Warm, comforting, cheesy Ham and Potato Soup is a family tradition! This hearty soup is easy to make with a few simple ingredients.
Whenever my mom made a bone-in ham, usually for holidays, we hoped there would be leftovers so that she would also make this ham and potato soup recipe! She would always serve it with homemade dinner rolls on the side.
Start by putting water and cubed ham in a large pot over medium-high heat.
What kind of ham should I use to make ham and potato soup?
Following my mom’s tradition, I make ham and potato soup whenever we have leftover bone-in ham from a family meal. For those times when you don’t have leftover ham, you can purchase either a ham steak or a small boneless ham to use.
I would not recommend using glazed ham or a honey-baked ham to make ham and potato soup unless you want that sweetness in your soup.
Next add the diced potatoes, minced onions, and black pepper. To save time, I like buying diced potatoes from the refrigerated section of the grocery store. You can also use frozen diced potatoes but keep in mind that the water will take longer to come to a boil
Bring the ham and potato soup to a boil. Then, reduce the heat and simmer for 20-25 minutes, until the potatoes are tender.
Can I make ham and potato soup in a slow cooker?
Yes, you can make this cheesy ham and potato soup in a slow cooker. Put all of the ingredients except pt the cheese into the crockpot. Cover and cook on high for 3-4 hours or low for 6-8 hours until the potatoes are tender. Then before serving, stir the cheese until melted.
Add the cubed American cheese and gently stir it in. Allow the soup to cook for another 5 minutes, stirring often, until the cheese is fully melted into the soup.
Can I use cheddar cheese instead of American?
If you want to use cheddar cheese instead of American in the ham and potato soup, you’ll need to melt the cheese before adding it. Reduce the water you add to the soup to four cups and cook as instructed.
When the potatoes are tender, shred four cups of cheddar cheese. Heat two cups of milk in a saucepan until it just starts to bubble. Slowly add the cheese about 1/4 cup at a time, whisking until smooth. Once all of the shredded cheddar cheese has been added, stir the cheese sauce into the ham and cheese soup in the slow cooker.
What other vegetables can I add to this ham and potato soup?
My friend’s mom always made her cheesy ham and potato soup with broccoli, cauliflower, and carrots in it! Adding cut up veggies is a great way to use up leftovers. Other options include corn, green beans, and peas.
Want more soup recipes? Try these next:
Hearty Potato Bacon Soup with Beans is topped with cheddar cheese and bacon bits. Homemade bacon and bean soup is so much better than canned.
Warm up with a bowl of hearty White Chicken Chili topped with shredded cheese and chopped cilantro and served with cornbread.
This spicy Corn and Sausage Chowder recipe with potatoes, cheese, and tomatoes is a hearty soup that is perfect for chilly evenings.
Italian Sausage Soup recipe for a creamy, comforting soup with noodles that is full of flavor and perfect for a family dinner during the cold winter months!
Ham and Potato Soup
Ingredients
- 6 cups water
- 4 cups diced ham
- 4 cups diced potatoes
- 16 oz American cheese cubed
- 1 tablespoon dried minced onion
- ½ teaspoon coarse ground black pepper
Instructions
- Combine the water, diced ham, diced potatoes, minced onions, and black pepper in a large pot over medium-high heat. Bring to a boil and then reduce the heat and simmer for about 20-25 minutes, until potatoes are tender, stirring occasionally.
- Stir in the American cheese cubes. Cook for about 5 minutes, until the cheese is melted, stirring occasionally.
Video
Lisa says
Had this soup last night at my parents. It was SO good that I’m making it tonight for dinner with our leftover ham from Christmas! Yum!
Tonia Larson says
Yayyy! That is exactly what we are doing with our leftover ham. I think my family likes the soup even more than the ham dinner!
Faith says
I’ve made this soup a few times. I made it today for family. By doubling the recipe, thirteen people each had a small bowl. Everyone would have liked a big bowl of it. I was wishing we had leftovers, so now I need to buy some of the ingredients to make it again.
I use canned potatoes and cut them up into little pieces. They work very well. This soup was a hit today!
Tonia Larson says
Great idea using canned potatoes! Our grocery store is often sold out of diced Simply Potatoes.