Cheesy Ham & Potato Soup

Leftover ham finally has a purpose beyond sandwiches with this creamy soup that tastes like you slaved over it but comes together in just 30 minutes.

The secret is building a proper roux with butter and flour, then slowly whisking in milk until you get a smooth, thick base that won’t break or curdle.

Potatoes and celery simmer tender in the ham-flavored broth, then get bathed in that cheese sauce for pure comfort food magic.

This is the kind of soup that makes your kitchen smell like home, fills you up without feeling heavy, and uses up that holiday ham sitting in your fridge.

Serve it with oyster crackers or crusty bread for soaking up every last creamy drop.

Kitchen Tips

• Dice small and even: Cut potatoes, celery, and ham into similar-sized pieces so they cook evenly and fit nicely on a spoon.
• Whisk constantly: When adding milk to the roux, whisk continuously to prevent lumps from forming in your cheese base.
• Low and slow cheese melt: Add cheese over medium-low heat and stir until just melted to keep it smooth instead of grainy.
• Adjust thickness: If the soup gets too thick, thin it with a little milk or chicken broth until you reach your preferred consistency.
• Ham bone bonus: If you have a leftover ham bone, simmer it with the potatoes for even deeper flavor, then remove before adding the cheese sauce.