There’s nothing quite like a bowl of comforting soup to chase away the chill on a brisk day, and this Easy Cheesy Ham and Potato Soup delivers warmth and satisfaction in every spoonful. Imagine tender potatoes, slowly simmered in rich chicken stock, absorbing all the savory flavors. This creamy concoction is then elevated with a generous blend of heavy cream, tangy sour cream, plenty of melting Colby Jack cheese, and hearty, smoky ham. It’s a recipe designed to be both incredibly rich and remarkably easy, making it an instant family favorite.
Why This Easy Cheesy Ham and Potato Soup Will Be Your New Favorite
Life can get busy, especially during the holiday season or any hectic week. That’s why having a repertoire of easy, quick-to-make lunch and dinner recipes is an absolute game-changer. While I adore more involved dishes like Spicy Beef and Butternut Squash Chili, comforting Triple Cheese Stuffed Pasta Shells, and the ever-popular Crazy Good Reuben Casserole – all fantastic for making ahead – sometimes you need something even faster and simpler. That’s precisely where this Creamy Ham and Potato Soup shines. It’s designed for those moments when you want to spend less time in the kitchen and more time enjoying delicious food with loved ones, without ever compromising on flavor.
You’ll fall in love with this recipe for so many reasons. First and foremost, it’s incredibly quick, ready in approximately 30 minutes from start to finish. This makes it ideal for busy weeknights or a last-minute lunch. Secondly, its hearty and velvety texture is deeply satisfying – the kind of stick-to-your-ribs comfort food that warms you from the inside out. Having a generous batch of this easy cheesy ham and potato soup in your refrigerator means effortless lunches and dinners are always at your fingertips, reducing stress and making meal planning a breeze. It’s the perfect blend of convenience, comfort, and irresistible flavor.
Essential Ingredients & Smart Substitutions for Perfect Ham and Potato Soup
Crafting this delightful cheesy ham and potato soup requires a handful of simple, readily available ingredients that come together to create a truly magical dish. Here’s a detailed look at what you’ll need, along with some clever substitutions to ensure you can always whip up a batch, no matter what you have on hand. For precise quantities, always refer to the full recipe card below.
- Yukon Gold Potatoes: These golden-fleshed potatoes are my top choice for their buttery flavor and creamy texture when mashed, which helps achieve that perfect velvety consistency in the soup. Excellent substitutes include Russet potatoes, which become wonderfully fluffy when cooked, or new potatoes, though these may result in a slightly less starchy and therefore thinner soup. Avoid waxy varieties like red bliss, as they can become gummy when mashed.
- Reduced Sodium Chicken Stock: Using reduced sodium stock gives you greater control over the overall saltiness of your soup, allowing you to season to taste. If regular chicken stock is all you have, simply be mindful to reduce the amount of added kosher salt. For a vegetarian option or a different flavor profile, vegetable stock works beautifully too.
- Garlic Powder & Onion Powder: These pantry staples provide a concentrated burst of aromatic flavor that permeates the soup without the need for sautéing fresh garlic and onions, saving you precious time.
- Kosher Salt: Its larger grain size and slower dissolving rate help to enhance the flavors of the ingredients without making the soup overly salty. Always taste and adjust seasoning as you go.
- Freshly Ground Black Pepper: The vibrant, pungent aroma and flavor of freshly ground pepper are far superior to pre-ground varieties, adding a crucial layer of warmth and spice to your soup.
- Sour Cream: This adds a lovely tangy richness and contributes significantly to the soup’s creamy texture. For a slightly lighter or alternative option, plain Greek yogurt can be used, but ensure it’s at room temperature before adding to prevent curdling.
- Heavy Cream: The secret to an exceptionally rich and luxurious soup, heavy cream provides unparalleled creaminess and mouthfeel. There’s no direct substitute that achieves quite the same decadent result, but whole milk or half-and-half can be used for a lighter version, though the soup may be less thick and indulgent.
- Colby Jack Cheese: This delightful combination of Colby and Monterey Jack cheeses is known for its excellent melting properties, ensuring a smooth, silky, and beautifully cheesy soup. Feel free to experiment with other good melting cheeses like sharp cheddar for a more pronounced flavor, Monterey Jack for extra creaminess, Fontina for nutty notes, or Gruyere for a sophisticated, savory depth.
- Smoked Ham: The star of the show, smoked ham brings a wonderful salty and savory depth to the soup. I often opt for a pre-packaged thick-cut ham slice for convenience, or ask the deli counter for 1-2 one-inch thick slices of your favorite ham. This recipe is also absolutely perfect for utilizing leftover holiday ham, transforming it into a brand new, delicious meal.
