Baked Potato Cheddar Ham Soup with Sharp Cheese
A hearty, creamy soup that transforms classic loaded baked potato flavors into a warming bowl. Sharp cheddar cheese melts into a smooth milk base while chunks of tender baked potatoes provide satisfying texture. Diced ham adds protein and smoky flavor, while sour cream creates richness and tangy depth. Fresh green onions provide a bright finish that balances the rich, cheesy base. Perfect for cold weather comfort food or using up leftover baked potatoes and ham.
Ingredients
Instructions
- 1
Whisk flour and milk in a large saucepan until smooth
- 2
Bring to a boil and cook, stirring for 2 minutes or until thickened
- 3
Stir in chunky potatoes, 1 cup cheese, salt and pepper
- 4
Cook over medium heat for 2-3 minutes or until cheese is melted
- 5
Remove from heat and stir in sour cream, remaining cheese, and green onions until blended
- 6
Add diced ham and cover
- 7
Cook over medium heat for 10-12 minutes or until heated through, do not boil
- 8
Garnish with remaining cheese and onions
Tips
Use day-old baked potatoes for the best texture - they hold their shape better when stirred into the soup.
Keep heat at medium and avoid boiling after adding sour cream to prevent curdling and maintain smooth consistency.
Reserve some cheese and green onions for garnish to add visual appeal and fresh flavor contrast.
Good to Know
Refrigerate up to 3 days in covered container. Reheat gently over low heat, stirring frequently.
Can make up to 1 day ahead. Add extra milk when reheating as soup will thicken.
Serve hot with crusty bread or crackers. Garnish with extra cheese and green onions.
Common Mistakes
Don't boil after adding sour cream to avoid curdling
Stir gently to keep potato chunks intact
Use medium heat throughout to prevent scorching the milk base
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use raw potatoes instead of baked?
Yes, but dice them small and cook 15-20 minutes longer until tender. Baked potatoes give better texture and flavor.
Can I freeze this soup?
Not recommended as dairy-based soups separate when frozen. The potatoes and sour cream will break down and affect texture.
What if my soup is too thin?
Mix 1 tablespoon flour with 2 tablespoons cold milk, whisk into soup and simmer until thickened.