Indulge in Our Cheesy Ham and Potato Soup – The Ultimate Comfort Food.
Warm up with a bowl of our delicious Cheesy Ham and Potato Soup, a perfect blend of hearty potatoes, savory ham, and creamy cheese. This easy comfort food recipe combines tender potatoes, flavorful ham chunks, and Velveeta cheese to create a rich and satisfying soup that’s perfect for any occasion.
Our ham and potato chowder is simple to prepare and packed with flavor, making it an ideal choice for a cozy family dinner or a comforting meal on a chilly day. With just a few basic ingredients and straightforward steps, you can enjoy a homemade soup that tastes like it’s been simmering all day.
Whether you’re looking for a quick weeknight meal or a dish to impress your guests, this cheesy potato soup is sure to become a favorite in your household. Follow our easy recipe and savor the delicious combination of flavors and textures in every bite.
⦁ 10 medium potatoes, peeled and diced
⦁ 3 tablespoons flour
⦁ 1 lb cooked ham chunks or country smoked sausage
⦁ 1 cup milk
⦁ ½ pound Velveeta cheese, cut into small cubes
⦁ ¼ cup chopped onion
⦁ Additional milk as needed
1. Cook the Potatoes and Onions: In a large pot, boil the diced potatoes and chopped onions together until just tender.
2. Add Milk: Drain most of the water, leaving the potatoes and onions in the pot. Add enough milk to barely cover them.
3. Add Meat: Stir in the cooked ham chunks or smoked sausage and heat the mixture until it starts to simmer.
4. Prepare Thickening Mixture: In a jar, combine the flour and 1 cup of milk, shaking well to mix. Once the soup begins to bubble, gradually stir in the flour and milk mixture, continuing to stir constantly.
5. Thicken the Soup: Stir for several minutes until the soup begins to thicken slightly.
6. Melt the Cheese: Reduce the heat to very low, add the Velveeta cheese cubes, and let the soup sit for 5 to 10 minutes, stirring occasionally, until the cheese is fully melted.
🛒 Choosing Ingredients
✔ Ground Beef or Sausage – Adds richness and makes it a meal
✔ Potatoes – Diced, peeled, and hearty; russets or Yukon golds work best
✔ Cabbage – Core and shred; stretches the soup and adds mild sweetness
✔ Carrots & Celery – Classic flavor builders, diced small for quicker cooking
✔ Onion – Essential base for aroma and flavor
✔ Tomatoes – Use canned diced tomatoes or tomato juice for tang and depth
✔ Broth or Water – Chicken or beef broth preferred for a richer base
✔ Seasonings – Salt, pepper, bay leaf, garlic powder, or a dash of smoked paprika
✔ Optional Add-ins – Green beans, corn, noodles, or leftover vegetables
👩🍳 Preparation
✔ Brown Meat First – Drain excess fat to avoid greasiness
✔ Chop Veggies Uniformly – For even cooking and rustic texture
✔ Layer Flavor – Sauté onions, garlic, and carrots before adding liquid
✔ Simmer Low & Slow – At least 45–60 minutes for deep, melded flavor
🔥 Cooking Techniques
✔ One-Pot Wonder – Use a large Dutch oven or stock pot
✔ Simmer Covered – Keeps moisture in and softens tough veggies
✔ Stir Occasionally – Prevents sticking and helps even cooking
✔ Taste & Adjust – Season as you go; Amish cooking is rarely exact
🍳 Balancing Flavors
✔ Sweet vs. Savory – Cabbage and carrots add natural sweetness; balance with salt and acidity from tomatoes
✔ Add Heat – A pinch of red pepper flakes or black pepper adds depth
✔ Texture Boost – Add barley or egg noodles in the last 15–20 mins for variety
✔ Fresh Herbs – Parsley or thyme added at the end brightens the dish
📦 Storage
✔ Great for Leftovers – Flavor improves overnight in the fridge
✔ Fridge – Keeps up to 4 days; reheat gently on the stovetop
✔ Freezer-Friendly – Portion into containers once fully cooled
✔ Reheat Tip – Add a splash of broth or water to loosen when reheating
🍽 Serving
✔ Serve With – Crusty bread, cornbread, or Amish biscuits
✔ Rustic Style – Ladled straight from the pot into deep bowls
✔ Garnish – Optional sprinkle of cheese or fresh herbs
✔ Perfect For – Cold days, potlucks, or feeding a hungry crowd