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If you’re anything like me, some days just call for deep, soul-hugging comfort. Forget fussy, complicated meals! Sometimes the best reward after a long week is something rich, creamy, and unapologetically hearty. That’s where this recipe steps in. I’m absolutely thrilled to share my absolute favorite version: the **loaded ham and potato soup**. Seriously, this isn’t just soup; it’s basically a fully loaded baked potato you can drink, packed with savory ham, sharp cheese, and all the fixings. Finding joy in these simple, satisfying recipes is what Pure Cooking Joy is all about, and this soup is proof you don’t need hours in the kitchen to achieve pure magic. You are going to love how easily this comes together!
It’s such a fantastic way to use up leftover ham, too. Trust me when I say that every spoonful of this incredible soup will make you feel cozy inside. If you’re looking for more meals that nourish the soul, make sure you check out my collection of ultimate comfort food recipes.
- Why This is the Best Loaded Ham and Potato Soup Recipe
- Ingredients for Your Creamy Loaded Ham and Potato Soup
- How to Prepare the Ultimate Loaded Ham and Potato Soup Stovetop
- Tips for Success Making Hearty Ham and Potato Soup Recipe
- Variations on Your Loaded Baked Potato Soup with Ham
- Serving Suggestions for Cheesy Ham and Potato Casserole Soup
- Storage and Reheating Instructions for Leftover Loaded Ham and Potato Soup
- Frequently Asked Questions About This Loaded Ham and Potato Soup Recipe
- Nutritional Estimates for Your Creamy Potato Soup with Ham
Why This is the Best Loaded Ham and Potato Soup Recipe
What makes this recipe stand out? Well, it hits every single comfort requirement you have! It’s rich without being too heavy, totally creamy, and it tastes exactly like that glorious baked potato you crave, but faster. We use basic pantry staples to create something truly special. I know you’re busy, so I designed this to be something you can pull together even on a hectic Tuesday night.
- Achieves that signature “loaded” baked potato flavor payoff.
- Stays perfectly thick and creamy every time.
- It’s the ultimate vehicle for using up leftover cooked ham!
Quick Prep and Cook Times for Your Loaded Ham and Potato Soup
You guys know I hate recipes that take forever. Good news! This amazing loaded ham and potato soup comes together in a snap. Prep time is only about 15 minutes, and then we only need about 35 minutes on the stovetop to cook it down. That means you’re looking at dinner in under an hour. It’s truly one of my go-to quick dinner soup ideas when I need something substantial and warming!
Ingredients for Your Creamy Loaded Ham and Potato Soup
When making a truly special loaded ham and potato soup, the ingredients are everything. You want that richness, right? That’s why I’m very specific about the cheese and the ham! Don’t skimp on making sure that bacon is crispy—that’s the best part of getting that loaded crunch. Because we’re relying on the potatoes to thicken things up later, getting the ratios right here is key. This list is what I use for six generous servings, ensuring everyone gets seconds!
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 3 stalks celery, chopped
- 2 carrots, peeled and diced
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 4 cups peeled and diced Russet potatoes (about 2 large)
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt (we’ll adjust later, I promise!)
- 2 cups milk or half-and-half
- 2 cups cooked ham, diced
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup sour cream, plus more for topping
- 4 slices bacon, cooked and crumbled
- 2 tablespoons fresh chives, chopped for garnish
Ingredient Notes and Substitutions for Loaded Ham Soup
Okay, let’s talk potatoes. You absolutely need that starch! I swear by Russet potatoes here because they break down just enough to lend body to the soup. If you use Yukon Golds, you might end up with a thinner result. As for the ham, using leftover ham from a holiday meal makes this the best savory soup idea because the flavor is already developed. You can definitely find the full secret to maximizing that flavor potential in my guide on homemade potato soup with leftover ham.
If you want next-level richness in this soup, go ahead and swap the milk for heavy cream—it just makes it silkier. And when it comes to cheese, don’t grab pre-shredded! It has anti-caking agents that stop it from melting smoothly. Use a good block of sharp cheddar and shred it yourself for the best melt.
How to Prepare the Ultimate Loaded Ham and Potato Soup Stovetop
This is where the real magic happens! Making this loaded ham and potato soup on the stovetop is super straightforward, but technique matters for that amazing texture. First things first, grab your big Dutch oven or your largest, heaviest soup pot. We start by building that flavor base. Heat up the olive oil over medium heat and toss in your chopped onion, celery, and carrots. You want these sweating it out until they start to get soft and sweet—that usually takes about 5 to 7 minutes. Don’t rush this part; it’s crucial!
