Easy Ham and Potato Soup That’s Creamy and Comforting

When the air turns crisp and you crave something hearty, comforting, and deeply satisfying, look no further than Easy Loaded Ham and Potato Soup. This one-pot wonder is thick, creamy, and packed with tender potatoes, savory chunks of ham, and just the right amount of cheese and vegetables to keep every spoonful full of flavor.

This soup delivers everything you want in a classic comfort dish—creamy broth, soft bites of potato, and smoky ham balanced with a few crisp veggies for texture. It’s perfect for using up leftover ham or pulling together a cozy weeknight dinner with pantry staples.

You can make this soup in under an hour, and it tastes even better the next day. Pair it with crusty bread or a light salad, and you’ve got a meal that warms from the inside out.

Ingredients Overview
Each ingredient in this soup plays a role in building creaminess, flavor, and depth. It’s a simple lineup, but when combined, they create a deeply comforting dish.

• Ham: Diced cooked ham brings saltiness and heartiness. Use leftover holiday ham, deli ham, or a smoked ham steak. You can trim excess fat if you prefer a leaner version.

• Potatoes: Yukon Gold or Russet potatoes are best. Yukon Golds add a creamy texture without falling apart, while Russets break down more and help naturally thicken the soup.

• Carrots & Celery: These add texture and sweetness, balancing the salty ham. Chop finely for even cooking and better bite distribution.

• Onion & Garlic: Essential aromatics that create a flavorful base.

• Butter & Flour: Used to create a simple roux for thickening the soup without relying too heavily on cream.

• Chicken Broth: Forms the base of the soup. Choose low-sodium if your ham is salty.

• Milk or Half-and-Half: Makes the soup rich and creamy without being too heavy.

• Cheddar Cheese: Adds a melty finish and that classic “loaded” soup flavor.

• Salt, Pepper & Thyme: Simple seasonings that round out the flavor. Fresh thyme adds depth, but dried works too.

Optional garnishes include sour cream, chopped green onions, and extra cheese for serving.

Step-by-Step Instructions

1. Prep the Vegetables and Ham
   Dice 1 medium onion, 2 carrots, and 2 celery stalks. Mince 2 garlic cloves. Peel and cube 4 cups of potatoes into bite-sized chunks. Dice 2 cups of cooked ham.

2. Sauté the Aromatics
   In a large pot, melt 3 tablespoons of butter over medium heat. Add the onion, carrots, and celery. Sauté for 5–7 minutes until softened. Add garlic and cook for another 30 seconds.

3. Create the Roux
   Sprinkle in 1/4 cup all-purpose flour and stir well to coat the vegetables. Cook for 1–2 minutes, stirring constantly, to eliminate the raw flour taste.

4. Add Broth and Potatoes
   Slowly pour in 4 cups chicken broth while whisking to avoid lumps. Add the diced potatoes and 1/2 teaspoon dried thyme. Bring to a boil, then reduce heat and simmer for 15–20 minutes until the potatoes are fork-tender.

5. Add Ham and Cream
   Stir in the diced ham and 1 1/2 cups milk or half-and-half. Let simmer for 5–7 minutes more to heat through. If the soup is too thick, add a splash more broth or milk to reach desired consistency.

6. Finish with Cheese and Seasoning
   Turn off the heat and stir in 1 cup shredded sharp cheddar cheese. Let it melt completely into the soup. Taste and adjust with salt and pepper if needed (this depends on how salty your ham and broth are).

7. Serve and Garnish
   Ladle soup into bowls and top with extra cheese, sliced green onions, or a spoonful of sour cream. Serve with warm bread or rolls.

Common Mistakes to Avoid

• Don’t boil the milk—it can curdle. Keep the heat at a gentle simmer after adding it.

• Add cheese off the heat to prevent clumping or separation.

• Dice potatoes evenly so they cook at the same rate.

• Don’t oversalt—wait until after the ham and broth are in to adjust seasoning.

Tips, Variations & Substitutions

Tips

• For thicker soup, mash a few potatoes against the side of the pot with a spoon.

• To lighten it up, use 2% milk instead of cream and reduce the cheese.

• This soup freezes well—just skip the cheese and add it when reheating.

Flavor Variations

• Smoky Flavor: Use smoked paprika or a dash of liquid smoke.

• Spicy Kick: Add a pinch of cayenne or diced jalapeño.

• Extra Veggies: Add corn, peas, or spinach at the end.

Substitutions

• Use sweet potatoes for a slightly sweeter, heartier version.

• Sub vegetable broth and skip the ham for a vegetarian twist. Add white beans for protein.

• Almond milk works in place of dairy milk if unsweetened and unflavored.

Serving Ideas & Occasions
This soup is ideal for chilly weeknights, rainy-day lunches, or comforting weekend meals.

Serve it with a slice of crusty bread, warm biscuits, or a grilled cheese sandwich. It also pairs well with a simple side salad dressed in lemon vinaigrette for contrast.

Ladle it into thermoses for school or office lunches, or serve it at a casual gathering with toppings set out for guests to customize their bowls.

Nutritional & Health Notes
This Easy Loaded Ham and Potato Soup offers a hearty serving of protein and fiber-rich vegetables in a creamy, satisfying broth.

Using milk instead of heavy cream keeps the soup rich but not overly indulgent, and the potatoes provide potassium and energy-boosting carbs. Carrots and celery add antioxidants, while ham contributes protein and iron.

For a lighter version, cut back on cheese and butter or use lower-fat milk. If sodium is a concern, use reduced-salt broth and leaner ham.

FAQs

1. Can I make this soup ahead of time?
Yes. It keeps well in the fridge for up to 4 days. Reheat gently over low heat, adding a splash of milk if it thickens too much.

2. Can I freeze it?
You can, but the texture may change slightly due to the dairy. Freeze before adding the cheese and stir it in when reheating.

3. What’s the best potato to use?
Yukon Golds hold their shape and create a creamy texture. Russets break down more, which thickens the soup naturally. Either works well.

4. How do I thicken or thin the soup?
For thicker soup, mash a few potatoes or stir in a cornstarch slurry. For thinner soup, add more broth or milk gradually until the desired consistency is reached.

5. Can I make it in a slow cooker?
Yes. Sauté the vegetables and roux first, then transfer to the slow cooker. Add broth and potatoes, cook on low for 6–7 hours, then stir in ham, milk, and cheese in the last 30 minutes.

6. Is this soup gluten-free?
As written, no—the roux uses flour. To make it gluten-free, use a 1:1 gluten-free flour blend or thicken with cornstarch.

7. Can I make it dairy-free?
Yes. Use unsweetened dairy-free milk (like almond or oat) and skip the cheese. The texture will be lighter but still delicious.

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