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Cheesy Ham & Scalloped Potato Soup

There is something especially comforting about a bowl of thick, creamy potato soup on a chilly day. This Cheesy Ham & Scalloped Potato Soup takes the familiar flavors of classic scalloped potatoes and transforms them into a hearty one-pot meal. Tender potatoes, savory ham, onions, garlic, and plenty of melted cheese come together in a rich, velvety broth that tastes like comfort food in soup form.

What makes this soup stand out is the way the potatoes are prepared. Instead of simply cooking large chunks of potato, thinly sliced potatoes are simmered gently until tender, giving the soup a texture reminiscent of traditional scalloped potatoes. The ham adds a salty, smoky depth, while cheddar cheese brings a creamy richness without requiring complicated ingredients.

Why You’ll Love This Soup

This recipe is ideal for using leftover cooked ham, especially after a holiday meal. It is also filling enough to serve as a main course alongside crusty bread, biscuits, or a simple green salad.

The soup can be adjusted easily, too. You can use sharp cheddar for a stronger cheese flavor, mild cheddar for a gentler taste, or combine several cheeses for extra richness.

Ingredients

For the Soup

2 tablespoons butter
1 medium yellow onion, finely diced
2 cloves garlic, minced
3 tablespoons all-purpose flour
4 cups chicken broth
2 cups whole milk
4–5 medium russet or Yukon Gold potatoes, peeled and thinly sliced
2 cups cooked ham, diced
1 teaspoon salt, or to taste
½ teaspoon black pepper
½ teaspoon dried thyme
½ teaspoon paprika
1½ cups shredded sharp cheddar cheese
½ cup shredded Monterey Jack or mozzarella cheese
½ cup heavy cream

Optional Garnishes

Extra shredded cheddar
Diced ham
Chopped green onions
Fresh parsley
Cracked black pepper
Crispy bacon pieces

Step-by-Step Method

1. Prepare the potatoes and ham

Start by peeling the potatoes and slicing them into thin, even pieces. Aim for slices roughly ⅛ inch thick. Keeping the slices similar in size helps them cook at the same rate.

Dice the cooked ham into small, bite-sized pieces. If you’re using leftover holiday ham, remove any large pieces of fat or tough skin before chopping.

Set both aside while you prepare the soup base.

2. Sauté the onion

Place a large Dutch oven or heavy-bottomed soup pot over medium heat.

Add the butter and allow it to melt. Add the diced onion and cook for about 4–5 minutes, stirring occasionally, until the onion becomes soft and translucent.

Add the minced garlic and cook for another 30–60 seconds. Be careful not to let the garlic brown too much, as it can become bitter.