Hearty & Creamy Ham and Cheese Soup: An Easy One-Pot Recipe (No Potatoes!)

In search of a comforting, no-fuss meal that brings warmth to your table? This Ham and Cheese Soup without potato is an incredibly easy one-pot wonder, making it the perfect quick weeknight dinner. It’s also a fantastic and delicious way to use up any leftover ham from your festive Easter or Christmas feasts!

Ever had one of those chaotic days where everything feels like an uphill battle, and you just can’t seem to catch up? I certainly have. Recently, I found myself in the midst of one of “those weeks”—the kind where you want to crawl back into bed and try again tomorrow because nothing seems to go right. My kitchen was a disaster zone, thanks to two separate recipe attempts that completely flopped in one day. While I salvaged one of them on a third try, it meant my entire schedule was thrown off, and the clock was ticking.

By the time I finally finished cleaning up the kitchen, the evening was already upon me. It was 6 PM, and dinner still needed to be made. Usually, I’m prepping by 4 or 4:30 PM, so this was a significant delay. To make matters worse, there was no emergency frozen pizza in sight, and the thought of spending $15-$20 on takeout felt like an unnecessary expense for such a hectic day. My immediate thought was: What can I whip up that requires minimal dishes, tastes amazing, and will be ready in a flash?

The answer, my friends, appeared as a beacon of creamy, cheesy hope: Ham and Cheese Soup. We all adore the classic comfort of a grilled ham and cheese sandwich; why not transform that beloved flavor profile into a soul-warming soup? This recipe is inspired by my reliable one-pot soup philosophy, ensuring a simple, straightforward cooking process.

The beauty of this soup lies in its simplicity. You start by creating a classic roux—a simple flour paste—which forms the rich, velvety base of your soup. Then, you gradually whisk in your chosen broth, allowing it to thicken into a luxurious consistency. Finally, you introduce your star ingredients: succulent ham and melty cheese. And just like that, you’ve got a homemade, utterly delicious soup ready to enjoy in under an hour!

What makes this particular Ham and Cheese Soup even faster is the use of pre-cooked ham. Whether it’s convenient store-bought cubed ham or the delectable remnants of a holiday feast (like my honey glazed ham steak dinner), the fact that the ham is already cooked shaves valuable minutes off your preparation time. This makes it an absolute lifesaver for those evenings when you need an easy weeknight dinner idea after a particularly long and demanding day. It’s also the perfect solution for transforming those generous leftovers from your Easter Dinner For Two or Christmas Dinner For Two into something new and exciting.

Essential Ingredients for Your Creamy Ham and Cheese Soup

Crafting this incredibly easy and delicious ham soup requires a handful of common ingredients. Each component plays a crucial role in building the robust flavor and creamy texture that makes this soup a true crowd-pleaser:

• Butter: The foundation of any truly flavorful cream-based soup begins with a good fat to create the roux. Butter not only serves this purpose but also imparts a rich, savory depth to the soup. If preferred, you can certainly substitute with olive oil for a slightly different flavor profile.
• Onion and Garlic: These fundamental aromatics are the unsung heroes of countless dishes. Diced onion and minced garlic contribute an essential aromatic base, layering in savory notes that elevate the overall flavor of your soup. Don’t skip them!
• Carrots: I always strive to incorporate a vegetable into our dinner, and finely chopped fresh carrots add a touch of sweetness, vibrant color, and healthy goodness to the soup. For an extra boost of veggies, consider stirring in some frozen peas during the last few minutes of cooking.
• All-Purpose Flour: This is your thickening agent! Flour is combined with butter to form a roux, which gives your soup a satisfyingly rich and substantial body, ensuring it’s hearty and filling.
• Chicken Broth: I typically try to match my broth to the protein I’m using. While pork broth isn’t readily available, chicken broth offers a versatile and delicious base that complements the ham beautifully. Vegetable broth is also a good alternative, but I would advise against using beef broth as its strong flavor might overpower the delicate ham and cheese notes.
• Cubed Ham: The star of the show! Many grocery stores offer pre-cubed ham for ultimate convenience. However, this recipe truly shines when utilizing leftover holiday ham—it’s the perfect way to transform those delicious remnants. Alternatively, you can purchase a ham slice or small roast and dice it yourself.
• Whole Milk: A crucial dairy component that helps to balance the savory broth and contributes to the soup’s creamy consistency. It is absolutely essential to use whole milk here. Low-fat or fat-free milk contains less fat, which significantly increases the risk of your soup curdling when heated, resulting in an unappealing texture.
• Cheddar Cheese: You can’t have Ham and Cheese Soup without the cheese! While classic cheddar is my top recommendation for its sharp, familiar flavor and excellent melting properties, don’t hesitate to experiment with other varieties like Gruyère, Colby, or even a Monterey Jack for a different twist.

