Hello friends…It’s still chilly out there, and what better way to warm up than with a hearty bowl of soup? I was craving a ham and cheese sandwich and thought, “Why not transform it into a soup?”
Voilà! The Easy Ham and Cheese Soup was born. It’s creamy, silky, cheesy, and downright delicious. I know you’ll make it, and I know you’ll love it!
A Brief History and Cultural Significance of Creamy Vegetable Soups
Cream soups have been warming souls since ancient times. In medieval Europe, soups were a staple, often made by pouring broth over toasted bread—a practice popular in the UK, Germany, and Greece.
Creamy vegetable soups, like our ham and cheese potato delight, evolved as a way to create hearty, nourishing meals from simple ingredients. They’ve become comfort food classics, bridging cultures and generations.
Essential Tools for Crafting the Perfect Ham and Cheese Soup
Large Soup Pot: A spacious pot ensures even cooking and ample room for all your delicious ingredients.
Sharp Chef’s Knife: Precision dicing of onions, potatoes, and ham is a breeze with a quality knife.
Wooden Spoon or Spatula: Ideal for stirring and preventing your soup from sticking to the pot’s bottom.
Measuring Cups and Spoons: Accurate measurements guarantee a balanced and flavorful soup.
Ladle: For serving your soup generously and mess-free.
Common Mistakes to Avoid When Making Ham and Cheese Soup
Overcooking the Vegetables: Nobody likes mushy potatoes. Keep an eye on your veggies to maintain a delightful texture.
Adding Cheese Too Early: Introduce cheese towards the end to prevent it from curdling and ensure a smooth, creamy consistency.
Neglecting to Stir: Regular stirring prevents ingredients from sticking and promotes even cooking.
Under-Seasoning: Taste as you go! Adjust seasonings to bring out the rich flavors of your soup.
Regional Flavor Profiles
French Twist: Incorporate herbs like thyme and a splash of white wine for a sophisticated depth.
Italian Flair: Add a hint of rosemary and finish with grated Parmesan for an Italian accent.
American Comfort: Use sharp cheddar cheese and a dash of smoked paprika to enhance the hearty, comforting flavors.
How to Best Serve Ham and Cheese Soup
Serve this creamy ham and cheese potato soup piping hot, garnished with fresh herbs like parsley or chives. A swirl of olive oil or a dollop of sour cream can elevate the richness even further. Pair it with crusty bread or a simple side salad dressed with a light vinaigrette to balance the meal.
Side Dish Pairings Suggestions With Your Ham and Cheese Soup
Salads! The perfect way to add a fresh and vibrant touch to your meal. Here are some delightful salad recipes that will pair wonderfully with your hearty ham and cheese potato soup:
Classic Caesar Salad – A well-loved staple, the Caesar Salad features crisp romaine lettuce coated in a creamy, garlicky dressing made with Parmesan cheese, lemon juice, Dijon mustard, and anchovies. It’s finished with crunchy croutons and an extra dusting of grated Parmesan for that perfect bite. A timeless favorite its refreshing taste complements the richness of the soup, creating a balanced and satisfying meal.
Spinach Salad with Warm Bacon Dressing – A fresh bed of baby spinach leaves tossed in a warm bacon vinaigrette, featuring crispy bacon bits, sundried tomatoes, and red beets. It’s garnished with hard-boiled eggs and goat cheese for extra depth. This spinach salad is a versatile side that pairs well with hearty dishes.
Caprese Salad with Balsamic Glaze – A simple yet elegant Italian salad made with slices of ripe tomatoes, fresh mozzarella, and fragrant basil leaves, all drizzled with extra virgin olive oil and a sweet-tangy balsamic reduction. Its light and refreshing profile provides a pleasant contrast to the creamy soup and the tomatoes are the perfect match with the ham and cheese.
Storage and Reheating Best Practices
Refrigeration
Store the soup in an airtight container once cooled. It stays fresh for 3-4 days in the fridge. If it thickens, stir in a splash of milk or broth when reheating.
Freezing – Recommended Only with Modifications
It is not recommended that you freeze your soup if you are storing leftovers. If you’ve already added the cheese, milk, and cream, freezing may cause the soup to become grainy or separate. While still edible, it won’t have the same creamy consistency.
But if you are preparing your soup in advance, you can freeze it without adding cheese or dairy; only adding the cheese and dairy and stir them in when reheating for the best texture. Use airtight containers or freezer bags, leaving space for expansion. Consume within 2 months for optimal flavor. If already made with dairy, freezing may cause separation.
Reheating (Stovetop & Microwave)
Stovetop: Heat over medium-low, stirring often. Add milk or broth if too thick, but avoid boiling.
Microwave: Heat in 30-second intervals, stirring between each. Add liquid as needed to maintain creaminess.
Follow these tips, and your ham and cheese potato soup will stay creamy and delicious.
