You’ve got to make this recipe! This is our go-to Cheesy Ham and Potato Soup recipe! Hands down, this is the recipe my boys request most often. We’re talking 30 minutes or less and you’ll have this soup on the table!
This Ham and Potato Soup Recipe is a leftover ham soup with potatoes, corn, and plenty of cheese to make it incredibly creamy and cheesy! This potato soup recipe is always a hit!
Plus, it can be made in the Instant Pot, slow cooker, or on the stove-top. You decide if you need it to cook low and slow, or you want dinner right now! Most often I make it as Instant Pot Ham and Potato Soup.
WHY THIS RECIPE WORKS:
- Simple ingredients that are easy to keep on hand.
- It’s easy! I love that it can be made in the instant pot or on the stovetop if I need dinner right away, or I can add the ingredients to the Crock-pot and it’s basically ready when I get home.
- Leftover ham soup is the best way to use an abundance of ham after a holiday or Sunday dinner.
- Variations – Don’t corn? Add carrots instead! Get creative!
- Potatoes – Yukon Gold or russets are best. You can use red potatoes if you’d like. They will get softer and won’t hold their shape as well.
- Onions – Yellow, white, or purple are fine. I like sweet onions best. You can also add diced carrots and celery if you’d like.
- Corn – Canned or frozen. I always use Sweet Freezer Corn I froze in the summer.
- Ham – diced ham. Use leftover ham, or buy thick slices of ham from the deli and cube it.
- All-purpose Flour – For thickening the soup. You can use corn starch to keep it gluten-free.
- Butter – I like real salted, unsalted is fine too. You could also use olive oil.
- Chicken Broth – I usually use unsalted because it’s easier to add salt later. Cheese, ham, and ranch seasoning have lots of salt so you don’t need more in the broth.
- Milk – whole milk is best. You can use 2%, half and half, or even heavy cream.
- Ranch dressing mix – an envelope of the dry seasoning
- Cheese – cheddar is my favorite. Pepperjack, Colby Jack, or any other melting cheese will work.
HOW TO MAKE POTATO AND HAM SOUP (3 WAYS):
STEP 1: Sautee onions.
STEP 2: Add vegetables and ham.
STEP 3: Add broth and cook.
STEP 4: Add seasonings. Stir.
STEP 5: Add milk. Gradually add milk and stir.
STEP 6: Add cheese and season to taste.
Many soups freeze well, but potato soup is NOT one of them. The potatoes soak up too much moisture in the freezer.
Potato soup will last for 3-4 days in the fridge. Store it in an airtight container.
This soup has lots of flavor already! Sharp cheeses add flavor and creaminess. Cook the potatoes in chicken broth or season the water with salt before cooking. It will penetrate the potatoes as it cooks. I love this recipe because the ranch dressing seasoning gives it the soup lots of flavor without needing lots of seasonings.
Potatoes come in all different sizes so this will vary a bit. An average a medium sized potato will make about 1.25 cups of diced potatoes.
OTHER SOUP RECIPES:
Here are a few other easy soup recipes you’re family will love!
- Pork Chili – favorite way to use leftover pulled pork.
- Slow Cooker Beef Stew – a hearty classic recipe
- Cheesy Chicken Potato Soup – another instant pot soup
- Taco Soup – add ingredients to a slow cooker and you’re done
- Creamy Tomato Soup – use fresh or canned tomatoes
- Jalapeno Popper Chili – award-winning chili
Ham and Potato Soup
- 6 cups diced potatoes Yukon Gold or Russets
- 1/2 cup diced onion red, yellow, purple, or sweet
- 2 cups corn kernels
- 4 Tablespoons all-purpose flour
- 4 Tablespoons butter
- 3 cups chicken broth
- 3 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 1 ounce package Ranch Salad Dressing and Seasoning Mix Just the dry mix.
- 2 cups shredded cheddar cheese
- 2 cups diced ham
Potato Soup Garnish
- sliced green onions
- cooked and crumbled bacon
- additional shredded cheddar cheeese
- sour cream
- STEP 1: Sautee onions. Add butter to the pressure cooker (or stockpot). Melt. Add diced onions. Cook, stirring frequently until onions are tender. Skip this step if using a slow cooker.
- STEP 2: Add vegetables and ham. Add diced potatoes, corn, and diced ham to the pressure cooker or stockpot. Add potatoes, corn, ham, and onions to slow cooker.
- STEP 3: Add broth and cook. Add chicken broth. Seal pressure cooker and cook on high pressure for 10 minutes. For stovetop, bring to a gentle boil and cook for about 10-15 minutes or until potatoes are tender. For slow cooker sprinkle flour and seasonings over vegetables and toss to coat. Add chicken broth and stir. Cook on low for 6 hours or on high for 4 hours. Skip step 4 for slow cooker.
- STEP 4: Add seasonings. Add dry ranch seasoning packet, parsley and flour. Stir.
- STEP 5: Add milk. Gradually add milk and stir. Set pressure cooker to sauté cook, stirring constantly, until soup has thickened. If using a stockpot cook over medium heat. For slow cooker add milk, stir. Cook for about 20 more minutes until thickened.
- STEP 6: Add cheese and season to taste. Ham and cheese are both salty foods so you might not need to add any salt. Taste, and adjust seasonings. Add pepper if you’d like.
- STEP 7: Garnish and serve. We love extra grated cheese, fresh parsley, and even cooked, diced bacon. Feel free to add whatever you love! Sour cream is great too!
- Whole Milk – can use heavy cream, half and half, 2% or evaporated (not sweetened condensed milk).
- Ham – I like using leftover ham. You can also buy pre-cooked ham from the deli. Can also use fried and crumbled sausage, or cooked and crumbled bacon.
- Flour – Use the same amount of cornstarch for a gluten-free soup.
- Cheese – Sharp cheeses add more flavor. You can use any cheese you like as long as it melts well.
- Potatoes – Yukon Gold and Russets are the best potatoes for making soup. I like to peel them but you don’t have to.
- I’ve added instructions for each method.
- The pressure cooker or stove-top methods are the quickest and will take about 30 minutes.
- The Crock-pot doesn’t require much hands-on time but will require additional cooking time.