To Shred or Not To Shred: A Cheese Dilemma for Soup

When it comes to cheese for soup, the age-old question arises: pre-shredded or block cheese? For the absolute best and smoothest results, you’ll want to take a few extra moments to grate the cheese yourself directly from a block. The reason for this recommendation is simple: pre-shredded cheese is often coated with an anti-caking agent, like cellulose or potato starch. While this keeps the shreds from sticking together in the bag, it also means the cheese won’t melt as smoothly into your soup, potentially leading to a slightly grainy or clumpy texture.

That said, I completely understand the convenience factor, and I still use pre-shredded cheese myself on occasion when I’m truly pressed for time. If you opt for pre-shredded, here’s a crucial tip: add the cheese in very small batches, stirring constantly until each batch is fully melted and incorporated before adding more. This gradual melting process helps to minimize the effects of the anti-caking agent and ensures your soup remains beautifully smooth, rather than a clumpy mess. If you find yourself with extra cheese, don’t let it go to waste! You can easily whip up my delightful Popcorn Soup or a comforting bowl of Broccoli Cheese Soup.

Step-by-Step: How To Make This Irresistible Ham and Cheese Soup

Making this hearty ham and cheddar soup is straightforward and rewarding. Follow these steps for a perfect, creamy consistency every time:

1. Sauté Aromatics: Begin by melting your butter in a Dutch oven or any other large, heavy-bottomed pot over medium heat. Once the butter is hot and shimmering, add your diced onion and carrot, along with a generous pinch of salt. Cook, stirring occasionally, until the vegetables have softened, which usually takes about 5 minutes. Then, stir in the minced garlic and cook for just 1 minute more until fragrant – be careful not to burn it!
2. Create the Roux: Next, sprinkle the all-purpose flour over the cooked vegetables. Stir continuously for 1-2 minutes until everything is thoroughly coated and a thick paste, known as a roux, forms. This roux is essential for thickening your soup and giving it a smooth texture.
3. Add Broth and Simmer: Gradually, and slowly, whisk in your chicken broth. This slow addition helps prevent lumps. Continue whisking until the mixture is smooth and combined. Bring the soup to a gentle boil, stirring frequently.
4. Incorporate Ham: Once the soup is boiling, add your cubed pre-cooked ham. Stir it in and let it cook for just 2-3 minutes, or until the ham is thoroughly warmed through. Since the ham is already cooked, you’re just heating it up, so there’s no need to overcook it.
5. Stir in Dairy and Cheese: This is a crucial step! Remove the pot from the heat completely before adding your milk and shredded cheese. High heat is the enemy of creamy cheese soups and can cause your dairy to curdle. Stir continuously until the cheese is fully melted and the soup is smooth and creamy.
6. Season and Serve: Finally, taste your soup and adjust the seasonings as needed. Given that both ham and chicken broth can be quite salty, you might not need to add much extra salt. A little freshly cracked black pepper is always a good addition. Garnish with chopped fresh parsley for a burst of color and freshness, and serve hot!