Imagine transforming the world's beloved ham and cheese sandwich into a comforting bowl of soup—that's exactly what this Ham and Cheese Soup achieves! Echoing this classic sandwich's familiar and cherished flavors, this soup offers a creamy, cheesy delight with every spoonful. This dish is perfect for those who adore the classic Ham and Cheese duo but crave the warmth of a hearty soup on cold days. It brings the best of both worlds to your table.
1.5 to 2ozGruyere cheesegrated (optional; or use more cheddar)
3/4lbhamthick-sliced at the deli and cut into small cubes or strips
1cupheavy cream
salt & freshly ground pepperto taste
chicken stockas needed if soup becomes too thick
Optional Add-Ins
Barley(quick cooking) cooked according to package directions in chicken or vegetable stock (Use 1 cup barley to ~2 cups stock. Cook until tender, about 10–12 minutes.)
Orzo or small pasta, cooked separately (if you prefer)
For the Cheese Crostini
Baguette or similar bread, sliced thin
Shredded cheeseYour choice (Parmesan, cheddar, or mozzarella all work well)
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Recipe Instructions
MAKING THE SOUP
1) Sauté the Onions
In a large, heavy-bottomed pot or Dutch oven, melt the 4 tablespoons of butter over medium heat.
Add the diced 1½ onions and sauté until the onions become translucent (about 5–7 minutes). You do not need to caramelize them fully; just let them soften and release some of their natural sweetness.
2) Make a Roux with Flour
Reduce the heat slightly.
Sprinkle in the 3 ounces of flour and stir continuously to form a roux with the butter and onions. Cook for about 1 minute, being careful not to let the roux brown too much.
3) Add Milk and Aromatics
Slowly pour in 2 cups of the whole milk, stirring well to break up any lumps.
Add the 2 tablespoons chopped garlic, 2 tablespoons fresh thyme, 2 teaspoons ground cumin, and ½ teaspoon cayenne pepper (if using). Stir to combine.
4) Add Vegetables and Stock
Add the diced 2 potatoes, 3 diced celery stalks, and 4–5 sliced carrots.
Pour in the 8 cups of chicken stock (start with 8 cups; you can add more later if needed).
Bring the mixture to a gentle simmer, stirring occasionally so nothing sticks to the bottom.
5) Simmer Until Vegetables Are Tender
Let the soup simmer for about 30–45 minutes, or until the vegetables are fork-tender.
Check the soup’s consistency: if it’s too thick, add a little more stock; if it’s too thin, you can thicken it later (see Step 7)
6) Add Extra Milk, Cream, Ham, and Cheeses
Stir in the additional 1 cup of milk (for a total of 3 cups of milk).
Pour in the 1 cup of heavy cream for extra richness (you can omit if you prefer a lighter soup).
Add the ¼ pound diced ham, 5 ounces grated cheddar, and 1½–2 ounces Gruyère.
Stir gently to help the cheeses melt into the soup. Continue simmering for a few more minutes.
7) Adjust Thickness (If Needed)
If the soup seems too thin, mix a slurry of 1–2 tablespoons cornstarch with a little water (consistency of heavy cream) and slowly whisk it into the simmering soup. Let it return to a simmer to see the final thickness.
If the soup seems too thick, stir in a bit more chicken stock or milk to loosen it up.
8) (Optional) Add Cooked Barley or Pasta
If you’d like extra texture, stir in some cooked barley or small pasta near the end. Warm through for another minute or two.
9) Season and Taste
Taste the soup and season with salt and freshly ground black pepper. If your chicken stock or ham is salty, be cautious about adding too much extra salt.
MAKING THE CHEESE CROSTINI (Optional Garnish)
1) Slice the Bread
Take a baguette (or your favorite bread) and cut it into thin slices.
Top with Cheese
Arrange slices on a baking sheet and sprinkle with your choice of shredded cheese (e.g., Parmesan, cheddar, mozzarella, Gruyère).
Broil or Bake
Place under the broiler for about 1 minute, or bake at 400°F (200°C) until the cheese is bubbly and lightly golden.
Be sure to keep an eye on them so they don’t burn!
SERVING
Ladle the Soup
Ladle your ham and cheese soup into bowls.
If you added barley or pasta, make sure each serving gets plenty of those hearty bits.
Garnish
Place cheese crostini on top or around the edge of the bowl.
If you like, sprinkle a pinch or two of fresh thyme or chopped parsley on top for color.
Enjoy your cozy, creamy Ham and Cheese Soup!
Pro-Tips
Tips & Notes
Type of Cheese: Feel free to experiment. A sharper cheddar will add more flavor, while Gruyère lends a nutty note. You can also use mozzarella, Swiss, or any cheese you enjoy melting into soups.Ham Choice: Use your favorite deli ham, leftover baked ham, or even smoked ham for extra flavor.Spice Level: Omit the cayenne if you prefer a milder soup.Make It Ahead: This soup can be made in advance. Reheat gently on the stovetop, adding extra stock or milk to thin if needed.Storage: Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat over low-medium heat.
