Ham and Cheese Soup is a hearty and delicious meal that is sure to be a real family pleaser. Filled with plenty of ham and potatoes in a rich cheesy soup base.
Soup is one of our favorite meals and we enjoy it all year long and it's a great way to use up leftovers. If you find yourself with leftover holiday ham, this Ham and Cheese Soup is guaranteed to satisfy.
Ham and Cheese Soup ~ Hearty Weeknight Dinner
Soups are a weeknight favorite for us. It's easy to make ahead and can be simmering away and ready to eat no matter what time everyone comes in for supper. It's always filling and delicious and the perfect way to sneak in a few veggies.
Can't decide what to make for dinner? Try these Quick Weeknight Dinner recipes!
Ingredients Needed:
- Bacon
- Onion
- Bell Pepper
- Kosher Salt
- Black Pepper
- Butter
- All Purpose Flour
- Ham
- Potatoes
- Whole Milk
- Heavy Cream
- Cheddar Cheese
- Fresh Herbs: Rosemary & Thyme
How to Make Ham and Cheese Soup:
- Start by cutting 5 strips of bacon into small pieces. Cook in a soup pan or dutch oven until crispy.
- Remove bacon to a paper towel lined bowl and set aside. Reserve drippings in the pan.
- Add diced onion and bell pepper to the bacon drippings. Season with salt and pepper, cooking over medium heat, stirring often.
- When vegetables start to caramelize, remove to a bowl and set aside.
- Add butter and flour to the pan and cook for about 2 minutes.
- Stir in reserved vegetables, bacon, ham and potatoes, cook another 2 minutes.
- Stir in milk and cream. Cook over medium-low heat, stirring frequently until potatoes are tender, about 15 minutes.
- Remove from heat and stir in shredded cheese and herbs, stirring until cheese is completely melted.
- Serve immediately.
How to Store and Reheat:
Store cooled soup in an airtight container in the refrigerator up to 4 days.
Reheat in a saucepan with a splash or two of milk over medium heat. Stir until heated through.
Recipe Notes:
This soup is very thick, if you prefer it thinner, just add ¼ cup of milk at a time as the potatoes are cooking until desired thickness is reached.
If you don't have fresh herbs, dried can be substituted. Dried herbs are more concentrated flavor, so only use half of the measurement called for.
What to Serve with Soup:
We served Cheddar Beer Bread alongside the cheesy ham soup and it was the perfect compliment. Cheddar Bay Biscuits are another favorite and so easy to make. This easy green salad is also a great addition to any soup dinner.
More Hearty Soup Recipes to Try:
If you need an easy crock pot soup, this Slow Cooker Cheesy Smoked Sausage and Potato Soup is always a hit.
Stuffed Pepper Soup is one of our absolute favorites. Filled with ground beef, bell peppers and onions in a tomato broth. Tons of delicious flavor served over rice.
Tuscan Sausage Potato Soup is one of my go-to 30 minute meals. This recipe just has a few ingredients but so much flavor. It's always a hit with everyone that tries it.
Add this Ham and Cheese Soup to the menu this week for a hearty and delicious meal to enjoy around the table with the entire family.
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Ham and Cheese Soup
Ham and Cheese Soup is a hearty and delicious meal. Filled with plenty of ham and potatoes in a rich cheesy soup base.
Ingredients
- 5 slices bacon
- 1 large onion, diced
- 1 small bell pepper, diced
- ½ teaspoon kosher salt
- 1 teaspoon pepper
- ¼ cup butter
- ¼ cup all purpose flour
- 3 cups diced ham
- 2 cups diced potatoes
- 4 cups whole milk
- ½ cup heavy cream
- 4 cups shredded cheddar cheese
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
Instructions
- Cut bacon into small pieces and cook in a soup pan or dutch oven until crispy.
- Remove bacon to a paper towel lined bowl and set aside. Reserving drippings in the pan.
- Add onion and bell pepper to the pan. Season with salt and pepper, cooking over medium heat, stirring until vegetables start to caramelize. Remove to a bowl and set aside.
- Add butter and flour to the pan and cook for about 2 minutes, stirring constantly.
- Add reserved vegetables, cooked bacon, ham and potatoes, cook another 2 minutes.
- Stir in milk and cream. Cook over medium-low heat, stirring frequently until potatoes are tender, about 15 minutes.
- Remove from heat and stir in shredded cheese and herbs, stirring until cheese is completely melted.
- Serve immediately.
Notes
If you prefer a thinner soup, just add ¼ cup of milk at a time as the potatoes are cooking until desired thickness is reached.
Dried herbs can be substituted. Use half of the measurement called for.
Store cooled soup in an airtight container in the refrigerator up to 4 days.
Reheat in a saucepan with a splash or two of milk over medium heat. Stir until heated through.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 764Total Fat: 52gSaturated Fat: 29gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 186mgSodium: 1556mgCarbohydrates: 31gFiber: 2gSugar: 12gProtein: 44g
Nutritional calculations are estimated and may not be accurate.
ColleenB.~Tx.
Sounds wonderful.
Do you prefer a type of potato over another when making this soup?
Thank You
Milisa
Hi Colleen,
We always just use what we have on hand. These were white potatoes that we grew in our garden this year. Red potatoes or yellow would work just as well.
~ Milisa
cathy
Hearty and delicious, I couldn't have asked for a better meal.
Milisa
Thanks Cathy!