The Curdling Conundrum: Why Your Cheese Soup Might Curdle

A common pitfall when making cheese soups with ham is curdling, which can transform a creamy dream into a separated, unappetizing mess. Cheese soup curdles primarily for two key reasons, both related to the delicate nature of dairy:

1. Insufficient Fat Content: Dairy products with lower fat content are more prone to curdling when subjected to heat. This is why it’s absolutely vital to use whole milk for this recipe, not low-fat or skim milk. The higher fat content in whole milk provides stability and helps prevent the proteins from clumping.
2. Excessive Heat: This is perhaps the most common culprit. Adding milk and especially cheese to a soup that is at a high temperature, or allowing the soup to boil after these ingredients have been added, will almost certainly cause it to curdle. High heat causes the milk proteins to denature and separate, leading to a lumpy, broken texture. Always remove the pot from the heat or turn the heat down to the lowest setting before incorporating milk and cheese.

Don’t Panic! How To Fix Curdled Soup

If your cheese soup does unfortunately curdle, don’t despair or toss it out immediately! It’s usually a fixable situation, typically because your soup got too hot, too fast.

First, try this common trick: remove the soup from the heat if it isn’t already, and immediately add a splash of cold whole milk (or even a little cream) into the soup. Then, whisk vigorously for about 10-15 seconds. The sudden drop in temperature and the rapid whisking can sometimes bring the separated proteins back together, smoothing out the texture. If your soup isn’t too severely curdled, this method often works wonders.

However, if the cold milk trick doesn’t fully resolve the issue, you have another powerful tool at your disposal: a blender. For a super smooth texture, you can carefully transfer portions of the soup to a regular blender (making sure to leave the lid slightly ajar to allow steam to escape and avoid pressure buildup) or use an immersion blender directly in the pot. Blending will emulsify the ingredients and break down any curdled bits, restoring a creamy consistency. You might want to use a slotted spoon to rescue the ham cubes before blending, then stir them back in afterward to maintain their texture.

More Delicious Leftover Ham Recipes

Finished your soup and still have ham to spare? Or just craving more delicious ways to use ham? Here are some fantastic recipes that put leftover ham to good use, ensuring nothing goes to waste:

• Baked Eggs with Ham and Cheese
• Ham and Cheese Waffles
• Ham and Herb Quiche
• Hawaiian Fried Rice
• Hawaiian Pizza Pasta
• Ham and Egg Salad by Zona Cooks

Ham and Cheese Soup

Yield:
4 servings

Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

This easy, one-pot Ham and Cheese Soup without potato makes a quick and comforting weeknight dinner, perfect for using up leftover ham from holidays like Easter and Christmas!

Ingredients

• 2 tablespoons unsalted butter
• 1/2 cup diced white or yellow onion
• 1 large carrot, peeled and diced
• 1 garlic clove, minced
• 2 tablespoons all-purpose flour
• 3 cups chicken stock or broth
• 1 + 1/2 cups cubed precooked ham
• 1/4 cup whole milk (do not use low fat or skim)
• 2 cups shredded cheddar cheese
• Salt, to taste (preferably kosher salt)
• Chopped parsley, for garnish

Instructions

1. In a Dutch oven or large pot, melt the butter over medium heat. Once hot, add the onion, carrot, and a big pinch of salt. Cook until softened, about 5 minutes. Add the garlic and cook 1 minute.
2. Stir in the flour until everything is coated and a roux (paste) is formed. Slowly stir in the broth then bring to a boil.
3. Once boiling, add the ham. Cook until heated through, about 2-3 minutes.
4. Remove from the heat. Stir in the milk and cheese until melted. Taste for seasoning and add salt as necessary. Garnish with parsley.

Notes

• Enjoyed this cheese soup? Check out my Popcorn Soup!

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• Dutch Oven

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Originally published September 14, 2015, and lovingly updated for clarity and deliciousness.