Equipment - You can find the items below at our online store!
Frequently Asked Questions About Ham and Cheese Soup
What type of cheese is best for ham and cheese soup?
Chef Jean-Pierre recommends using a combination of cheeses to enhance the soup’s flavor and texture. While he doesn’t specify exact types for ham and cheese soup, a blend of sharp cheddar for its robust taste and Gruyère for its creamy melting properties would align with his approach to achieving a rich and smooth consistency.
Can I use leftover ham for ham and cheese soup?
Absolutely. Utilizing leftover cooked ham is an excellent way to add depth to your ham and cheese soup. Dice the ham into bite-sized pieces and incorporate them during the cooking process to infuse the soup with its savory flavor.
How can I prevent the cheese from clumping in ham and cheese soup?
To ensure a smooth, clump-free ham and cheese soup, add freshly grated cheese gradually over low heat, stirring continuously. Avoid high heat, as it can cause the cheese to seize and clump.
Is it possible to make ham and cheese soup in a slow cooker?
Yes, you can adapt ham and cheese soup for a slow cooker. Combine all ingredients except the cheese and cook on low until the vegetables are tender. Add the cheese towards the end, stirring until it melts smoothly into the soup.
Can I freeze ham and cheese soup?
Freezing ham and cheese soup is not recommended, as dairy-based soups can separate upon thawing, leading to a grainy texture. It’s best to prepare and consume the soup fresh for optimal flavor and consistency.
What vegetables can I add to enhance ham and cheese soup?
Incorporating vegetables like onions, celery, carrots, and leeks can add depth and nutrition to your ham and cheese soup. Sauté these vegetables until tender before adding them to the soup base to enhance their flavors.
How can I make ham and cheese soup thicker?
To achieve a thicker consistency in your ham and cheese soup, consider creating a roux by cooking equal parts butter and flour until golden, then gradually whisking in your liquid. Alternatively, adding diced potatoes and allowing them to cook down can naturally thicken the soup.
What herbs and spices complement ham and cheese soup?
Seasoning your ham and cheese soup with herbs like thyme and parsley, along with spices such as black pepper and a bay leaf, can enhance its flavor profile. Add these during the cooking process and adjust to taste before serving.
Can I make a lower-fat version of ham and cheese soup?
To prepare a lighter version of ham and cheese soup, substitute full-fat dairy products with low-fat alternatives, such as using low-fat milk or reduced-fat cheese. Additionally, incorporating more vegetables can increase volume and nutrition while reducing overall fat content.
What can I serve alongside ham and cheese soup?
Pairing ham and cheese soup with crusty bread or a fresh green salad can create a balanced and satisfying meal. The bread is perfect for dipping, while the salad adds a refreshing contrast to the rich and creamy soup.
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 2 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Cream of Potato Soup Recipe with Bacon Today I am sharing how to make my favorite Potato Soup. Potato Soup with Bacon - Perfect for a cold or even hot day!…
I made this yesterday. One slight variation, instead of possibly omitting 1 cup of HC I only used two cups of milk. It is superb. I thought I might need to immersion blend some of the soup but I was wrong, it has a strong potato flavor and a consistency somewhat unique to potato soup. The cayenne is spot on and asserts itself on the finish in a really nice way. You know it is there but it isn’t overpowering and it is a great foil to the richness of the soup. I also recommend using fresh thyme as specified, such a big difference. Finally, I slice my carrots like Chef Pierre now too! Taste the same but such a nice classy appearance touch for almost no effort. Keep them coming Chef!
5-inch high-carbon German Stainless Steel blade will effortlessly slice through your steak, bread, vegetables, and fruits. The handle is ergonomically designed Pakka Wood. Makes a perfect gift presented in a beautifully crafted wooden box.
Easy to make and a great mix of flavors. Served it with garlic bread. Just the right amount of spice.
I made this soup and used chicken instead of ham. Delicious. Thanks Chef!
I made this yesterday. One slight variation, instead of possibly omitting 1 cup of HC I only used two cups of milk. It is superb. I thought I might need to immersion blend some of the soup but I was wrong, it has a strong potato flavor and a consistency somewhat unique to potato soup. The cayenne is spot on and asserts itself on the finish in a really nice way. You know it is there but it isn’t overpowering and it is a great foil to the richness of the soup. I also recommend using fresh thyme as specified, such a big difference. Finally, I slice my carrots like Chef Pierre now too! Taste the same but such a nice classy appearance touch for almost no effort. Keep them coming Chef!
As usual great recipe! This channel is the best on You tube!!!