Creamy Cheesy Ham & Potato Soup

There are some leftovers that are almost better the second time around, and ham is definitely one of them.

This Creamy Cheesy Ham & Potato Soup is exactly the kind of meal I like making when there’s a container of cooked ham sitting in the fridge but nobody really wants another plate of leftovers. Add potatoes, cheddar cheese and a creamy broth, and suddenly that leftover ham feels like an entirely new dinner.

The potatoes become soft and tender while the ham adds plenty of savoury flavour to the broth. Then comes the best part: sharp cheddar stirred in at the end until the soup becomes creamy, cheesy and wonderfully comforting.

It’s also a relatively inexpensive way to stretch a smaller amount of leftover ham into a meal that can feed the whole family.

Leftover Ham Was Made for Soup

A big piece of ham can leave you with an awkward amount of meat after dinner — too much to throw away, but perhaps not enough to serve everyone again.

Soup solves that problem beautifully.

You only need around 2 cups of diced cooked ham for this recipe because the potatoes and creamy broth provide most of the volume. The ham becomes the flavour-packed ingredient running through the soup rather than having to be the main part of the meal.

If you have even more ham waiting in the fridge, try our Ham Mac and Cheese next. It combines leftover ham with macaroni and a homemade cheddar sauce for another easy comfort-food dinner.

Ingredients You’ll Need

For this creamy ham and potato soup, you’ll need:

• 2 tablespoons butter
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• ¼ cup all-purpose flour
• 4 cups chicken broth
• 2 cups whole milk
• 1½ lbs potatoes, peeled and diced
• 2 cups cooked ham, diced
• 1 teaspoon dried thyme
• ½ teaspoon smoked paprika
• ½ teaspoon black pepper
• ¼ teaspoon salt, or to taste
• 1½ cups sharp cheddar cheese, freshly grated
• ½ cup heavy cream
• 2 tablespoons chopped fresh chives or parsley

What Potatoes Work Best?

For a thick, creamy soup, I like using Yukon Gold or other yellow potatoes. They have a naturally buttery texture and hold their shape reasonably well while still releasing enough starch to help thicken the broth.

Russet potatoes are another good choice if you prefer a thicker, softer potato soup. They’ll break down more as they cook, which naturally makes the soup creamier.

You don’t need anything expensive here. Use whichever potatoes you already have.

How to Make Creamy Cheesy Ham & Potato Soup

1. Cook the vegetables

Melt the butter in a large soup pot or Dutch oven over medium heat.

Add the diced onion, carrots and celery and cook for about 5–6 minutes, stirring occasionally, until the vegetables begin to soften.

Add the garlic and cook for another 30 seconds.

2. Make the creamy soup base

Sprinkle the flour over the vegetables and stir well.

Cook for about 1 minute. This removes the raw flour taste and creates the base that will eventually thicken the soup.

Slowly pour in the chicken broth while stirring continuously.

Add the milk and stir until everything is combined.

3. Add the potatoes

Add the diced potatoes, thyme, smoked paprika and black pepper.

Bring the soup to a gentle simmer, then reduce the heat and cook uncovered for approximately 15–20 minutes, or until the potatoes are fork-tender.

Stir occasionally, particularly toward the end of cooking, to prevent anything sticking to the bottom.

4. Add the leftover ham

Once the potatoes are tender, stir in the diced cooked ham.

Simmer for another 4–5 minutes so the ham heats through and its savoury flavour works its way into the soup.

5. Make it cheesy

Reduce the heat to low.

Stir in the heavy cream, then gradually add the grated cheddar cheese, a handful at a time.

Keep stirring until the cheese has completely melted before adding more.

Once everything is smooth and creamy, taste the soup and add salt if necessary.

6. Serve

Ladle the soup into bowls and finish with chopped chives or parsley.

For an extra cheesy bowl, sprinkle a little additional cheddar over the top just before serving.

The Trick to a Smooth Cheese Soup

Cheese soups can sometimes become grainy, but there’s an easy way to avoid it.

Don’t add the cheddar while the soup is rapidly boiling.

Once the potatoes and ham are cooked, lower the heat before adding the cream and cheese. Add freshly grated cheddar gradually and allow each handful to melt before adding the next.

Pre-shredded cheese can work, but freshly grated cheese usually melts more smoothly because packaged shredded cheeses often contain anti-caking ingredients.

