Cheesy Ham and Potato Soup
Cheesy Ham and Potato Soup is the ultimate loaded ham and potato soup. Made in a Dutch oven with extra sharp cheddar, smoky ham, and a dash of Creole seasoning for an easy one pot meal.
The Best Creamy Ham, Potato, and Cheddar Soup
In high school, my BFFs momma, Carla, made the best cheesy potato and ham casserole. We drove her crazy asking for it. This soup is a play on that dish.
So when the weather turns chilly and I need a bowl of pure, unadulterated comfort food, nothing hits the spot better than a rich pot of this Cheesy Ham and Potato Soup. Simple kitchen staples get turned into a thick, velvety soup loaded with tender potato chunks, savory diced ham, and a touch of Cajun flair.
The secret to making this soup stand out from basic potato soups is the subtle addition of Tony Chachere's Creole Seasoning paired with extra sharp cheddar cheese and cream cheese. It adds a deep, savory warmth that will have your family scraping the bottom of the pot.
Serve a steaming bowl alongside a basket of warm Skillet Red Lobster Biscuits to mop up every drop, or set out a plate of crispy Bonnie Doon Oaties for a cozy sweet treat afterward!
The Ingredients (And Why They Matter)
Milk & Bouillon: Combining milk with chicken or vegetable bouillon creates a velvety, flavorful cream base without needing heavy whipping cream.
Butter & Mirepoix (Onions, Carrots, & Celery): Sautéing these foundational veggies in real butter builds a sweet, aromatic flavor base for the whole broth.
Garlic: Mincing fresh garlic into the sautéed veggies infuses the soup with essential savory depth.
Diced Potatoes: Red or russet potatoes release natural starches as they cook, giving the soup a hearty, satisfying texture.
Cooked Ham: Diced ham adds a smoky, salty bite that complements the creamy dairy base.
Tony Chachere's Creole Seasoning: The secret weapon. Just a single teaspoon elevates the soup from bland to bold without making it spicy.
Two Cheeses: Hand-shredded sharp cheddar and cream cheese melts smoothly into the warm milk broth, creating a rich, golden color and tangy flavor profile.
See recipe card for quantities.
How to Make Cheesy Ham and Potato Soup
1. Sauté the Mirepoix Base Melt the butter in a heavy Dutch oven over medium heat. Add the diced onions, shredded carrots, and diced celery, cooking until soft and translucent. Stir in the minced garlic during the last minute of sautéing to bloom its flavor without burning.
2. Boil the Potatoes Add the diced potatoes to the pot and pour in just enough water to cover them completely. Bring to a rolling boil and cook until the potatoes are fork-tender.
3. Create the Broth Much of the cooking water will have evaporated. Do not drain! Keep the remaining cooking water in the pot to retain those starches. Pour in the milk, diced cooked ham, bouillon, kosher salt, creole seasoning, and black pepper. Stir well over medium-low heat until the ham is warmed through.
4. Melt in the Cheddar Reduce the heat to low and gradually sprinkle in the shredded extra sharp cheddar cheese. Stir gently until the cheese is completely melted, smooth, and incorporated into the broth.
5. Garnish and Serve Ladle the hot soup into bowls and garnish with sliced green onions and a handful of extra shredded cheddar cheese before serving.
"In a Pinch" Ingredient Swaps
- Milk: Swap whole milk with half-and-half or heavy cream for an extra-rich, restaurant-style velvety broth, or use evaporated milk.
- Tony Chachere's: If you don't have Creole seasoning, use a pinch of smoked paprika, garlic powder, and a tiny dash of cayenne pepper.
- Diced Ham: Leftover holiday ham roast works best, but thick-cut deli ham or cooked bacon make a great quick substitute!
Creative Variations
- Loaded Baked Potato Style: Top individual bowls with crispy bacon bits, sour cream, extra cheddar, and chopped chives.
- Broccoli & Ham Cheddar Chowder: Toss 2 cups of fresh broccoli florets in during the last 5 minutes of boiling the potatoes for a veggie-packed twist.
- Crockpot Slow Cooker Version: Place the veggies, potatoes, ham, seasonings, and broth in a slow cooker and cook on LOW for 6 hours. Stir in the milk and cheese during the last 30 minutes of cooking.
Storage & Reheating Tips
Can You Freeze It?: Freezing isn't ideal for potato and dairy soups. Potatoes tend to become mealy and dairy can separate when thawed. Enjoy this batch fresh.
The Fridge Life: Store leftover soup in an airtight container in the refrigerator for up to 4 days. The potatoes will continue to absorb the broth as it sits, making it even thicker the next day!
The Container Matters: Reheat in a saucepan over medium-low heat, adding a splash of milk or broth to loosen the soup if it has thickened up in the fridge.
Cooking for One or Two
This recipe scales down easily. Cut all ingredients in half and use a medium saucepan instead of a large Dutch oven. Cook time remains the same, giving you 3 generous lunch servings for the week.
Top Tip
Turn off the heat when adding the dairy to prevent the cheeses and milk from curdling. The residual heat will be all you need.
FAQ
Before adding the cheese, use a potato masher or immersion blender to mash about one-third of the cooked potatoes directly in the pot. The released potato starches will thicken the soup naturally.
Grainy cheese happens when dairy is exposed to high, boiling heat. Always lower the stove heat to low or remove the pot from the burner completely before stirring in the dairy.
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Ingredients
Method
- In a Dutch oven over medium heat, melt butter. Add onions, carrots, and celery. Cook until tender.
- Add garlic and cook for 1 to 2 additional minutes.
- Add potatoes and enough water to cover. Bring to boil and cook until tender. Allow most of the water to evaporate.
- Remove from heat and add milk, ham, cream cheese, bouillon, salt, creole seasoning, and pepper. Stir.
- Sprinkle in cheese and stir gently until melted.
- Serve with sliced green onions and more cheese, as desired.
