Easy Cheesy Ham and Potato Soup

Warm up your autumn routine with this lightened-up Easy Cheesy Ham and Potato Soup, a cozy bowl packed with savory diced ham, tender potatoes, and vibrant veggies. By swapping heavy cream for a light, silky white sauce, this quick weeknight dinner delivers all the rich, comforting flavor you crave without any of the extra weight.

This blog post was first published in 2013. I've updated the photos and added a printable recipe card for better user experience, but kept the recipe as it was intended. It's a great recipe that I've made many times over the years and a family favorite. I hope it becomes one of yours too! 

Original photo from the blog post as it first appeared

Easy Cheesy Ham and Potato Soup

It's getting to be that time of year again...

Soup season!

I have to admit, In the past I wasn't much of a soup fan, but as time goes on, I realize just what a great meal soup is to have when the weather starts to turn cool.

I love that most recipes make enough food for a couple of meals...

I love that most soup freezes so well...

I love that most soups are pretty healthy and diet friendly...well, most soups that aren't cream-based that is. At least that's what I thought...until THIS soup entered my life.

There is no heavy cream in this soup. What there is is milk, transformed into a white sauce that thickens the soup just right and gives it that creamy texture that makes you feel all snuggly and warm and comforted inside. Ya, I love that a bowl of warm soup can do that too!

This recipe is adapted from a recipe found on Allrecipes, that a fellow Allstar stumbled across and couldn't say enough good things about. I have to say, I totally agree with her opinions and I, too, am singing it's praises.

I did make a few adjustments from the original recipe to suit my families taste, but I was pretty happy with the resulting product and I don't think I would make it any other way.

This is soup season at its best. A pot of this in the fridge means you've got comfort food on standby whenever cold weather, a long day, or a hungry family comes calling. Pair it with crusty bread for dipping, and you've got one of the best soups you can make without spending hours in the kitchen.

The lighter swap doesn't mean less flavor. It just means you can go back for seconds without regretting it later.

Why This Recipe Works

This lighter take on cheesy potato soup nails the creamy, indulgent texture you want without the heavy cream most recipes use.

The magic happens in two places. First, building a proper roux with butter and flour creates the thick, velvety base that coats every piece of potato and ham. You're not just tossing cheese into broth and hoping it thickens. You're creating a real sauce that binds everything together and keeps the cheese from breaking or clumping. Second, warming the milk before whisking it into the roux prevents lumps and helps the flour cook out completely, so you don't get that raw, pasty flavor some cream soups have.

Using chicken stock as the soup base instead of more dairy keeps things light but still deeply savory. Low sodium, fat free chicken broth gives you control over the salt level, which matters because the ham and cheese bring plenty of their own. Russet potatoes break down just enough as they simmer to naturally thicken the broth even more, while still holding their shape in the bowl. That starchy release is doing serious work in the background.

The vegetables matter more than you think. Celery, onion, and carrots cooked in olive oil until soft and translucent build a sweet, aromatic foundation that makes the whole pot taste like it simmered for hours. Dried thyme adds earthy depth without overpowering the cheese. And the smoked ham? That's your flavor maker. It seasons the broth as it simmers and gives you little bites of salty, smoky richness in every spoonful.

You end up with a comforting soup that tastes just as indulgent as the heavy cream versions but doesn't leave you sluggish and overstuffed. It's a great way to use up leftover holiday ham, and it comes together fast enough for a weeknight without tasting like a shortcut.

Step-by-Step Instructions

Start with the vegetables. Heat 2 teaspoons of olive oil in a large pot or Dutch oven over medium heat until it shimmers. Add 1 cup each of diced celery, diced onion, and sliced carrots. Cook for about 5 to 6 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent. If the pan starts to look dry, that's fine. The vegetables will release moisture as they cook.

Add thyme and potatoes. Sprinkle in 1 teaspoon of dried thyme and stir it into the vegetables for about a minute. This wakes up the thyme and gets the oils going. Then add 3 and a half cups of peeled, 1-inch diced potatoes. Russet potatoes work best because they have enough starch to thicken the broth naturally. Stir everything together so the potatoes get coated in the aromatics.

Pour in the broth and ham. Add 6 cups of low sodium, fat free chicken stock, 1 and a half cups of smoked ham cut into 1-inch dice, and 1 teaspoon of kosher salt. Stir well, then cover the large stock pot loosely with a lid. Bring the soup to a boil, then reduce the heat to a simmer. Let it cook, loosely covered, for 10 to 15 minutes, until the potatoes and vegetables are fork tender.

Make the roux while the soup simmers. In a medium saucepan, melt 4 tablespoons of salted butter over medium heat. Once it's fully melted, sprinkle in 4 tablespoons of all-purpose flour. Whisk constantly and cook for one minute. You want the raw flour smell to cook out, but don't let it brown. Meanwhile, warm 2 cups of whole milk in the microwave until it's lukewarm, not hot. Slowly whisk the warm milk into the butter and flour mixture. Keep whisking as it heats up. The sauce will thicken and coat the back of a spoon. This takes about 3 to 4 minutes. Once it's thick, take it off the heat and stir in 1 to 2 cups of shredded cheddar cheese until melted and smooth. Sharp cheddar cheese or white cheddar both work great here.

Combine everything. Pour the hot cheese sauce into the pot of soup and stir well to combine. The soup will transform into a creamy, cheesy dream right in front of you. Don't worry if it looks off at first. As it cooks the additional time once combined and is stirred a few times, it will come together fine. Let it simmer for another 3 to 5 minutes, stirring occasionally, so all the flavors marry together. Taste and add fresh ground black pepper to taste. Depending on how salty your ham is, you might need a bit more kosher salt, but start with a small pinch.