Next up is the garlic. Toss in that minced garlic and let it cook for just 60 seconds until you can really smell it. Ooh, that aroma is fantastic! Now, create your thickener: sprinkle in the flour right over those veggies and stir vigorously for a full minute. This cooks off that raw flour taste and creates a light roux. Once it’s coated, slowly whisk in the chicken broth, making sure you get rid of all those little lumps. Then, add your diced potatoes, thyme, pepper, and that tiny bit of initial salt.
Bring that whole thing to a boil, then immediately drop the heat, cover it up, and let those potatoes simmer until they are easily pierced with a fork—about 15 to 20 minutes. Once they’re soft, stir in your milk or half-and-half. Remember, we are heating this through gently now; never boil soup once the milk is in, or you risk splitting it! Finally, stir in your diced ham and that glorious sharp cheddar until it melts into a cheesy hug. Take it off the heat before folding in the sour cream. This ensures the soup stays beautifully smooth!
Achieving the Perfect Texture in Your Loaded Ham and Potato Soup
If you taste this after step 6 and think, “Hmm, I want this to be thicker, more like a chowder,” I have a secret weapon for you, straight from my notes! Before you add the ham and cheese, take a potato masher right inside the pot and mash about one cup of those soft, cooked potatoes right against the side of the pot. Why do this? Because those starches that break down create a natural thickener—no extra cornstarch needed! This technique is what separates a good soup from one that feels genuinely substantial, giving you that hearty, mouth-coating texture you expect from a truly loaded dish. For more tips on creating soups that really stick to your ribs, check out my guide on thick and creamy soup recipes.
Tips for Success Making Hearty Ham and Potato Soup Recipe
I’ve made this easy ham and potato chowder more times than I can count, and over the years, I’ve learned a few tricks that make the difference between good and absolutely spectacular. It all comes down to layering flavor, kind of like how you build a great house! Don’t just dump everything in; give each ingredient a moment to shine.
My number one tip revolves around that flour step we do early on. When you sprinkle that flour over the sautéed veggies and cook it for a minute—that’s called cooking out the raw taste! If you skip that minute, your soup will taste pasty instead of beautifully thick. Take your time there.
Another thing that always trips people up is adding the dairy. Once the chicken broth is in and the potatoes are simmering, everything is happy. But the second you add the milk or half-and-half, you need to turn the heat down low. Low and slow is the mantra here! If you let that simmering milk boil hard, the soup can curdle or scorch on the bottom of your pot. Scorch marks mean sad soup, people!
Finally, always, always taste before you serve! The ham and the broth you use are already salty, so you might not need the full amount of salt I listed in the ingredients. Start low, and only add more right before you stir in that final 1/2 cup of sour cream. This little check ensures your cheese melts perfectly into a salty, savory dream. If you need more weeknight inspiration like this, I talk all about quick meals in my guide to effortless weeknight dinners!
Variations on Your Loaded Baked Potato Soup with Ham
I love making this soup on the stovetop because it’s fast, but let’s be real—sometimes you need to set it and forget it! I totally get it when life gets busy, which is why I happily developed versions for both the slow cooker and the Instant Pot. This recipe is robust enough to handle different cooking styles beautifully. Using the same core ingredients for this loaded ham and potato soup means the flavor payoff is huge, no matter which machine you use!
Slow Cooker Ham and Potato Soup Recipe Adaptation
If you are working from home all day, the slow cooker method is your best friend. It’s super simple, and it means your house smells amazing by the time you walk in the door! For the slow cooker ham and potato soup recipe, you’ll want to combine everything—the oil, chopped veggies, flour, broth, potatoes, ham, thyme, and spices—right into the cooker insert. Don’t add the milk, cheese, sour cream, or bacon yet! Those delicate dairy items we use for creaminess don’t handle 6 to 8 hours on high heat, trust me.
Cook that mixture on low for about 6 to 8 hours, or until those potatoes are completely mushy and tender. Once it’s done, you stir in your shredded cheese until it melts, then remove it from the heat and fold in the milk and sour cream right at the end. That keeps the texture luscious. You still crumble that crispy bacon on top when serving—it’s non-negotiable!
Instant Pot Loaded Potato Soup Ham Tips
I’ve also experimented a bit with an Instant Pot loaded potato soup ham version, and it gets dinner done even faster for those emergency comfort food nights! The trick here is pressure. You can sauté the onions, celery, and carrots right in the Instant Pot using the Sauté function, then stir in the flour, broth, and potatoes, and cook under high pressure. You’re looking for about 8 minutes of pressure time, followed by a Natural Pressure Release (NPR) for about 10 minutes before quick releasing the rest.
Once the pressure is down, switch back to the Sauté function (keep it on Low if you can). This is when you stir in your milk, ham, and cheese until melted, followed by the sour cream off the heat. It’s incredibly efficient for making this creamy potato soup with ham!
