Let’s Talk About This Soup (and My Slight Obsession)

Okay, so let me just say this up front: if you’ve never curled up on the couch with a bowl of cheesy ham and potato soup while rain taps the windows (or, honestly, even if it’s just Tuesday and you want comfort food), you’re missing out, pal. My mom used to make her version after big holiday hams—she’d toss in whatever was left, and somehow it tasted better than the fancy dinner the night before. I tried recreating it in my first apartment and pretty much set off the smoke alarm. Who knew potatoes could stick that fast? Anyway, after some trial, error, and one spectacularly lumpy batch, I think I’ve landed on a recipe that’s basically a warm hug in a bowl.

Why You’ll Love This (or Maybe Just Need It)

I make this when the fridge looks sad or when my family’s getting that glazed look you see after a long week. They go wild for it—which always makes me feel like the Queen of Cozy. Sometimes I’ll swap in turkey if that’s what’s lurking in the freezer. (Once, out of sheer laziness, I even used those pre-diced hash brown potatoes; it wasn’t perfect, but no one complained). The point is, this soup forgives a lot. Plus, it smells like all the good things. If you’re a fan of recipes that don’t make you scrub three pots afterward, you’re in luck.

What You’ll Need (But Feel Free to Fudge a Bit)

2 cups cooked ham, diced (leftover spiral ham is awesome, but honestly, deli ham works in a pinch—don’t tell my grandma!)
4-5 medium potatoes, peeled and diced (Russets get creamy, but Yukon Golds are nice, too; I’ve even used a bag of frozen breakfast potatoes—slightly rebellious, but it works)
1 medium onion, chopped (sometimes I use shallots because I feel fancy, but really, yellow onion is what I grab most)
2 cloves garlic, minced (or a big squeeze from one of those garlic tubes, which I secretly love)
3 cups chicken broth (the boxed stuff is fine, or bouillon cubes if you’re in a hurry)
1-1/2 cups milk (whole milk is dreamy, but 2% is what’s usually in my fridge)
2 cups shredded cheddar cheese (sharp cheddar packs a punch, but the pre-shredded bag is just easier when you’re tired)
2 tbsp butter
2 tbsp flour (for thickening—honestly, it’s forgiving if you’re a little off here)
Salt and pepper to taste
Optional: chopped green onions or parsley to make it look like you tried extra hard

How I Actually Make It (with a Few Detours)

Melt the butter in a big pot over medium heat. Toss in your onion. Let it sweat until it’s soft—maybe 4–5 minutes. If you’re like me, this is when you realize you forgot to chop the garlic, so quickly do that and throw it in for another minute.
Sprinkle the flour over the onions and garlic. Stir like mad. It’ll look a bit weird right now, kind of like paste, but that’s normal.
Slowly pour in the chicken broth, stirring constantly so lumps don’t form (I usually get a couple anyway, but that’s life). Add the potatoes and bring the whole thing to a gentle boil. Then drop it to a simmer, cover, and let it bubble away for 15–20 minutes. This is where I usually sneak a potato out to check softness (and burn my tongue. Every. Time.)
Once the potatoes are fork-tender (or close enough), stir in the ham. Pour in the milk. Keep the heat gentle—don’t let it boil or the milk will get grumpy and separate. Stir until everything’s cozy and hot, about 5 minutes.
Now dump in the cheese. Stir, and watch as it melts into gooey happiness. Taste. Add salt and pepper until it sings. If it’s thicker than you like, slosh in a splash more milk. Or not. Up to you.
Ladle into bowls, sprinkle with green onions or parsley if you’re feeling motivated, and serve.

Notes from Too Many Attempts

Once I added extra flour for more thickness, and it turned into something closer to mashed potatoes (not what I wanted, but nobody left hungry…)
I think it tastes better the next day—if you can keep people from “sampling” it before then.
If your cheese clumps, it probably means it was too hot. I learned that the hard way, so go easy on the heat when stirring it in.
Don’t panic if it looks separated at first; a good stir usually fixes things.

Variations I’ve Played With (and One Fail)

Swapped ham for leftover rotisserie chicken—really nice, actually more subtle.
Added a little smoked paprika once; it was a hit. I once tried broccoli too, but honestly, it made things a bit swampy (kids wouldn’t touch it, either).
Sharp white cheddar instead of regular? Super melty, super good.
On second thought, I wouldn’t recommend using sweet potatoes unless you’re after a dessert-vibe soup, which I was not.

Equipment (Or, What If You Don’t Have a Dutch Oven?)

I usually haul out my big Dutch oven for this, but honestly, any large, heavy-bottomed pot will do the trick. If you’re really in a pinch, a deep skillet works—you just have to stir more and watch out for splashes. I used to think you needed an immersion blender to make this extra creamy, but now I just mash a few potatoes against the side of the pot with a spoon. Works a treat, and less to wash.

Storing What’s Left (Ha!)

In theory, you can keep leftovers in an airtight container in the fridge for up to 3 days. But truthfully? In my house it never lasts more than a day—people sneak spoonfuls straight from the fridge like it’s forbidden treasure. If it thickens up too much, just add a splash of milk when reheating.

How I Love to Serve It (And Maybe You Will Too)

We pile bowls high and dunk in crusty bread—preferably the end bits that nobody wants for sandwiches. Sometimes I’ll throw a handful of shredded cheese on top and watch it melt (don’t judge). My aunt always puts out a jar of pickles, and I thought she was nuts until I tried it—total game changer.

Lessons I Learned (The Sometimes Hard Way)

Don’t rush the potatoes—they need time to get creamy, or you’ll end up chewing through crunchy chunks. I once thought I could save five minutes; big mistake.
If you’re tempted to crank up the heat to melt the cheese faster, resist. I did that once, and it turned into a gloopy mess. Patience is a virtue (or whatever my gran always said).
Actually, I find it works better if you cube the potatoes a bit smaller—they cook faster and get creamier.

FAQ (Because Folks Keep Asking…)

Can I make this ahead of time?: Absolutely. I think it tastes better the next day, but if you’re a texture stickler, reheat it gently so it doesn’t split.
Can I freeze cheesy ham and potato soup?: So, here’s the thing—I’ve tried it. It works, but the potatoes go a bit mushy when thawed. If you’re not picky, go for it. Otherwise, just eat it within a couple days.
Is there a way to make it gluten-free?: Swap the flour for a gluten-free blend or use cornstarch mixed with milk (I did that once when my cousin visited—it worked, but the texture was different, just FYI).
Where do you get the best ham?: I usually grab mine from a local butcher, but I’ve also used supermarket deli ham in a pinch. For some fun ideas, check out this guide on Serious Eats.
What if I don’t have chicken broth?: Honestly? I’ve used veggie broth, ham stock, and once even dissolved a stock cube in hot water. It’s forgiving.

And if you want more comfort food inspiration, I always find myself browsing Penny’s kitchen blog or checking out Smitten Kitchen for ideas (just don’t blame me if you get lost there for hours).

So there you have it: cheesy ham and potato soup, exactly how I make it—sometimes messy, always cozy, and never around long enough for leftovers. If you give it a go, let me know how it turned out! Or, you know, tell me if you added something wild and it actually worked. There’s always next time.