Learn how to make this Cheesy Ham and Potato Soup on the Stove Top, Crock Pot, or the Instant Pot! It's thick and creamy, easy and cheesy! A great recipe idea for leftover ham.
Shred the cheddar cheese. Sprinkle with 1 tablespoon flour, toss to coat, and set aside to allow it to get to room temperature. The flour allows the cheese to melt uniformly into the soup.
In a large soup pot, heat the butter, onions, and celery over medium heat. Cook for 5 minutes, until softened.
Add the ham and potatoes, cook for 3 minutes. Add the garlic and cook for 1 minute.
Add 1/3 cup of flour, gently toss to coat and heat for 2 minutes.
Increase heat to medium-high. Add the chicken broth, half and half, and the seasonings. Bring to a gently boil and then reduce the heat to medium/medium low to allow the soup to simmer.
Add the corn. Simmer for 25 minutes, until the potatoes are tender.
To Thicken (Optional): Mix 1 Tablespoon cornstarch + 2 Tablespoons half and half (or milk). Bring the soup to a gentle boil and add the cornstarch mixture. Reduce heat and allow to thicken. Repeat if thicker soup is desired.
Remove the soup from the heat. Gradually sprinkle in the cheese and stir to combine.
Garnish with bacon, green onions, and/or parsley, and serve!
Crock Pot
Melt the butter with the olive oil in the Crock Pot over low heat.
Add the diced onions celery, garlic, ham, and potatoes. Toss to coat evenly with the butter/oil.
Add 1/3 cup flour. Toss to coat.
Stir in the chicken broth, corn, and seasonings.
Cover and heat over low heat for 8-10 hours.
Once the potatoes are tender, increase the heat to high and add the half and half. Heat for 25 minutes.
To Thicken (Optional): Mix 1 Tablespoon cornstarch + 2 Tablespoons half and half (or milk). Repeat again for thicker soup. Continue to heat over high heat to allow it to thicken.
While the soup heats on high, Shred the cheddar cheese and toss with 1 tablespoon flour. Let it sit to come to room temperature.
Remove the soup from the heat. Gradually sprinkle in the cheese and stir to combine.
Garnish with bacon, green onions, and/or parsley, and serve!
Instant Pot
Shred the cheddar cheese. Sprinkle with 1 tablespoon flour, toss to coat, and set aside to allow it to get to room temperature. The flour allows the cheese to melt uniformly into the soup.
Set the Instant Pot to sauté mode and add the butter, olive oil, onions, and celery. Heat for 5 minutes, until softened.
Add the ham and potatoes, cook for 3 minutes. Add the garlic and cook for 1 minute.
Add 1/3 cup of flour, gently toss to coat and heat for 2 minutes.
Add the chicken broth and seasonings.
Use a silicone spatula to scrape up the bottom of the pot to loosen anything that might be sticking.
Place the lid on the pot and ensure the pressure release valve is sealed. Hit Cancel, then hit Pressure Cook and set the timer for 8 minutes. When the time is up, flip the quick release valve.
Once the pressure is released, turn the Instant Pot back to sauté mode. Stir in the half and half and the corn and let it heat through for 5-10 minutes.
To Thicken (Optional): Mix 1 Tablespoon cornstarch + 2 Tablespoons half and half (or milk). Repeat again for thicker soup. Continue to heat over on sauté mode to allow it to thicken. Switch to warm if it begins to boil rapidly.
Hit cancel to turn off the heat. Gradually sprinkle in the cheese and stir to combine.
Garnish with bacon, green onions, and/or parsley, and serve!
Notes
Whole milk may be used instead of half and half but be very careful about bringing the soup to a boil to avoid curdling. It’s also best to temper (heat) the milk prior to adding it to the soup. The lower the fat content, the easier it is for curdling to occur.Ingredient additions include mushrooms, green beans, and carrots.2 cups cheddar + ½ cup gruyere tastes great in this soup as well.If you have access to a ham bone, use 3 cups water + 2 cups chicken broth instead and simmer the ham bone in the water/broth first, the longer the better. If you plan to simmer for a long time, add an additional cup of water.