Leftover ham is transformed into a creamy and comforting soup in this Cheesy Ham and Potato Soup. This hearty soup is full of ham, potatoes, carrots, and peas and is the ultimate comfort food!
I based this recipe on my broccoli cheddar soup but obviously switched things up a bit. This soup was nothing short of delicious—the entire pot got wiped out, and there weren’t any leftovers!
You don’t have to use leftover holiday ham in this recipe – you can also use cubed ham from your grocery store’s deli. As long as the ham is fully cooked, it can be used in this soup.
Ingredients Needed
- Ham – Fully cooked cubed or shredded ham.
- Potatoes – I used russet potatoes in this recipe, but Yukon gold or red potatoes will also work.
- Carrots – Peeled and thinly sliced carrots.
- Peas – I used frozen peas in this soup.
- Butter – I used unsalted butter to help to control the saltiness.
- Yellow onion
- Garlic
- Flour
- Milk – I used whole milk, but low-fat milk can also be used.
- Chicken broth – I used low sodium chicken broth.
- Bay leaf
- Cheddar cheese – Shred your own cheese from a block; it melts so much better than pre-shredded cheese.
- Salt and black pepper
How to Prepare
Please see the recipe card for the full detailed instructions.
- Sauté the onion and garlic in butter.
- Make the roux by adding flour and stirring until a paste is formed.
- Pour in the milk and stir or whisk to smooth out any lumps.
- Pour in the chicken broth.
- Add the potatoes, carrots, and bay leaf and stir to combine. Simmer until the potatoes and carrots are tender.
- Stir in ham and frozen peas and cook until heated through.
- Remove from heat and stir in the cheese until melted and smooth. Remove and discard the bay leaf before serving.
Common Questions
I do not recommend freezing this soup. Dairy-based soups tend to separate when defrosted, and the texture will be grainy.
This soup lasts 3 to 4 days when properly stored in the refrigerator.
Peeling the potatoes is a personal preference. Feel free to leave them unpeeled; just make sure to scrub and clean them well.
More Ways to Use Leftover Ham
Cheesy Ham and Potato Soup
Ingredients
- ¼ cup butter unsalted
- ½ cup chopped yellow onion
- 2 teaspoons minced fresh garlic
- ¼ cup all-purpose flour
- 2 cups whole milk low-fat can also be used
- 2 cups chicken broth low sodium
- 2 cups peeled and cubed potatoes* cut into ½ inch cubes
- ¾ cup peeled and thinly sliced carrots*
- 1 bay leaf
- 2 cups cubed or shredded fully cooked ham
- 1 cup frozen peas no need to thaw
- 4 ounces shredded sharp cheddar cheese
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
Instructions
- Melt butter over medium heat in a 6 quart Dutch oven or soup pot. Add onion and cook for 3 to 4 minutes (or until softened) while stirring frequently. Add garlic and cook for an additional 30 seconds, stirring constantly.
- Slowly add flour (about a tablespoon at a time), while constantly stirring. Once all of the flour is added, slowly pour in milk while continuing to stir. Cook for 1 minute while stirring or whisking to smooth out any lumps.
- Slowly pour in chicken broth and stir to combine.
- Add potatoes, carrots, and bay leaf. Stir to combine.
- Increase heat to medium high and bring to a simmer (while stirring occasionally). Reduce heat to maintain a simmer and simmer for 15 minutes (uncovered, stirring occasionally), or until potatoes and carrots are tender.
- Stir in ham and peas. Cook (while stirring occasionally) until heated through (about 1 to 2 minutes).
- Remove from heat and add cheese (a handful at a time) while stirring until cheese is melted and smooth. Season with salt and pepper. Remove and discard bay leaf before serving.
Notes
- * Ensure that your potatoes are cut into ½ inch pieces and carrots are thinly sliced.
- Storage: Once cooled, store in an airtight container in the fridge for up to 3 to 4 days.
- Reheating: Reheat gently on the stovetop over low heat, stirring often.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
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