This is one of those great meals that gets even better as it sits, so if you make it ahead, the flavors deepen and the potatoes soak up even more of that cheesy broth.

Variations and Swaps

This is a great recipe to add your own personality too. Here are a few suggestions! 

• Switch up the cheese. Sharp cheddar is classic, but you can use any cheese that melts well. Try a blend of cheddar and Gruyère for a nuttier, more complex flavor. Monterey Jack makes it milder and creamier. Smoked gouda adds another layer of smoky depth that plays beautifully with the ham. Just avoid pre-shredded cheese if you can because the anti-caking agents can make the sauce grainy.
• Use different potatoes. Yukon gold potatoes hold their shape better than russets and add a buttery flavor. If you want a thicker, almost chowder-like texture, use an immersion blender to purée half the soup before adding the cheese sauce. It gives you creamy background with chunky bites throughout.
• Go vegetarian. Swap the ham for sautéed mushrooms or white beans, and use vegetable stock instead of chicken broth. Add a teaspoon of smoked paprika to bring back some of that smoky, savory depth the ham usually provides.
• Load it up with extra flavor. Stir in a handful of fresh spinach or kale during the last few minutes of cooking. Add a couple of minced garlic cloves when you sauté the vegetables for a more aromatic base. A splash of white wine after the vegetables soften and before you add the broth brings acidity and brightness.
• Make it richer. If you want to go the opposite direction and make this even more indulgent, stir in a dollop of sour cream or cream cheese right before serving. It adds tang and extra creaminess without making the whole pot heavy.
• Turn it into a slow cooker meal. Toss the vegetables, potatoes, ham, thyme, and chicken stock into a slow cooker and cook on low for 6 to 8 hours. About 30 minutes before serving, make the roux and cheese sauce on the stove, then stir it into the slow cooker. Let it warm through for a super easy version! 

Storage Tips

This hearty soup keeps beautifully, which makes it perfect for meal prep or using up that leftover holiday ham in one go.

Let the soup cool completely before transferring it to an airtight container. It will keep in the fridge for up to 4 days. The potatoes will soak up some of the liquid as it sits, so the soup thickens over time. That's not a bad thing, but if you want to loosen it up, add a splash of chicken stock or milk when you reheat.

To reheat: Warm it gently on the stovetop over medium heat, stirring occasionally. Don't crank the heat too high or the cheese can break and get grainy. If you're reheating a single serving, the microwave works fine. Just heat it in 30-second intervals, stirring between each, until it's warmed through.

You can freeze this soup, but the texture changes a bit. The potatoes get softer and the cheese sauce can separate slightly when thawed. If you plan to freeze it, undercook the potatoes just a touch and freeze the soup before adding the cheese sauce. When you're ready to eat, thaw it in the fridge overnight, reheat it on the stovetop, then make a fresh batch of cheese sauce to stir in. It takes an extra 10 minutes but the texture stays silky and the cheese doesn't break.

Store any leftover shredded cheese in the fridge so you can sprinkle a little extra on top when you reheat individual bowls.

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soup

American

Yield: 8

Author: Renee Paj

Easy Cheesy Ham and Potato Soup

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

A lighter version of cheesy potato soup. Easy Cheesy Ham and Potato Soup is a creamy, quick weeknight dinner swaps heavy cream for a light, cozy sauce that doesn't sacrifice on flavor.

Ingredients

• 2 tsp. olive oil
• 1 cup diced celery
• 1 cup diced onion
• 1 cup sliced carrots
• 3 1/2 cups peeled, 1" diced potatoes (I like russets for this soup recipe)
• 1 tsp. dried thyme
• 6 cups low sodium, fat free chicken stock
• 1 1/2 cups smoked ham, 1" diced
• 1 tsp. kosher salt
• 4 TBSP salted butter
• 4 TBSP all-purpose flour
• 2 cups whole milk (or 2% milk)
• 1 - 2 cups shredded cheddar cheese (I used white cheddar)
• fresh ground black pepper, to taste

Instructions

1. In a large Dutch oven or stock pot, heat the olive oil until the pan over medium heat until it begins to shimmer. Add in the celery, onion, and carrots. Cook on medium heat until the vegetables begin to soften and the onion become translucent. (About 5 -6 minutes).
2. Add thyme and potatoes. Stir and let cook for about 1 minute, then add in the chicken broth, ham, and 1 tsp. kosher salt.
3. Cover pot loosely with lid and allow the soup to come to a boil, then turn down to a simmer. Simmer, loosely covered, until the potatoes and vegetables are fork tender. (about 10 - 15 minutes)
4. While soup is simmering, in a medium sauce pan, melt the butter over medium heat to begin making the roux. Once butter is melted, sprinkle in flour and whisk and cook for one minute.
5. Warm the milk in the microwave to lukewarm, and slowly whisk into the flour butter mixture. Cook over medium heat until it thickens and coats the back of a spoon. Take off heat and stir in the cheese until melted.
6. Add the hot milk mixture to the pot of soup and stir well. Continue to simmer for another 3-5 minutes, stirring occasionally. Take off heat and add black pepper to taste. You might need a little more salt depending on how salty the ham is.

Nutrition Facts

Calories

381

Fat (grams)

20 g

Sat. Fat (grams)

10 g

Carbs (grams)

33 g

Fiber (grams)

3 g

Net carbs

29 g

Sugar (grams)

8 g

Protein (grams)

20 g

Sodium (milligrams)

1170 mg

Cholesterol (grams)

64 mg

Nutritional Information provided is an estimate.

https://www.reneeskitchenadventures.com/2013/09/quick-creamy-ham-and-potato-soup.html

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