Homemade thick creamy cheesy ham potato soup made with hearty russet potatoes, chopped ham and two kinds of cheese, garnished with bacon and green onions. Makes a hearty meal, perfect for chilly fall nights.
This cheesy ham potato soup is a creamy blend of fall comfort foods. Although potatoes are found in the store year round, there is something about the fall that makes me want to eat potato soup. This soup is very creamy, as is another family favorite soup — White Bean Butternut Squash Soup with cream cheese.
Creamy Cheesy Ham Potato Soup Ingredients
Delicious cheesy ham potato soup ingredients include cubed potatoes, cubed ham, onions, garlic, celery and two kinds of cheese. The broth is made from butter and flour (any kind – wheat, rice, etc.) for roux, chicken stock and half and half and spices (salt, pepper, nutmeg and sage).
How to Make Potato Soup
Whip up this yummy ham and potato soup in no time after all the chopping is finished. Begin by making the soup base/broth with the amazing Norpro Saucinator Whisk. This whisk is my go-to tool when I make any roux or gravy. No more lumps with a saucinator. Smooth sailing all the way. First, melt the butter over low heat. When melted, add the flour and cook for a couple of minutes until the flour is cooked and bubbly.
Add the garlic, onion, celery, chicken broth and half and half and the spices, except for the salt. Whisk until thickened. Add the potatoes and ham. Cover pot and cook until potatoes are tender.
Take the pan off the heat and add the cheeses. Whisk until the cheese is melted. Taste and add salt as needed. You may not need any if your chicken stock is salty enough.
Can you freeze ham potato soup?
When making this recipe for dinner, make an extra batch for a ham and potato soup freezer meal. This soup freezes very nicely. Ladle cooked and cooled soup into a freezer bag. Seal and freeze flat.
Potato Soup too thick: If your potato soup is too thick, it has probably cooked too long and the liquid has evaporated. To solve this problem, whisk in some half and half or chicken broth and heat soup through.
Potato Soup too salty: When your potato soup is too salty, chances are the chicken stock brand used in the recipe was very salty. Make sure to add additional salt at the end (to your taste preference). This will prevent the soup from being too salty. One solution for salty potato soup is to add more half and half or milk. Another option is to add more potatoes or add cauliflower. If additional potatoes are added at the end of the recipe, the soup may take longer to cook. A better solution is to add cauliflower. This may change the taste of the soup a bit, but it will decrease the salty taste and add some nutrition into the soup.
How to Serve Creamy Cheesy Ham Potato Soup
A potato soup bread bowl is one of the most popular ways to serve a delicious ham potato soup. Make your own or buy from your local bakery. It is convenient because you get your bread and your soup altogether.
Serving potato soup in a bowl or mug is the most common way to bring soup to the table. Add a delicious roll or biscuit with some homemade apple butter or pear butter to make the meal complete.
Popular Potato Soup Toppings
Popular and delicious potato soup toppings include shredded cheese, crumbled bacon, green onions, sour cream and croutons.
What I Used to Make Creamy Cheesy Ham Potato Soup
I have listed some products I recommend when making this potato soup recipe. These are affiliate links. I especially want to highlight the Norpro Saucinator Whisk, which has changed my sauce making life. I always get good sauce and gravies when I use it.
Creamy Cheesy Ham Potato Soup
Homemade thick creamy cheesy soup made with hearty russet potatoes, chopped ham and two kinds of cheese, garnished with bacon and green onions. Makes a hearty meal, perfect for chilly fall nights.
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 6 cups
- Category: Soup
- 3 tbsp butter
- 3 tbsp flour
- 2 cups chicken broth
- 1 cup half and half
- 2 cloves garlic, minced
- 1/2 cup onion, diced
- 1/2 cup celery, diced
- 2 large russet potatoes, peeled (optional) and chopped, approximately 3 1/2 to 4 cups
- 1 1/2 cup ham, cooked and chopped (approximately 1/2 pound)
- 1 cup cheddar cheese, shredded
- 1/2 cup cotija cheese, crumbled
- 1/2 tsp salt (or to taste)
- 1/4 tsp pepper
- 1/2 tsp nutmeg
- 1/2 tsp sage
- PEEL AND CHOP potatoes. Chop ham. Mince garlic and dice onion and celery. Shred and crumble cheeses.
- MELT butter over medium low heat in a large stock pan. When butter is melted, add the flour and whisk together. Cook for 1 to 3 minutes.
- POUR in the chicken stock, half and half, garlic, onion and celery.
- WHISK soup base until thickened, approximately 3 to 5 minutes.
- ADD the potatoes, ham, pepper, nutmeg and sage. DO NOT ADD SALT YET.
- COVER pot and bring to a boil over medium high heat. After soup begins to boil, reduce heat to low. Keep pot covered. Soup should be simmering still.
- COOK 15 to 20 minutes until potatoes are tender. Remove pot from heat.
- SPRINKLE in the cheese and mix until it is melted.
- TASTE and add salt if needed.
- TOP with shredded cheese, bacon, green onions, croutons or sour cream.
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