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Creamy Ham and Potato Soup with Cheddar and Chives

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A comforting and hearty soup featuring tender potatoes, savory ham, sharp cheddar cheese, and fresh chives, perfect for cozy evenings and easy weeknight meals.

Ingredients

Scale
  • 2 cups cooked ham, diced
  • 4 medium russet potatoes, peeled and diced
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 4 cups chicken broth (low sodium preferred)
  • 2 cups whole milk
  • 1½ cups sharp cheddar cheese, shredded
  • 3 tbsp fresh chives, chopped
  • Salt and pepper to taste
  • Optional: pinch of smoked paprika or cayenne pepper

Instructions

  1. Dice 2 cups of cooked ham, peel and cube 4 medium russet potatoes into roughly ½-inch pieces, finely chop 1 medium onion, and mince 2 garlic cloves. Set fresh chives aside for garnish.
  2. In a large pot or Dutch oven, melt 3 tablespoons of unsalted butter over medium heat. Add the chopped onion and cook for about 5 minutes until soft and translucent, stirring occasionally. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Sprinkle 3 tablespoons of all-purpose flour over the butter and onion mixture. Stir constantly with a wooden spoon or whisk for 2-3 minutes to cook out the raw flour taste until the mixture turns a light golden color.
  4. Slowly pour in 4 cups chicken broth while whisking to avoid lumps. Bring the mixture to a gentle simmer. Add the diced potatoes and 2 cups whole milk. Stir well.
  5. Reduce heat to medium-low and let the soup simmer uncovered for about 20-25 minutes, or until potatoes are tender and starting to break down. Stir occasionally to prevent sticking. Add more broth or milk if soup is too thick.
  6. Stir in the diced ham and 1½ cups shredded sharp cheddar cheese. Continue stirring until the cheese melts fully, creating a creamy, velvety texture.
  7. Taste the soup and season with salt and freshly ground black pepper, adding salt gradually due to the saltiness of ham. Stir in 3 tablespoons chopped fresh chives gently.
  8. Optional: Use an immersion blender to blend about one-third of the soup in the pot for a smoother texture, then stir to combine.
  9. Ladle hot soup into bowls, garnish with extra chives or shredded cheddar if desired, and serve immediately.

Notes

Cook the roux slowly to avoid lumps and achieve a silky base. Use russet potatoes for natural thickening or Yukon gold for creamier texture. Add liquids gradually while whisking to prevent lumps. Season after adding ham to avoid over-salting. Partial blending with an immersion blender adds creaminess without losing texture. Soup thickens upon standing; stir in broth or milk when reheating.

Nutrition

Keywords: ham and potato soup, creamy soup, cheddar cheese soup, chives, comfort food, easy soup recipe, leftover ham recipe

Find it online: https://avabake.com/creamy-ham-and-potato-soup-recipe-easy-homemade-cheddar-chives/