- Scallions (Green Onions): Thinly sliced scallions are ideal for a fresh, mild oniony garnish, adding a touch of color and a subtle bite. Chives are an excellent alternative for a similar fresh herbaceous finish.
Effortless Recipe Instructions: Crafting Your Cheesy Ham and Potato Soup
Get ready to create a truly comforting meal with minimal effort! This cheesy ham and potato soup is incredibly easy to prepare, relying on simple ingredients and everyday kitchen tools. The beauty of this recipe lies in its straightforward approach – with just a few key steps, you’ll have a hearty, flavorful soup ready to enjoy in about 30 minutes. Below is a concise overview; for the complete, step-by-step instructions and ingredient measurements, please refer to the detailed recipe card at the bottom of this page.
Step 1: Cook the Potatoes. Begin by adding your peeled and uniformly cubed Yukon Gold potatoes to a large pot. Pour in the reduced sodium chicken stock. Bring the mixture to a boil over medium-high heat, then reduce the heat to a gentle simmer. Cover the pot and allow the potatoes to cook until they are fork-tender, typically around 13 to 15 minutes. This simmering process allows the potatoes to absorb maximum flavor from the stock. Once tender, turn off the heat and proceed to mash them directly in the pot.
Step 2: Season and Thicken. After mashing the potatoes to your desired consistency – whether you prefer a chunkier or smoother soup – return the pot to medium-low heat. Stir in the garlic powder, onion powder, kosher salt, and freshly ground black pepper. Continue to stir until all the seasonings are well incorporated into the potato mixture, infusing the base with aromatic goodness. Be sure to taste and adjust the salt as needed, remembering you can always add more but can’t take it away.
Step 3: Add Cream, Cheese, and Ham. Now for the good stuff! Introduce the sour cream, heavy cream, the majority of your shredded Colby Jack cheese (reserving some for garnish), and the diced ham into the pot. Stir gently but continuously until all the ingredients are thoroughly combined and the cheese has completely melted into a smooth, luscious texture. The soup should be hot, creamy, and ready to serve.
Step 4: Serve and Garnish. Ladle the hot, creamy ham and potato soup into deep bowls. For an extra flourish and burst of flavor, top each serving with a dollop of additional sour cream, a sprinkle of the reserved shredded cheese, a few extra pieces of diced ham, and a generous scattering of thinly sliced scallions. Serve immediately and enjoy the comforting warmth!
Pro Tip: Preventing Curdling. When adding sour cream to a hot soup, it’s always a good idea to bring the sour cream to room temperature first. This gentle temperature transition helps prevent it from curdling and ensures a perfectly smooth, appealing texture in your finished soup. If you forget, you can also temper the sour cream by stirring a spoonful of hot soup into it before adding it to the main pot.
Storage and Reheating Tips for Your Ham and Potato Soup
This cheesy ham and potato soup is not just delicious fresh; it also makes fantastic leftovers! Proper storage ensures you can enjoy its comforting flavors for days to come. Follow these simple tips for storing and reheating your soup, whether in the refrigerator or the freezer.
- Refrigerator Storage: Allow the soup to cool completely to room temperature before transferring it to an airtight container. I highly recommend using sturdy meal prep containers for convenience. Stored properly, the soup will remain fresh and delicious in the refrigerator for up to 3-4 days.
- Reheating from the Refrigerator:
- Microwave Method: For individual servings, transfer the soup to a microwave-safe bowl. Heat on 60 percent power for 1-2 minutes, then stir. Continue heating in 30-second intervals, stirring in between, until the soup is thoroughly heated through and creamy.
- Stovetop Method: For a larger batch or a more even reheat, pour the soup into a saucepan. Heat over medium-low heat, stirring occasionally, until it reaches your desired temperature. Be careful not to boil, as this can affect the texture of the dairy.
- Freezer Storage: This soup freezes remarkably well! Once completely cooled, transfer the soup into airtight, freezer-safe containers (again, meal prep containers work great here) or into gallon-sized resealable freezer bags, removing as much air as possible. Lay freezer bags flat to save space. The soup can be stored in the freezer for up to 2 months.
- Reheating from the Freezer:
- Thawing: For best results, thaw the frozen soup in the refrigerator overnight.
- Microwave Method (Thawed): Once thawed, reheat following the refrigerator microwave instructions above.
- Stovetop Method (Thawed): Transfer the thawed soup to a saucepan and reheat over medium-low heat, stirring occasionally, until hot. If the soup appears too thick after thawing, you can stir in a splash of chicken or vegetable stock to reach your preferred consistency.
