Go Back
+ servings
Cheesy Ham and Potato Soup

Cheesy Ham and Potato Soup

Jennie Duncan
The perfect winter soup. This Cheesy Ham and Potato Soup is simple to make and works perfectly for leftover Christmas Ham.
5 from 6 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Main Course
Cuisine American
Servings 8 servings
Calories 423 kcal


  • 2 tablespoons butter
  • ¾ cup carrots (diced)
  • ½ cup celery (diced)
  • ¼ cup onion (diced)
  • 4 cups russet potatoes (diced)
  • 4 cups chicken broth
  • 16 oz ham (cooked and cubed)
  • 15 oz corn
  • ½ teaspoon salt (to taste)
  • ¼ teaspoon pepper (to taste)
  • 1 cup half and half
  • 1 ½ cup Colby jack cheese (shredded)


  • In a large pot warm butter over medium/high heat. Add diced carrots, celery, and onion. Allow to cook for 2-3 minutes until tender. 
  • Add diced potatoes, corn, ham and chicken broth. Season with salt and pepper to taste. Bring to a boil then reduce heat and allow to cook covered on a shimmer for 20-25 minutes until potatoes are tender.
  • Remove from heat and mix in half and half and shredded cheese. Stir constantly until cheese is melted and well combined with soup. 
    Optional: additional cheese for garnish. 


Calories: 423kcalCarbohydrates: 28gProtein: 23gFat: 24gSaturated Fat: 12gCholesterol: 77mgSodium: 1453mgPotassium: 817mgFiber: 2gSugar: 3gVitamin A: 2615IUVitamin C: 17mgCalcium: 230mgIron: 1.8mg
Keyword Cheesy Ham and Potato Soup
Tried this recipe?Let us know how it was!