Baked Potato and Ham Soup
This baked potato and ham soup is the ultimate comfort food, combining creamy, cheesy goodness with hearty chunks of potato and savory ham. It’s a simple, one-pot meal that’s perfect for using up leftover holiday ham and is guaranteed to warm you up from the inside out.
Soups like this are a staple in our home, especially after the holidays. There’s something so satisfying about transforming leftovers into a brand-new, delicious meal. We love that this recipe feels both indulgent and wholesome. Perfect for a cozy night in when you need a little extra comfort.
What is baked potato and ham soup?
This is a rich and creamy soup featuring chunks of baked potato and diced ham in a velvety cheddar cheese broth. The soup gets its deep flavor from quality sharp cheddar and a touch of sour cream for tanginess, all topped with fresh green onions.
It’s the perfect balance of flavors – creamy, cheesy, savory, and fresh all in one bowl.
Why you’ll love this soup
- A one-pot meal that’s surprisingly simple to make.
- The perfect way to use up leftover ham.
- Rich, creamy, and satisfying!
- A family-friendly recipe that everyone will love.
Ingredients needed
- All-purpose flour: Used to create a smooth, thick roux with the milk, giving the soup its classic creamy base.
- Milk: Forms the liquid base of the soup, creating a creamy and mild foundation.
- Baked potatoes: Russet or Idaho potatoes, baked, peeled, and cut into chunks, provide a hearty, starchy texture and absorb the flavors of the soup.
- Sharp cheddar cheese: A quality sharp cheddar is the key to the richest flavor. It melts into the soup for a deliciously tangy and creamy finish.
- Salt and pepper: Simple seasonings that enhance all the flavors and bring the dish together.
- Sour cream: Adds a delightful tang and extra creaminess to the soup.
- Green onions or chives: Freshly sliced green onions add a mild, savory bite and a pop of color as a garnish.
- Ham: Diced leftover ham adds a smoky, savory depth and makes the soup a hearty, complete meal.
How do you make this baked potato and ham soup?
Create the creamy base:
- Whisk the all-purpose flour and milk together in a large saucepan until smooth.
- Bring the mixture to a boil, then cook and stir for 2 minutes or until it has thickened.
PRO TIP: Keep whisking constantly to prevent lumps from forming and to ensure a smooth, silky base.
Add the potatoes and cheese:
- Stir in the chunks of baked potato and 1 cup of the shredded cheddar cheese.
- Season with salt and pepper. Cook over medium heat for 2-3 minutes or until the cheese is completely melted.
PRO TIP: Using baked potatoes rather than raw gives a firmer, chunkier texture that holds up perfectly in the soup.
Finish and serve:
- Remove the saucepan from the heat. Stir in the sour cream, ½ cup of cheddar cheese, and ¼ cup of green onions until well blended.
- Gently fold in the diced ham. Cover the pot and cook over medium heat for 10-12 minutes, or until everything is heated through. Do not let it boil.
- Serve and enjoy!
PRO TIP: Keep the heat low when adding the sour cream to prevent it from curdling. Do not boil the soup after adding the final dairy ingredients.
Serving
You can serve this baked potato and ham soup with a side of crusty bread, a simple green salad, or our favorite buttermilk biscuits for the ultimate cozy meal.
Sandy’s tips and substitutions:
- Choose the right cheese: Use a quality sharp cheddar cheese. Pre-shredded cheese often contains starches that prevent it from melting smoothly. Buy a block and grate it yourself for the creamiest, richest flavor.
- Bake your potatoes: Baking the potatoes gives them a firmer texture that holds up better in the soup than boiled potatoes.
- Leftover ham: This is the perfect recipe for leftover holiday ham. If you don’t have leftover ham, you can use a thick-cut ham steak from the deli section.
- Make ahead: This soup tastes even better the next day as the flavors meld. Store in the refrigerator for up to 3 days.
- Reheating: Reheat gently over low heat, adding a splash of milk or broth if needed to thin the soup.
- Lighten it up: Substitute the milk with a lower-fat option or use half-and-half for a slightly lighter but still creamy version. You can also use low-fat sour cream.
Variations:
- Cheese swaps: Swap out the sharp cheddar for Gruyère, smoked gouda, or a blend of your favorite cheeses.
- Add veggies: Toss in some sautéed onions, celery, or carrots for extra flavor and texture. Corn or peas would also be delicious additions.
- Herbs: Add a teaspoon of dried thyme or a bay leaf while the soup simmers for an herby note.
- Toppings: Get creative with toppings! Crispy bacon bits, extra cheese, a dollop of sour cream, or fresh chives are all fantastic choices.
Learn how to put excess potato to good use by trying our Potato Cheese Bread, Loaded Mashed Potato Casserole, and Mashed Potato Cups!
More favorite soup recipes you may want to try:
Get the Recipe:
Baked Potato and Ham Soup
Ingredients
- ⅓ cup all-purpose flour
- 3 cups milk
- 2 large potatoes, baked, peeled and cut into large chunks (1-1/2 pounds)
- 2 cups quality Sharp cheddar cheese, shredded and divided
- ¾ tsp. Kosher salt
- ¼ tsp. pepper
- ½ cup sour cream
- ½ cup thinly sliced green onions or chives, divided
- 2 cups ham, diced
Instructions
- Whisk flour and milk in a large saucepan until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Stir in the chunky potatoes, 1 cup cheese, salt and pepper. Cook over medium heat for 2-3 minutes or until cheese is melted.
- Remove from the heat. Stir in sour cream, ½ cup cheese, and ¼ cup onions until blended. Add in diced ham. Cover; cook over medium heat for 10-12 minutes or until heated through (do not boil).
- Garnish with remaining cheese and onions or chives!
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
