Cheesy Ham and Potato Soup is a thick and hearty soup that's perfect for cold nights. Use leftover ham and mashed potatoes to make this simple soup even easier to whip up!
Is it strange to be more excited about the recipes you can make with holiday leftovers than you are about the holiday meal itself?
Not when Cheesy Ham and Potato Soup is waiting to be made!
I developed the recipe for this luscious, cheesy soup to utilize leftover holiday ham and mashed potatoes, but it’s so incredibly delicious that I will not be waiting for another holiday to make it again.
I gave my Mom a bowl of it to take home after watching the boys for a bit a few weeks ago, and got a text two minutes after she got home saying “soup is sooooo good!!“
Cheesy Ham and Potato Soup
Cheesy Ham and Potato Soup is a cinch to stir together, and made even easier if you have leftover ham and mashed potatoes on hand. Fresh vegetables are sauted in butter then simmered with a combination of milk and chicken broth, thickened with prepared mashed potatoes, then jazzed up with freshly shredded sharp cheddar cheese and cubed ham.
If you like cheesy soups, this one is going to become a favorite. It’s decadent, thick, and creamy, and the ham bobbing in each spoonful is such a treat.
Trust me and steer hungry Uncle Jim away from taking thirds of ham and mashed potatoes at the holiday dinner table this year – you’ve got soup to make!
How to Make This Recipe
Start by adding chopped carrots, celery, shallot or onion, and dried thyme to melted butter in a large soup pot or Dutch oven over medium heat. Season with salt and pepper then saute until the vegetables are softened 8-10 minutes.
Add minced garlic then saute for 30 seconds.
Next, sprinkle in gluten free flour (or AP flour if not GF,) then stir to combine and cook for 1 minute.
Add splashes of chicken broth and milk while stirring to create a smooth sauce then turn the heat up to medium-high to bring the soup up to a simmer. Then turn the heat back down to medium then simmer until the soup is slightly thickened, 3-4 minutes.
Next add prepared mashed potatoes then whisk vigorously until smooth.
Of course feel free to use homemade though I do love both Simply Potatoes and Bob Evans’ gluten free prepared mashed potatoes, which are delicious and convenient!
Last step is to pull the soup off the heat then sprinkle in freshly shredded sharp cheddar cheese a little bit at a time, stirring until the cheese is completely melted before adding more. Finally add cubed ham then stir to combine.
Let the soup sit off the heat for 10 minutes to thicken, taste and add more salt and pepper if necessary, then ladle into bowls. I’m telling you – there is nothing better than this decadent, thick and cheesy soup. Enjoy, enjoy!
Ingredients
- 4 Tablespoons butter
- 2 large carrots, thinly sliced
- 1 rib celery, thinly sliced
- 1 large shallot or small onion, minced
- 1/2 teaspoon dried thyme
- salt and pepper
- 2 cloves garlic, minced
- 3 Tablespoons gluten free flour, or AP flour if not GF
- 2 cups chicken broth
- 2 cups milk, any kind
- 3 cups prepared mashed potatoes, see notes
- 8 oz freshly shredded sharp cheddar cheese
- 2-1/2 cups cubed ham steak, from ~1lb bone-in ham steak
Directions
- Melt butter in a large soup pot or Dutch oven over medium heat. Add carrots, celery, shallot, and dried thyme. Season with salt and pepper then saute until vegetables are tender, 8-10 minutes (place a lid on top to help speed up the softening process if vegetables are taking too long.) Add garlic then saute for 30 more seconds.
- Sprinkle in flour then saute for 1 minute. Slowly pour in chicken broth while whisking to create a smooth sauce. Add milk then turn heat up to medium-high and bring soup to a simmer, stirring frequently. Turn heat down to medium then simmer, stirring frequently, until soup is slightly thickened, 3-4 minutes. Add half the mashed potatoes then whisk until smooth. Add remaining mashed potatoes then whisk until smooth.
- Remove pot from heat then stir in small handfuls of cheese at a time, stirring until completely melted before adding more. Stir in ham then taste soup and add salt and pepper if necessary (remember ham will add a bit of salt to each bite of soup.) Let soup sit and thicken off the heat for 10 minutes then serve.
Notes
- I like Simply Potatoes or Bob Evans brand of prepared mashed potatoes.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
We loved the soup! But wondering if you have tried freezing leftovers of this soup? There are just 2 of us!
That should work, Dawn! You might just need to give it a good stir/whisking if it separates slightly after thawing.
Might try canning it.
I’ve made this on the stovetop before and my family loved it! I am thinking about making it for a teachers luncheon but am wondering if there are any tips for cooking it in the crockpot? Could it be done?
Hi Megan! I think it would stay warm well in a crock pot set to low or the “warm” setting if your CP has it – vs cooking the soup in the CP!
This soup is so tasty and easy! I split the batch in half and stirred some green chilies into the adult portion. Super tasty!
Ooo, love that spin! I’ll have to try that sometime.
I don’t leave a lot of blog comments, but I just wanted to let you know that my family LOVES this soup. We had a very pared down holiday meal this year but we made sure to include ham and mashed potatoes for the sole purpose of having this soup later in the week! I like a lot of your soups, actually, but this is definitely the favorite. So freaking good.
It was a hit with my family! Your blog makes planning meals so easy and painless. I think I will throw in the leftover broccoli when I warm up the leftovers. this soup was amazing.
I’m SO happy to hear that, Sedna! Thank you for your feedback and recipe review!
Made this tonight and WOW! It is lucious! I made exactly as directed, using prepared Bob Evans mashed potatoes. It was awesome. My husband said “restaurant quality” and my son faked a swoon! Will definitely make again!
Follow up – this continues to be the most requested soup I make. I keep making the batches bigger — adding more liquid to the full container of prepared mashed potatoes. And game changer – instead of oyster crackers, use Cheez-its. Do it! You’ll thank me.
excellent! added some smoked bacon.