Cheesy Potato and Ham Soup is pure comfort in a bowl.
Ham and cheese is a classic combination for a reason. Sweet, smoky ham and sharp, tangy cheddar cheese - the flavors meld together so well. I love how this soup is a sort of take on hot ham and cheese sandwiches served at lunch time. Although, this recipe is great for both lunch and dinner.
Chopped ham, perfectly tender and creamy gold potatoes, carrots, and corn in a lusciously creamy and cheesy broth. Serve with rolls, like my gluten free dinner rolls, crackers, breadsticks, or even a side salad for a bistro at-home soup/salad combo.
This is a great recipe to use up leftover ham from Christmas or Easter.
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What Ingredients Do I Need to Make Cheesy Potato and Ham Soup?
- Cooked cubed ham (leftover ham works great). While you can use any type of ham (cured, smoked, etc.), I recommend sticking with simple flavors. Flavored hams such as maple and brown sugar, etc. will add sweetness to the soup and may be off-putting. I used a hardwood smoked pork picnic cushion, but have also used a leftover honey ham from Christmas.
- Gold potatoes
- Carrots
- Onion
- Celery
- Corn (fresh, canned, or frozen is fine). I used a bag of frozen organic corn.
- Chicken broth
- Butter
- High-quality gluten-free all-purpose flour. I used Bob's Red Mill GF 1:1 Baking Flour (the blue bag).
- Half and half
- Shredded sharp cheddar cheese
- Thyme
- Salt and pepper to taste
How to Make Cheesy Potato and Ham Soup:
- Heat a large soup pot over medium-low heat. Add in butter.
- Once melted, add in the diced onion, celery, and carrots. Cook 3-4 minutes, or until the onion is translucent.
- Stir in the gluten-free flour. Cook for one minute, constantly stirring, to cook off the raw flour taste.
- Add in chicken broth, diced potatoes, thyme and salt and pepper. Stir. Increase heat to high and bring to a boil.
- Once boiling, reduce heat to low and simmer with the lid on 10-15 minutes, or until the potatoes are just about fork-tender.
- Add in cubed ham and frozen corn. Simmer until heated through, about 5 minutes.
- Turn the burner off. Stir in the half and half and shredded cheddar cheese. Stir until completely melted and incorporated into the broth. Note: Do not put the lid back on. It's okay for the soup to come to a gentle simmer, but do not boil. Season with salt and pepper to taste.
- Serve with rolls, crackers, breadsticks, a side salad, etc.
Notes:
- Ham can be high in sodium. For this reason, I suggest adding a small amount of salt (¼ to ½ tsp). You may taste the soup just before serving and adjust the seasonings to your liking from there.
- This recipe goes great with my gluten free dinner rolls.
- Top each soup bowl with more shredded cheddar cheese if you're feeling fancy.
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Cheesy Potato and Ham Soup - Gluten Free - Use Up Leftover Ham
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Yield: 6 bowls
Chopped ham, perfectly tender and creamy gold potatoes, carrots, and corn in a lusciously creamy and cheesy broth. Serve with rolls, crackers, breadsticks, or even a side salad for a bistro at-home soup/salad combo.This is a great recipe to use up leftover ham from Christmas or Easter.
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Ingredients
- ¼ cup butter
- 1 yellow onion diced
- 1 stalk of celery diced
- 3 carrots sliced into coins
- ⅓ cup high quality gluten-free all-purpose flour I used Bob's Red Mill GF 1:1 (the blue bag) *You can also sub for regular flour if not dining gluten-free
- 6 cups chicken broth
- 1 teaspoon thyme
- ¼ to ½ teaspoon salt *Remember ham can be high in sodium, less is more
- ¼ teaspoon black pepper
- 2 cups gold potatoes diced, skin-on
- 2 cups cooked ham cubed
- 1 cup corn frozen, fresh, or canned
- 2 cups half-and-half
- 2 cups shredded sharp cheddar cheese
Instructions
- Heat a large soup pot over medium-low heat. Add in butter.
- Once melted, add in the diced onion, celery, and carrots. Cook for 3-4 minutes, or until the onion is translucent.
- Stir in the gluten-free flour. Cook for one minute, constantly stirring, to cook off the raw flour taste.
- Add in chicken broth, diced potatoes, thyme, and salt and pepper. Stir. Increase heat to high and bring to a boil. Once boiling, reduce heat to low and simmer with the lid on for 10-15 minutes, or until the potatoes are just about fork-tender.
- Add in the cubed ham and frozen corn. Simmer until heated through, about 5 minutes.
- Turn the burner off. Stir in the half and half and shredded cheddar cheese. Stir until completely melted and incorporated into the broth. Note: Do not put the lid back on. It's okay for the soup to come to a gentle simmer, but do not boil. Season with salt and pepper to taste.
- Serve with rolls, crackers, breadsticks, a side salad, etc.
Notes
- Gluten Free Dinner Rolls (that rise!) – Great Value Recipe
- Hams can sometimes be high in sodium. For this reason, I suggest adding a small amount of salt (¼ to ½ tsp). You may taste the soup just before serving and adjust the seasonings to your liking from there.
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