Chef’s Expert Tips for the Best Cheesy Ham and Potato Soup
Achieving a perfectly creamy, flavorful, and satisfying ham and potato soup is easy with these insider tips:
- Control the Salt: Always opt for reduced sodium chicken stock. This gives you complete control over the seasoning. Remember, you can always add more salt to taste, but it’s nearly impossible to correct an overly salty soup. Taste your soup before adding additional salt, especially since ham and cheese contribute significant saltiness.
- Prevent Gummy Potatoes: The choice of potato is crucial for texture. Yukon Gold potatoes are ideal for their buttery flavor and ability to break down creamily without becoming gummy. Russet potatoes are another excellent choice, yielding a fluffy texture. Avoid waxy potatoes like Red Bliss or fingerlings, which have a lower starch content and can turn gluey when heavily mashed.
- Achieving Your Desired Consistency: Use a potato masher for a chunkier, rustic soup, or an immersion blender for an ultra-smooth, velvety texture. Be careful not to over-blend if using an immersion blender, as potatoes can release too much starch and become gummy. Remember that the soup will naturally thicken further as it cools, so don’t worry if it seems a little thinner initially.
- Tempering Sour Cream: To ensure your sour cream blends seamlessly without curdling, allow it to come to room temperature before stirring it into the hot soup. Alternatively, you can temper it by whisking a small amount of hot soup into the sour cream first, then gradually adding that mixture back into the main pot.
- Boost the Ham Flavor: For an even deeper smoky flavor, consider sautéing your diced ham for a few minutes before adding it to the soup, allowing it to slightly crisp and render some of its delicious fat.
- Cheese Varieties: While Colby Jack is fantastic for its melting properties and mild flavor, feel free to experiment! Sharp cheddar will add a more assertive cheese flavor, while a blend of cheeses like Gouda or provolone can offer interesting complexity. Always grate your own cheese from a block for the best melting and flavor – pre-shredded cheeses often contain anti-caking agents that can make your soup grainy.
Perfect Pairings: What to Serve with Cheesy Ham and Potato Soup
This cheesy ham and potato soup is so incredibly hearty and satisfying that it truly eats like a complete meal on its own. However, a few simple, complementary side dishes can elevate your dining experience, adding texture, freshness, and balance to the rich flavors of the soup.
For a classic pairing, a vibrant mixed green salad dressed with a bright red wine vinaigrette offers a refreshing contrast to the creamy soup. The crisp greens and zesty dressing cut through the richness beautifully. Alongside, a crusty loaf of artisanal bread, perhaps warmed and slathered with butter, is perfect for soaking up every last drop of the delicious broth. Another delightful option for a fresh side is a simple salad of thinly sliced ripe tomatoes, cool cucumber, and mild red onion, finished with a generous drizzle of good quality olive oil and balsamic vinaigrette, garnished with fresh basil leaves.
To round out your meal on a sweet note, indulge in something delightful for your sweet tooth. My personal favorites to follow a hearty soup like this include delicate Sugared Shortbread Cookies, which provide a lovely light sweetness, or the utterly decadent and Best Chocolate Texas Sheet Cake for those who crave a rich, chocolatey finish. Whether you keep it simple or add a sweet treat, this soup forms the perfect centerpiece for a comforting and memorable meal.
Frequently Asked Questions About Ham and Potato Soup
To achieve a wonderfully creamy, not gluey, potato soup, your choice of potato is key! Opt for starchy varieties like Yukon Gold or Russet potatoes. These types break down beautifully to create a smooth, velvety texture without becoming sticky. Avoid waxy potatoes such as Red Bliss or fingerling varieties, as their low starch content and firm texture can often result in a gluey or gummy consistency when mashed or blended into a soup.
Absolutely, cheese is an excellent natural thickener for potato soup! As you add shredded cheese to the hot soup, especially in small handfuls while stirring continuously, the cheese melts and emulsifies into the liquid. This process significantly contributes to the soup’s richness and helps to thicken it, creating a more luxurious and satisfying consistency.
It’s quite common for soups, especially those with potatoes and cheese, to thicken considerably after being refrigerated. If your ham and potato soup becomes too thick for your liking, don’t worry – it’s an easy fix! Simply stir in additional chicken stock, vegetable stock, or even a splash of milk or cream while the soup is reheating on the stovetop. Add a little at a time until you reach your desired consistency, stirring well after each addition to ensure it’s fully incorporated.
Yes, you can easily adapt this recipe to be vegetarian! Simply omit the ham entirely and replace the chicken stock with vegetable stock. You can add extra vegetables like sautéed mushrooms, carrots, or corn for more texture and flavor. To maintain a smoky depth without ham, consider a pinch of smoked paprika or a tiny dash of liquid smoke, added sparingly to taste.