Sharp or mature cheddar works particularly well because you get plenty of cheesy flavour without needing an enormous amount.

Want It Even Thicker?

The flour creates a creamy broth, but there’s another simple trick if you like your potato soup particularly thick.

Before adding the ham, use a potato masher to gently mash some of the cooked potatoes directly in the pot.

You don’t want to mash everything — just crush a few pieces.

Those potatoes release their starch into the broth and make the soup noticeably thicker while still leaving plenty of chunky potato pieces.

No additional cream or flour required.

An Easy Budget Dinner from Leftovers

Potatoes, carrots, onions and broth are inexpensive ingredients, which means this recipe can turn a relatively small amount of leftover meat into around six generous servings.

It’s the same idea behind many of our cheap meals you can make without going shopping: start with a simple base such as potatoes, pasta or rice and build dinner around ingredients you already have.

And if your cupboards are looking a little empty, our cheap meals using only 5 ingredients has more ideas for turning basic pantry staples into dinner.

What Else Can I Add?

This soup is easy to adapt depending on what needs using up.

Try adding:

• Frozen peas during the final few minutes
• Sweetcorn for a little sweetness
• Broccoli florets for a ham, broccoli and cheddar version
• Leeks instead of some or all of the onion
• Cooked bacon for an extra smoky flavour
• Green onions as a fresh topping
• Extra vegetables such as cauliflower or spinach

This is one of those recipes where clearing out the fridge is encouraged.

What to Serve with Ham and Potato Soup

Because the soup already contains potatoes, ham and vegetables, you don’t need much alongside it.

A thick slice of crusty bread is probably my favourite option because it’s perfect for dipping into the cheesy broth.

You could also serve it with:

• Garlic bread
• Dinner rolls
• A simple green salad
• Toasted sourdough
• Cheese toast
• Crackers

For a slightly different potato side on another night, try these Easy Roasted Sweet Potatoes.

More Ways to Use Leftover Ham

One of the useful things about cooked ham is how easily it fits into completely different meals.

If you still have some left after making this soup, try our Ham Fried Rice Recipe for a quick skillet dinner, or make our Ham and Cheese Quiche when you want something that works for lunch, brunch or dinner.

For something that doesn’t require cooking at all, our easy Ham Salad Recipe is another simple way to give leftover ham a completely different second meal.

Can I Make This Soup Ahead?

Yes. In fact, the soup becomes even thicker after sitting in the refrigerator because the potatoes continue absorbing some of the liquid.

Store cooled soup in an airtight container in the refrigerator and gently reheat it on the stovetop.

If it becomes too thick, simply stir in a splash of milk or broth until you reach the consistency you like.

Avoid rapidly boiling the soup when reheating because the dairy and cheese can separate.

How Long Is Leftover Ham Safe to Use?

If you’re making this specifically to use leftover cooked ham, food safety matters.

USDA guidance states that cooked ham leftovers are generally refrigerated for around 3–5 days, depending on the type of ham. Leftover foods should also be refrigerated promptly rather than being left sitting at room temperature. USDA guidance on ham storage

Once you’ve made the soup, divide large quantities into smaller, shallow containers so they cool more quickly. USDA food-safety guidance recommends using most refrigerated cooked leftovers within 3–4 days. USDA leftovers and food-safety guidance

Can You Freeze Ham and Potato Soup?

You can, although creamy potato soups can change slightly in texture after freezing.

Potatoes sometimes become softer or a little grainy once thawed, while dairy-based soups can separate.

If you know you’re making the soup specifically for the freezer, one option is to prepare it without the cream and cheese. Freeze the soup base, thaw and reheat it, then stir in fresh cream and cheddar just before serving.

That usually gives you a much nicer texture.

A Second Life for Leftover Ham

There’s something very satisfying about turning leftovers into a dinner that doesn’t actually feel like leftovers.

A couple of cups of cooked ham, some everyday vegetables, potatoes and cheese become a big pot of warm, creamy soup — and nobody has to eat another ham sandwich.

This Creamy Cheesy Ham & Potato Soup is especially useful after a holiday dinner, Sunday roast or whenever you’ve cooked more ham than you needed. It’s simple, filling and exactly the kind of recipe worth keeping around for the colder months.

Need More Meal Ideas?

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