Cheesy Ham and Potato Soup Recipe

5 from 1 vote

Not sure what to do with all that leftover ham? This cheesy ham and potato soup will become your new go-to ham soup recipe! Ready in 30 minutes or less, this hearty soup is just as easy as it is quick!

Prep Time10

Cook Time20

Total Time30

Course: Soup

Cuisine: American

Keyword: cheesy ham and potato soup, ham and cheese soup, ham soup, leftover ham

Servings: serving

Calories: 1227kcal

Author: Mindee

Cost: 15

Ingredients

½ Cup Onion chopped
1 Cup Carrots sliced or diced
½ Cup Butter
⅛ Cup Flour
6 Cups Chicken Broth
2 Cup Potatoes small cubed
2 Cups Ham cubed
15.25 oz. Corn Kernels Can of 15.25 oz., drained
8 oz. Velveeta Cheese

Instructions

Slice, dice, chop up, and gather all your ingredients.
Melt the butter in a soup pot. Once sizzling, add the carrots and onions. Saute just until the onions start to look translucent.
Stir in the flour, making a pasty mixture. Add the chicken broth a little at a time, stirring with each addition until all the broth has been added.
Add the potatoes. Simmer until the potatoes are cooked through.
Add the ham, corn (drained) and Velveeta.
Continue to cook over low heat until the ham is heated through and the Velveeta is melted and completely blended in.
Serve!

Notes

You can substitute 1 to 2 cups of shredded cheddar cheese for the Velveeta. Start with 1 cup and add more to your taste.
Ham cubes work just as well for this soup.
This soup is excellent when made fresh but even better the second day, making this an ideal make-ahead meal. Once the soup is finished cooking, cover it and pop it in the fridge to reheat the next day!

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