Ingredients
Method
1. Add the potatoes and chicken stock to a large soup pot. Bring to a rolling boil.
2. Lower the heat and let the potatoes cook gently for about 15–20 minutes, until fork-tender.
3. In another saucepan, melt the butter over medium heat.
4. Sprinkle in the flour and whisk continuously to form a smooth paste. Cook for about 1–2 minutes to remove the raw flour taste.
5. Slowly pour in the milk and cream, whisking as you go to keep the mixture lump-free.
6. Stir in the onion and garlic. Cook until soft and fragrant, about 5 minutes.
7. Transfer the creamy mixture into the pot with the potatoes.
8. Add the ham, cheddar cheese, salt, pepper, and paprika. Stir well.
9. Let the soup simmer for 5–10 minutes, stirring occasionally, until the cheese fully melts and the soup thickens.
10.Taste and adjust seasoning as needed.
11. Serve hot and finish with your favorite toppings.
Notes
Creamy Ham & Cheddar Potato Soup: A Comfort Classic
Potato soup has long been a go-to comfort meal, and this version turns it up a notch. By combining tender potatoes, savory ham, and bold cheddar cheese, this soup delivers a rich, satisfying flavor in every spoonful. The creamy base wraps everything together, creating a dish that feels both hearty and indulgent without being overwhelming.What Makes This Soup So Good
This recipe shines because of its balance. A butter-and-flour base creates a smooth, velvety texture, while chicken stock keeps the flavor deep and savory. Milk and cream add richness, and the cheddar cheese brings just the right amount of sharpness. The ham adds saltiness and substance, making the soup filling and comforting. Another win? Flexibility. You can easily tweak ingredient amounts, swap components, or adjust richness to suit your preferences.Customizations & Variations
Add More Veggies:Carrots, celery, or corn blend beautifully into this soup. Dice them small and cook them with the onions. Try Different Cheeses:
Swap cheddar for Monterey Jack, Gruyère, or smoked gouda for a new flavor twist. Turn Up the Heat:
A pinch of cayenne, chili flakes, or pepper jack cheese adds a subtle kick. Vegetarian Option:
Skip the ham and use vegetable broth. Smoked paprika helps replace that savory depth. Lightened Version:
Use low-fat milk, reduce the butter slightly, and choose reduced-fat cheese.
Pro Tips for the Best Potato Soup
Pick the Right Potatoes
- Russet potatoes break down easily and make the soup thicker.
- Yukon Golds hold their shape better and add a buttery flavor.
- Red potatoes stay firm and aren’t ideal for creamy soups.
Get That Creamy Texture
- Always cook the roux briefly before adding liquid.
- Pour dairy in slowly while whisking to avoid lumps.
- For extra smoothness, blend a small portion of the soup—don’t overdo it.
Boost the Flavor
- Sautéing onions and garlic first adds depth.
- Use quality broth for best results.
- Herbs like thyme or bay leaf can elevate the overall taste.
Serving Ideas
This soup works beautifully on its own, but it also pairs well with:- Grilled cheese sandwiches
- Crusty bread or dinner rolls
- Fresh green salads
- Baked potatoes with toppings
Storage & Reheating
Refrigerator:Cool completely, then store in an airtight container for up to 4 days. Stovetop:
Reheat gently over medium heat, stirring often. Add milk or broth if thick. Microwave:
Heat in short intervals, stirring between each to ensure even warming.
Frequently Asked Questions
Can I make this in a slow cooker?Yes. Cook potatoes, broth, ham, onion, garlic, and seasoning on low for 6–8 hours. Stir in dairy and cheese at the end. Is leftover ham okay to use?
Definitely. Leftover ham works perfectly and adds great flavor. Can frozen potatoes be used?
They’ll work, but the texture may be slightly softer than fresh potatoes. How do I thicken the soup?
Mix 1 tablespoon cornstarch with 2 tablespoons cold water, stir it in, and simmer until thickened.