Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This Cheesy Ham and Potato Soup shows up like a warm hug and refuses to leave until you lick the spoon. It tastes like comfort, simplicity, and maybe a little mischief if you add extra cheese.

If you want a slow cooker cousin to this dish, check out this Crock Pot Crack Potato Soup for inspiration. You do not need fancy skills. You just need potatoes, ham, cheese, and a willingness to eat soup straight from the pot.

Why This Recipe is Awesome

This soup hits all the cozy buttons. It comes together fast. It uses pantry-friendly stuff. It feeds a crowd or your selfish single self across two days.

Here is the real kicker though. It is stupidly forgiving. Burn it and I will be surprised, but overcook a potato and it still tastes awesome. Want to add more veggies? Do it. Hate onions? Fine, cry quietly and skip them.

Also, it converts leftovers into gold. That ham from last night becomes the main event. You will look like a kitchen wizard without doing much wizardry. IMO this is one of those recipes that makes people ask for seconds and then pretend it was all your idea.

Ingredients You’ll Need

2 cups diced potatoes
1 cup diced ham
1 onion, chopped
3 cups chicken broth
1 cup shredded cheddar cheese
1 cup milk
2 tablespoons butter
Salt and pepper to taste
Optional: chopped green onions for garnish

Pro tip: use sharper cheddar if you like a bolder flavor. If your cheese is sad supermarket bland, add a pinch of smoked paprika or a dab of mustard powder to pep things up.

Step-by-Step Instructions

In a large pot, melt butter over medium heat and sauté onions until soft. Keep stirring so they do not brown too much. Soft and fragrant is the goal.
Add diced ham and cook for a few minutes. Let the ham get a little color. That tiny bit of browning adds flavor.
Add diced potatoes and chicken broth, bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes. Test with a fork. No toothpick theatrics needed.
Stir in milk and cheese, and cook until cheese is melted. Keep it low heat and stir so the cheese melts smooth and glossy. Do not boil after adding milk or cheese.
Season with salt and pepper. Taste and adjust. Remember the ham and cheese add salt so go easy.
Serve hot, garnished with chopped green onions if desired. Bowls, spoons, immediate happiness.

Common Mistakes to Avoid

Adding cheese too fast or at too high heat. You will get stringy clumps and a sad pot. Melt cheese low and slow.
Over-salting before tasting. Ham and broth bring salt. Always taste first.
Letting the soup boil after adding milk. It can split and get grainy. Gentle heat only.
Cutting potatoes into wildly uneven pieces. Some bite-sized, some mashed is edgy, not ideal. Keep them similar size for consistent cooking.
Skipping the onion completely if you are trying to be cute. Onions add depth. You can use onion powder in a pinch, but fresh is better.
Using pre-shredded cheese because it is convenient. Pre-shredded often contains anti-caking agents. Freshly shredded cheese melts creamier.

Alternatives & Substitutions

No ham? Use cooked bacon or smoked turkey for a different vibe. Bacon makes it smoky and slightly naughty.
Want it vegetarian? Swap the chicken broth for vegetable broth and add smoked paprika or liquid smoke for that ham-like edge. Yes it works, and yes people will say it still tastes great.
Dairy free? Use oat milk or almond milk and a dairy-free melty cheese alternative. Texture may differ, but the cozy factor remains.
Short on cheddar? Try a mix of Monterey Jack and a bit of parmesan for depth. Parmesan adds umami.
Need it thicker? Mash a few of the cooked potatoes right in the pot. Instant thickener and no extra dishes.
Running late? Use diced frozen potatoes. They sometimes cook faster so keep an eye on them.

FAQ (Frequently Asked Questions)

Q. Can I use margarine instead of butter?
A. Well, technically yes, but why hurt your soul like that? Butter gives flavor. If you must use margarine, pick a decent one.

Q. Can I make this ahead and reheat it?
A. Sure. It reheats well. Keep it low and stir to prevent scorching. You may need to stir in a splash of milk when reheating to restore creaminess.

Q. Can I freeze this soup?
A. Yes, you can. Freeze before adding the milk and cheese for best results. When reheating, thaw and stir in dairy slowly.

Q. Can I use instant mashed potato flakes to thicken instead of mashing?
A. Absolutely. Sprinkle a little, stir, and stop when you reach the texture you like. Start small, you can always add more.

Q. What if I have leftover ham that is already seasoned or saucy?
A. No problem. Chop it fine and taste the soup before adding salt. You might need less salt or more broth.

Q. Is this soup kid-friendly?
A. Totally. Cut the potato pieces small for little mouths, and maybe hide some extra veggies in there. Cheese helps disguise almost anything.

Q. Can I add other veggies like carrots or celery?
A. Yes. Sauté them with the onion so they soften and marry the flavors. Perfectly sensible choice.

Final Thoughts

You did it. You made a bowl of cheesy, hammy, potato-y goodness that hugs the insides and totally justifies wearing sweatpants at the table. This recipe plays well with leftovers and trends toward perfection even when you get a little sloppy.

Bold tip: save a handful of extra cheese to sprinkle on top right before serving. That fresh melty cheese on top = chef vibes. FYI leftovers sometimes taste even better the next day because the flavors mingle.

Now go impress someone or yourself. Heat the pot, grab the spoon, and accept compliments like a boss.

Conclusion

If you want another take or a similar recipe reference, check out this Cheesy Ham and Potato Soup Recipe – Food.com for more ideas and variations: Cheesy Ham and Potato Soup Recipe – Food.com.

Cheesy Ham and Potato Soup