Cheesy Ham and Potato Soup

Cheesy Ham and Potato Soup is a thick and hearty soup recipe that's perfect for cold nights. Use leftover ham and mashed potatoes to make this simple soup even easier to whip up!

Prep Time 15

Cook Time 25

Total Time 40

Course Soup

Cuisine American

Keyword gluten free

Method Stovetop

Servings

Calories 527kcal

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

Instructions

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