Pin it
Warm up with this silky ham and potato bowl that’s my top pick for cooler days. Having extra ham on hand or just needing a filling dinner? This one does the trick. The whole place smells amazing while it bubbles away, and you can toss it together on the stove or let it do its thing in a slow cooker if you’re short on time.
This is the dish my folks ask for straight after a big roast when the fridge is loaded with ham. Tried both mashed and chunked potatoes—both versions stay on repeat because we like to mix it up.
Creamy Ingredients List
- Chives: sprinkle over at the end for brightness with a soft onion flavor grab some fresh for the best pop
- Shredded cheddar cheese: gets things gooey and creamy shred it straight from the block for top results
- Diced ham: you want savory ham pieces go with leftover baked ham if you can
- Bay leaf: toss in for deeper flavor but remember to fish it out before scooping up soup
- Ground sage: brings earthy warm notes that match that ham so well
- Dried thyme: gives a soft herbal lift fresher is better if you have it
- Onion powder: turns up the savory dial if possible swap for fresh for more zip
- Half and half: makes things extra smooth but whole milk will do if you want it lighter
- Low sodium chicken broth: lets you manage the salt just pick a broth you love
- Garlic: wakes up the whole bowl with warmth always use fresh cloves for zing
- Flour: thickens the soup pick new all-purpose flour so nothing tastes stale
- Celery: brightens up every bite choose crisp crunchy stalks
- Small yellow onion: adds that classic homey flavor go for shiny firm onions
- Unsalted butter: makes every spoonful rich pick good butter for max flavor
- Yukon Gold potatoes: pure creaminess and lovely texture always skip green or mushy potatoes
Detailed Cooking Steps
- Add Ham and Simmer:
- Drop in that diced ham and let it soak up the flavors for ten minutes while everything gently simmers
- Incorporate Potatoes and Blend:
- Dump in the mashed potatoes and blend them into the mix after pulling the bay leaf If you like it ultra-smooth, run an immersion blender through it or leave it chunky if that’s your thing
- Garnish and Serve:
- Check salt and pepper, sprinkle with chives, and dish it up while it’s still steaming
- Boil and Mash the Potatoes:
- Chop potatoes small Peel and cube into inch chunks, cover with water and a good pinch of salt, then cook until super soft Drain, mash with butter plus a splash of half and half for extra lushness
- Prepare the Dairy and Cheese:
- Let the half and half and shredded cheddar sit out until they lose their chill so they melt in nicely later
- Cook the Aromatics:
- Pop butter into a soup pot and melt it over medium Add onion and celery and cook until tender, not brown Toss in garlic, thyme, onion powder, and sage—give it a minute or so until it smells amazing
- Make the Roux:
- Sprinkle flour right over the sautéed veggies Stir for another minute to get rid of any raw flour taste
- Build the Broth:
- Pour in chicken broth along with the bay leaf Slowly add half and half Stir and bring it up to a soft boil then let it simmer on low
- Melt in the Cheese:
- Take off the heat, sprinkle in cheese bit by bit, and stir until totally melted and smooth
Pin it
Yukon Golds are hands down my go-to They turn every spoonful extra creamy, blending with the cheddar for real cozy vibes Every warm bite brings memories of chilly nights at home swapping stories with the family
Storing Leftovers
Pop leftovers into airtight containers and chill in the fridge for up to four days Let it cool all the way before stashing it away and warm up on the stove for the best texture Freezing? Leave the cheese out until you reheat to keep things smooth, since dairy sometimes splits in the freezer
Swap Outs
Red potatoes can go in for Yukon Gold—makes things heartier and less mushy No half and half? Whole milk is good, or just mix some cream with milk for that velvety kick If you’ve only got smoked ham, it brings another layer of flavor but honestly, any ham works fine
Pin it
How to Serve
Spoon this into bowls and toss more cheddar and chives on top I like to put it out with toasted bread or a crisp salad if I’m feeling fancy On its own, it’s plenty filling, but it can start off a bigger meal, too
Tradition Tidbit
Potato and ham soups have been in American kitchens forever Made to stretch leftovers after holidays, you’ll spot cozy soup versions around the world—families everywhere making the most of what’s in the fridge This creamy ham twist is a must after our family gatherings
Frequently Asked Questions
- → Can I use cubed potatoes instead of mashed?
You sure can! Red potato cubes don’t fall apart after cooking. Simmer them in the broth until they’re easy to poke with a fork if you like your soup chunky.
- → What cheese is best for this dish?
Go for fresh cheddar from the block and shred it yourself. It melts smoother and gives you the boldest flavor.
- → Can this be prepared in a slow cooker?
Definitely. Sauté the veggies, then add broth, potatoes, and ham to your slow cooker. Cook low 7–8 hours or crank it up high for 3–4. Stir in the cheese at the very end.
- → How do I make the base extra creamy?
Grab an immersion blender or use a regular blender to mix until thick and totally smooth. It’ll make your soup extra rich.
- → What garnishes work well?
Top with chopped chives, more cheddar, or a few twists of black pepper for the finishing touch.
- → How should leftovers be stored?
Let it cool all the way, pop in the fridge inside a sealed container for three days. Warm up gently and splash in more broth if it’s too thick.