Potato Soup With Ham and Cheese

potato soup with ham
Diana Rattray
  • Total: 50 mins
  • Prep: 15 mins
  • Cook: 35 mins
  • Yield: 6 servings
Nutritional Guidelines (per serving)
584 Calories
39g Fat
35g Carbs
24g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 servings
Amount per serving
Calories 584
% Daily Value*
Total Fat 39g 50%
Saturated Fat 22g 110%
Cholesterol 124mg 41%
Sodium 1283mg 56%
Total Carbohydrate 35g 13%
Dietary Fiber 3g 12%
Protein 24g
Calcium 441mg 34%
*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.


  • 6 tablespoons butter
  • 3 leeks (white only, thinly sliced)
  • 8 ounces country ham (diced​)
  • 1/2 cup​ all-purpose flour
  • 3 cups​ chicken stock
  • 4 cups potatoes (diced peeled)
  • 1 tablespoon parsley (chopped​)
  • Optional: 1 tablespoon chives (chopped​)
  • Freshly ground black pepper (to taste)
  • 2 cups​ half-and-half (or whole milk)
  • 1 cup sharp cheddar cheese (shredded)
  • 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. Saute 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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