily Value*
Total Fat 30g 38%
Saturated Fat 17g 87%
Cholesterol 105mg 35%
Sodium 921mg 40%
Total Carbohydrate 47g 17%
Dietary Fiber 4g 13%
Total Sugars 9g
Protein 23g
Vitamin C 16mg 79%
Calcium 273mg 21%
Iron 3mg 18%
Potassium 1061mg 23%
*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 potato soup calls for country ham, but feel free to use leftover smoked ham or deli ham. It's an excellent choice for a fall or winter lunch or dinner. The soup ingredients include leeks, but if you don't have them, go ahead and use about 1/2 cup of sliced green onions or yellow onions.

For a well-balanced meal, add a tossed salad and crusty bread or serve the soup with sandwiches.

Ingredients

  • 6 tablespoons (3 ounces) unsalted butter

  • 3 stalks leeks, white only, thinly sliced

  • 8 ounces country ham, diced

  • 1/2 cup all-purpose flour

  • 3 cups chicken stock

  • 4 cups diced potatoes, peeled

  • 1 tablespoon chopped parsley

  • 1 tablespoon chopped chives, optional

  • Freshly ground black pepper, to taste

  • 2 cups half-and-half, or whole milk

  • 1 cup shredded cheddar cheese

  • Salt, to taste

Steps to Make It

  1. Gather the ingredients.

  2. Melt the butter in a large saucepan over medium-low heat. Add the sliced leeks and country ham to the pan. Sauté until the leeks are tender, stirring constantly.

  3. Add the flour and stir until well blended; continue cooking for 2 minutes, stirring constantly.

  4. Add the chicken broth and cook until thickened and bubbly, stirring frequently.

  5. Add potatoes; increase the heat to medium-high and bring to a simmer.

  6. Reduce the heat to medium-low, cover the pan, and simmer until potatoes are tender (about 20 minutes).

  7. Add the parsley and chives, if using, along with pepper, to taste.

  8. Add half-and-half or milk and the shredded cheese; cook until cheese has melted, stirring constantly.

  9. Taste and add salt, as needed.

  10. Serve and enjoy.

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