More Heartwarming Soup Recipes to Enjoy
If you’ve loved this comforting cheesy ham and potato soup, you’ll surely appreciate these other hearty and flavorful soup recipes. Each one offers its own unique warmth and deliciousness, perfect for any season!
- Hearty Split Pea Soup with Ham, Potatoes and Toasted Croutons
- Vegetarian Broccoli Cheddar Soup {30 Minute Recipe}
- Manhattan Clam Chowder Recipe {Grandma’s Favorite}
- Hamburger and Potato Soup {Hearty}
You can discover all my delightful soup recipes right here, perfect for any occasion or craving!
One More Thing…
Did you try this irresistible recipe?
I would absolutely love to hear about your experience! Please let me know how it turned out by leaving a comment and a star rating below. Your feedback brightens my day and helps other home cooks too! Don’t forget to share your delicious creations on Pinterest, Instagram, and Facebook – I can’t wait to see them!
Happy Cooking! ~ Amy
Recipe: Easy Cheesy Ham and Potato Soup
Easy Cheesy Ham and Potato Soup
This incredibly simple and cheesy ham and potato soup is the perfect soul-warming meal for a chilly day. It features tender potatoes simmered in rich chicken stock, combined with heavy cream, tangy sour cream, ample Colby Jack cheese, and savory smoked ham for a truly rich and hearty experience.
Rating: 5 out of 5 stars from 9 votes
Pin Recipe |
Rate This Recipe
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2 quarts or about 6 servings
Calories per serving: 357 kcal
Author: Amy Casey
Equipment
- Chef’s knife
- Cutting boards
- Cheese grater
- Immersion blender (optional, for smoother soup)
- Potato masher
- Soup bowls
- Large stock pot
Ingredients
- 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 4 cups reduced sodium chicken stock
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- ¼ cup sour cream, plus extra for serving
- ⅔ cup heavy cream
- 2 cups shredded Colby Jack cheese, divided (1 ½ cups for soup, ½ cup for garnish)
- 2 cups diced smoked ham, divided (1 ½ cups for soup, ½ cup for garnish)
- 2 scallions, thinly sliced, for garnish
Instructions
- In a large stock pot, combine the cubed potatoes and reduced sodium chicken stock. Bring the mixture to a boil over medium-high heat, then reduce the heat to a gentle simmer. Cover the pot and cook for 13 to 15 minutes, or until the potatoes are completely tender when pierced with a fork.
- Turn off the heat. Using a potato masher, mash the cooked potatoes directly in the pot to your desired consistency – leave some chunks for a rustic soup, or mash more thoroughly for a smoother texture. For an even creamier soup, an immersion blender can be used sparingly.
- Return the pot to medium-low heat. Stir in the garlic powder, onion powder, kosher salt, and fresh ground black pepper until well combined.
- Gradually mix in the sour cream, heavy cream, 1 ½ cups of shredded Colby Jack cheese, and 1 ½ cups of diced ham. Continue to stir gently until the cheese has fully melted and the soup is hot and creamy. Ensure the soup does not boil vigorously after adding dairy.
- Ladle the hot soup into individual serving bowls. Garnish each bowl generously with an extra dollop of sour cream, a sprinkle of the remaining shredded cheese, additional diced ham, and thinly sliced scallions. Serve immediately and enjoy!
Video
Notes
- Yukon Gold potatoes are highly recommended for this soup due to their buttery flavor and ability to create a smooth, creamy texture when mashed, making them the ideal choice for potato soups.
- Always use reduced sodium chicken stock to manage the salt content effectively. You can always add more salt to taste, but it’s challenging to fix an overly salty soup.
- Achieve your preferred soup texture using either a potato masher for a chunkier soup or an immersion blender for a silky-smooth finish. Be aware that the soup will naturally thicken further as it cools.
- Don’t hesitate to experiment with different cheeses to match your taste preferences. Sharp cheddar, mozzarella, Swiss, Gouda, or Gruyere are all delicious options that melt beautifully.
- For the creamiest result, ensure your sour cream is at room temperature before adding it to the hot soup to prevent curdling.
Nutrition Facts (estimated per serving)
Serving: 1/6 of recipe
- Calories: 357 kcal
- Carbohydrates: 21.2g
- Protein: 16.8g
- Fat: 23g
- Saturated Fat: 13.5g
- Cholesterol: 77mg
- Sodium: 1514mg
- Fiber: 1.9g
- Sugar: 1g
Did you make this recipe?
Tag @amycaseycooks on Instagram so we can all admire your delicious work!