Serving Suggestions for Cheesy Ham and Potato Casserole Soup
This soup is so rich and decadent, it honestly feels like you should be serving it with a bib and a knife and fork! Because we loaded this cheesy ham and potato casserole soup up with cream, cheese, and bacon right in the pot, the garnish becomes practically essential. It’s the final act of layering textures and flavors that makes every bowl an event!
When I serve this to the family, I always do an assembly line at the table. Everyone gets a big ladle of that creamy base, and then they move down the line hitting up the toppings bar. You absolutely cannot skip the classic baked potato toppings—that’s what makes it feel ‘loaded.’
- A generous dollop of good quality sour cream right on top. It adds a wonderful cool tang against the hot, savory soup.
- Crispy bacon crumbles. No sad, floppy bacon allowed! We want that salty crunch in every bite.
- A heavy sprinkle of fresh chives. I love the mild onion bite they bring as a fresh counterpoint.
- If you’re feeling fancy (or if it’s a chilly winter evening), sometimes I grate a little extra sharp cheddar right over the top just before serving.
When it comes to what to serve *on the side*, keep it simple because this soup is the star. It truly shines next to something crusty that can soak up every last drop of that cheesy broth. My absolute favorite pairing is a side of my soft, buttery garlic dinner rolls. They are perfect for dipping!
If you want to cut through some of that richness, a very simple, light side salad works wonders. Think mixed greens with a bright, acidic vinaigrette—maybe lemon and Dijon mustard. It cleanses the palate beautifully between bowls of this hearty goodness. It’s just about balancing the heaviness with something fresh!
Storage and Reheating Instructions for Leftover Loaded Ham and Potato Soup
Now, here’s the good news: this soup is even better the next day! Seriously, letting the flavors mingle overnight just makes the smoky ham and the sharp cheese meld even deeper. But because we use so much dairy—the milk, sour cream, and cheese—we have to be smart about storing and reheating it so it doesn’t separate on us. We don’t want sad, grainy soup!
First, make sure you cool the soup down relatively quickly after you’re done eating. Divide the leftovers into airtight containers. You can safely store this homemade potato soup with leftover ham in the refrigerator for about three to four days max. Keep it away from any leftover toppings like those crispy bacon bits or fresh chives; those should always be added right before serving fresh.
The Best Way to Reheat Your Leftover Soup
When you’re ready for round two, use the stovetop for the best, most controlled reheat. Place the soup in a saucepan over medium-low heat. Stir it frequently as it warms up. The absolute key here is patience—do not crank the heat up high!
The soup might look a little thicker or slightly separated when it first starts warming up. Don’t panic! This is normal when reheating dairy-based soups. Once it’s heated through and simmering gently, remove it from the heat. Now is the perfect time to bring back the creamy texture. Whisk in a fresh splash of milk or a dollop of sour cream until it smooths out beautifully.
Adding Cheese and Toppings After Reheating
If you stored the soup without the cheese already mixed in (which I sometimes recommend, but it’s fine if you didn’t!), stir in an extra handful of shredded cheddar when you reheat it, just before adding the final splash of cold milk or sour cream. This helps re-emulsify everything.
If you plan on freezing any portion, skip adding the sour cream and cheddar cheese entirely before freezing. Dairy solids just don’t freeze well together. When you reheat a frozen portion, cook it until it’s almost done, then stir in the ham, fresh milk, and a new handful of cheese right at the end. Top it with fresh bacon and chives, and no one will ever know it was a leftover!
Frequently Asked Questions About This Loaded Ham and Potato Soup Recipe
I know you might have a few burning questions before you dive into making this incredibly hearty ham and potato soup recipe. That’s what I’m here for! I always want you to feel totally confident when you step into the kitchen. Here are some of the things I get asked most often about this recipe.
Can I use different types of potatoes instead of Russets?
That’s a great question, especially if you have something specific leftover! While I highly recommend Russets because their high starch content breaks down beautifully to naturally thicken your soup, you can certainly use Yukon Gold potatoes. If you use Yukon Golds, just know that you might not get that super thick texture we are aiming for. You may need to use my mashing trick (you know, smashing a cup of the cooked potatoes against the side of the pot!) or perhaps add a little more flour slurry at the end to bulk it up.
How can I make this a spicier, more ‘kicked up’ version of this comfort food soup?
If you like a little heat with your comfort food, that’s easy to achieve! The base of this soup is designed to be savory and cheesy, but you can absolutely turn up the dial. My favorite way to add some spice to this loaded baked potato soup with ham is to add about 1/4 teaspoon of cayenne pepper right when you add the dried thyme. Or, if you want a more complex heat, I sometimes use Pepper Jack cheese instead of sharp cheddar, or even stir in a teaspoon of your favorite hot sauce right at the end with the sour cream.
