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Ham and Potato Soup
4.9 from 60 votes

Ham and Potato Soup

Ham and Potato Soup combines diced ham, Yukon Gold potatoes, and cheddar cheese into a creamy, comforting soup. The potatoes are boiled and mashed with butter and half and half then folded into a seasoned broth made with sautéed onions, celery, and garlic. The blend of herbs and smooth texture from blending creates a warm, hearty dish ideal for leftovers or a filling meal.

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 10 cups
Calories: 296 kcal
Course: Soup
Cuisine: American

Ingredients

  • 2 lbs. Yukon Gold potato about 4 medium potatoes
  • 5 Tablespoons butter separated, unsalted
  • 1 yellow onion diced, small
  • 1 talk celery diced
  • ¼ cup flour
  • 3 cloves garlic
  • 3 ½ cups chicken broth low sodium
  • 2 cups half and half plus and extra splash
  • ½ teaspoon onion powder
  • ¼ teaspoon thyme dried
  • 1 pinch sage ground
  • 1 bay leaf
  • 2 cups ham diced
  • 2 cups cheddar cheese shredded
  • 2 Tablespoons chives to garnish

Instructions

    Cup of Yum
  1. Shred the cheese from a block, measure out the half and half. Let them all sit out at room temperature.
  2. Peel the potatoes and cut them into 1-inch cubes. Add to a stock pot and cover the potatoes with 1 inch of water. Add the salt and boil gently for 10 minutes or until very fork tender. Drain, then gently mash. Stir in 2 TBS Butter and a splash of half and half. Set aside.
  3. While the potatoes boil, melt the 3 TBS butter in a large soup pot and add the onions and celery. Sauté for 5 minutes. Add the garlic, dried thyme, onion powder, and ground sage. Cook for 1 minute.
  4. Add the flour and use a silicone spatula to stir for 1 full minute to remove the raw flour taste.
  5. Add the chicken broth and bay leaf. Slowly stir in the half and half. Bring to a boil, reduce to a simmer.
  6. Add the mashed potatoes and stir them until combined into the soup. Discard the bay leaf.
  7. Remove from heat and use an immersion blender to blend the broth until very creamy and combined. You can also use a blender and blend in batches. Blending is optional but makes the soup so thick and creamy.
  8. Add in the diced ham and stir to combine. Let it simmer for 10 minutes or until ready to serve.
  9. Turn off the heat. Sprinkle the cheese gradually over the warm (not hot!) base and stir until melted and combined. Taste and season with salt/pepper if desired.
  10. Garnish with chives and serve!

Notes

  • Red potatoes can be used instead of Yukon Gold if you prefer cubed potatoes that hold their shape in soup.
  • For a chunkier soup, add cubed potatoes to simmering broth and cook until tender, about 40 minutes.
  • Carefully temper the half and half and add it slowly to avoid curdling when mixing into the soup.
  • Cheddar cheese is best added off heat and stirred in gradually to melt smoothly without clumping.
  • The soup can be prepared in a slow cooker for convenience, cooking on high for 3-4 hours or low for 7-8 hours.
  • Garnish with fresh chives for color and mild onion flavor.

Nutrition Information

Calories 296kcal (15%) Carbohydrates 21g (7%) Protein 11g (22%) Fat 19g (29%) Saturated Fat 12g (60%) Cholesterol 57mg (19%) Sodium 189mg (8%) Potassium 548mg (12%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 605IU (12%) Vitamin C 20mg (22%) Calcium 235mg (24%) Iron 1mg (6%)

Nutrition Facts

Serving: 10 cups

Amount Per Serving

Calories 296

% Daily Value*

Calories 296kcal 15%
Carbohydrates 21g 7%
Protein 11g 22%
Fat 19g 29%
Saturated Fat 12g 60%
Cholesterol 57mg 19%
Sodium 189mg 8%
Potassium 548mg 12%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 605IU 12%
Vitamin C 20mg 22%
Calcium 235mg 24%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.