Hearty, tasty and filling, cheesy ham and potato soup is the ideal meal on cold winter nights. This soup is also truly easy to make. Everything comes together quickly in two saucepans, so you’ll have dinner on the table in 30 minutes or less. Just be prepared to not have leftovers—because you’ll find that everyone adores cheesy potato and ham soup.

Cheesy Ham and Potato Soup Ingredients

Alejandro Monfort for Taste of Home

• Potatoes: There’s no need to peel the potatoes if you don’t want to; this will also cut down on prep time.
• Carrots: Carrots add a nice sweetness to this soup.
• Onions: Be sure to give the onion enough cooking time to soften (at least 10 to 15 minutes).
• Butter: When combined with flour and milk, the butter in this soup forms a paste that thickens the liquid and makes it taste richer and more flavorful.
• Flour: Flour acts as a thickening agent here, giving the soup its thick, creamy texture.
• Milk: For this recipe, 2% milk is ideal. The texture of the soup won’t be as thick otherwise.
• Cheddar cheese: Sharp cheddar cheese is best; add a little bit at a time, and let it melt before adding more.
• Ham: Feel free to use pre-cooked cubed ham to save on time.
• Frozen peas: Adding frozen peas at the end of the cooking process will prevent them from getting too mushy and losing their bright green color.

Taste of Home