Is this easily adaptable for a Vegetarian or Vegan diet?
This recipe is designed around ham and bacon, so making it vegetarian requires a few swaps, but it’s totally possible to make a delicious version! You would eliminate the ham and bacon, obviously. For the broth, use a very rich vegetable broth. To replace the smoky flavor contribution from the ham, I highly suggest tossing in a teaspoon of smoked paprika along with your thyme. You’d also need to swap the milk/half-and-half for unsweetened cashew or soy milk, and use a good quality vegan cheddar substitute. It won’t be the exact same experience, but it’ll still be a fantastic cheesy potato soup!
Why do you insist on adding the sour cream off the heat?
This is a super important pro-tip for keeping your soup looking professional and silky! Sour cream, like most cultured dairy products, has a lower tolerance for high heat than regular milk. If you boil it or keep it sitting at a rolling simmer, the proteins can curdle. It tastes fine, but the texture looks grainy and unappealing. Taking the pot off the heat and folding the sour cream in gently ensures it melts smoothly, keeping your soup perfectly luscious and creamy every single time. I promise, it’s worth removing it for 60 seconds!
Nutritional Estimates for Your Creamy Potato Soup with Ham
Okay, let’s talk fuel for a moment. I know when we’re making something this comforting, like this amazing creamy potato soup with ham, we aren’t exactly looking for a low-calorie meal. We are looking for soul satisfaction! But I always believe in transparency, so here are the general estimates for this rich dish.
Please remember that these numbers are just a guide. Since we rely on savory ham soup ideas and different brands of cheese and broth, your actual results will vary a little. These figures are based on splitting the whole recipe into 6 generous servings, meaning each bowl is about 1.5 cups. For any official counts, you should always refer to my general nutrition disclaimer here on the site.
Here’s a breakdown of what you can generally expect per serving:
- Serving Size: 1.5 cups
- Calories: Around 450
- Fat: About 25g (Keep in mind a good portion of that fat comes from the necessary cheese and bacon fat for flavor!)
- Saturated Fat: 14g
- Carbohydrates: 35g
- Protein: A solid 24g (thanks to that ham!)
- Sugar: 8g
- Fiber: 4g
See? All that comfort comes with some great macronutrients to keep you full well past dinner time. It’s delicious, it’s satisfying, and it really is one of my favorite family friendly potato recipes for a chilly night!
PrintCreamy Loaded Ham and Potato Soup with Sharp Cheddar
Make this hearty ham and potato soup that tastes like a fully loaded baked potato. This recipe delivers rich, comforting flavor perfect for a family dinner.
- Prep Time: 15 min
- Cook Time: 35 min
- Total Time: 50 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 3 stalks celery, chopped
- 2 carrots, peeled and diced
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 4 cups peeled and diced Russet potatoes (about 2 large)
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt (adjust later)
- 2 cups milk or half-and-half
- 2 cups cooked ham, diced
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup sour cream, plus more for topping
- 4 slices bacon, cooked and crumbled
- 2 tablespoons fresh chives, chopped for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery, and carrots. Cook until softened, about 5 to 7 minutes.
- Add the minced garlic and cook for 1 minute until fragrant.
- Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
- Gradually whisk in the chicken broth until smooth. Add the diced potatoes, thyme, pepper, and initial salt.
- Bring the mixture to a boil, then reduce heat, cover, and simmer for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
- Stir in the milk or half-and-half. Heat through gently; do not allow the soup to boil once milk is added.
- Stir in the diced ham and shredded cheddar cheese until the cheese is completely melted and the soup is creamy.
- Remove the pot from the heat. Stir in the 1/2 cup of sour cream until fully incorporated. Taste and adjust salt and pepper as needed.
- Ladle the creamy potato soup with ham into bowls. Top each serving with a dollop of extra sour cream, crumbled bacon, and fresh chives.
Notes
- For a thicker soup, mash about 1 cup of the cooked potatoes against the side of the pot before adding the ham and cheese.
- You can use leftover ham from a holiday meal for the best flavor in this homemade potato soup with leftover ham.
- If you prefer a slow cooker ham and potato soup recipe, combine all ingredients except the cheese, sour cream, and bacon in the slow cooker and cook on low for 6-8 hours. Stir in the dairy and cheese at the end.
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 8
- Sodium: 950
- Fat: 25
- Saturated Fat: 14
- Unsaturated Fat: 11
- Trans Fat: 0.5
- Carbohydrates: 35
- Fiber: 4
- Protein: 24
- Cholesterol: 75
