Cheesy Beef, Ham, and Potato Soup: A Hearty Homestyle Comfort in a Bowl

Few dishes evoke the warm, nostalgic embrace of comfort food like a well-prepared bowl of soup. Among the vast array of regional and seasonal varieties, one particular combination stands out for its richness, heartiness, and rustic charm: Cheesy Beef, Ham, and Potato Soup. This dish is not just a soup—it’s a meal, a story, and a comforting tradition passed through generations of home cooks who know the magic of combining simple, wholesome ingredients.

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This soup brings together three foundational proteins—ground beef, savory ham, and creamy potatoes—in a lusciously rich cheese-based broth. The result is a soul-satisfying fusion of textures and flavors that fills the kitchen with irresistible aromas and delivers deep satisfaction with every spoonful.

Originally inspired by farmhouse cooking, this soup is ideal for chilly nights, family gatherings, or weekend meal prepping. It’s a dish that balances the decadence of melted cheese with the earthiness of potatoes and the umami punch of slow-cooked meats. Whether you’re an experienced home chef or a curious beginner, this recipe is crafted to walk you through every step of the process—making sure your final product is nothing short of exceptional.

In the sections that follow, we’ll break down everything you need to know to master this recipe: from ingredient selection and preparation tips to step-by-step cooking instructions, troubleshooting, variations, storage advice, and more. You’ll also find tips for customizing the recipe to fit different dietary needs, as well as insights into the cultural and culinary significance of hearty meat-and-potato soups across different cuisines.

So grab your apron, heat up your stove, and prepare to dive into the ultimate comfort food experience. Welcome to your complete guide to making the perfect Cheesy Beef, Ham, and Potato Soup.

Step-by-Step Instructions: Making Cheesy Beef, Ham, and Potato Soup

1. Preparation: Organizing Your Workspace and Ingredients

Before turning on the stove, preparation is key. Taking a few minutes to get everything in place will save you time, prevent mistakes, and make the cooking process much more enjoyable.

Ingredients You’ll Need

Here is a detailed list of ingredients. Measurements are included for a large batch (about 8 servings), but can be scaled up or down:

• 1 lb ground beef (preferably 80/20 lean-to-fat ratio for flavor)

• 1 cup diced ham (leftover ham or store-bought pre-diced)

• 4–5 medium russet potatoes, peeled and cubed (about 1/2 inch cubes)

• 1 medium onion, diced

• 2 cloves garlic, minced

• 2 stalks celery, finely chopped

• 2 medium carrots, peeled and diced

• 4 cups low-sodium chicken or beef broth

• 2 cups whole milk

• 1 cup heavy cream

• 2 tablespoons butter

• 2 tablespoons olive oil

• 2 tablespoons all-purpose flour

• 2 cups shredded cheddar cheese (sharp cheddar recommended)

• 1/2 cup grated Parmesan cheese (optional, for extra depth)

• Salt and freshly ground black pepper, to taste

• 1/2 teaspoon paprika (smoked or sweet)

• 1/2 teaspoon dried thyme

• 1/2 teaspoon onion powder

• 1/2 teaspoon garlic powder

• 1/4 teaspoon crushed red pepper flakes (optional, for mild heat)

• Chopped fresh parsley or chives, for garnish (optional)

Equipment Needed

• Large soup pot or Dutch oven (6-quart minimum)

• Medium skillet (for browning the beef if not using the soup pot)

• Cutting board and sharp knife

• Wooden spoon or heat-resistant spatula

• Measuring cups and spoons

• Ladle

• Potato masher (optional, if you want a thicker texture)

2. Browning the Ground Beef

Why This Step Matters:

Browning the beef adds a rich depth of flavor due to the Maillard reaction (the chemical process that makes seared meat taste so good). It’s the foundation of this soup’s meaty taste.

How To Do It:

1. Heat 1 tablespoon of olive oil in your soup pot over medium-high heat.

2. Add the ground beef, breaking it apart with your spoon or spatula.

3. Cook for 7–10 minutes, stirring occasionally, until fully browned and slightly crispy on some edges.

4. Season lightly with salt and pepper.

5. Optional but recommended: Drain excess fat using a spoon or carefully tilting the pot, leaving about 1 tablespoon for flavor.

6. Remove the browned beef with a slotted spoon and set aside in a bowl.

Tip: Don’t overcrowd the pot. If needed, brown the beef in two batches so it sears instead of steams.

3. Sautéing the Aromatics and Vegetables

Why This Step Matters:

This builds the aromatic base for the soup. Cooking vegetables like onions, carrots, and celery (a trio known as mirepoix) creates a depth that elevates the final flavor.

How To Do It:

1. In the same pot (don’t clean it—you want those flavorful browned bits), add 1 tablespoon of butter and 1 tablespoon of olive oil.

2. Add the diced onions, carrots, and celery.

3. Sauté over medium heat for about 5–6 minutes, until the onions become translucent and the carrots slightly soften.

4. Add the minced garlic, and stir for 1 minute until fragrant. Don’t let it burn.

5. Sprinkle in the paprika, thyme, garlic powder, onion powder, and crushed red pepper flakes (if using). Stir well to coat the veggies in the spices.

Tip: If anything starts sticking to the bottom of the pot, splash in a tablespoon of broth to deglaze while stirring.

4. Adding the Potatoes and Ham

Why This Step Matters:

Potatoes add body and richness to the soup. Dicing them evenly ensures they cook uniformly. The ham brings a salty, smoky undertone that balances the beef and complements the cheese.

How To Do It:

1. Add the cubed potatoes to the pot, stirring to combine with the aromatic vegetables.

2. Return the browned beef to the pot.

3. Add the diced ham, mixing everything thoroughly.

4. Pour in the broth (chicken or beef). Stir to make sure nothing is sticking to the bottom.

Tip: If the broth doesn’t fully cover the vegetables, add a bit of water or extra broth until the contents are just submerged.

5. Simmering the Soup

Why This Step Matters:

Simmering allows the flavors to meld and the potatoes to cook through. It also begins to reduce the liquid slightly, thickening the soup base.

How To Do It:

1. Bring the pot to a gentle boil over medium-high heat.

2. Once boiling, reduce the heat to low or medium-low, maintaining a steady simmer.

3. Cover partially with a lid, and cook for 20–25 minutes, or until the potatoes are fork-tender.

Tip: Stir occasionally to prevent sticking. Don’t let it boil too hard or the potatoes may break down too much.

6. Making the Cheese Roux (Cheese Sauce Base)

Why This Step Matters:

This creates a creamy, cheesy base that will thicken the soup and give it a luxurious texture. Making it separately ensures the cheese melts smoothly without curdling.

How To Do It:

1. In a separate saucepan, melt 2 tablespoons of butter over medium heat.

2. Add 2 tablespoons of flour, whisking constantly to form a smooth roux. Cook for 1–2 minutes until light golden in color.

3. Gradually whisk in the milk, about 1/4 cup at a time, ensuring smoothness.

4. Once all the milk is incorporated, add the heavy cream.

5. Stir until the mixture thickens slightly (about 3–4 minutes).

6. Reduce the heat to low and gradually add the shredded cheddar cheese, a handful at a time. Stir until completely melted.

7. Add the Parmesan cheese and mix until smooth.

Tip: Do not let the cheese sauce boil. Gentle heat is key to keeping it creamy and smooth.

7. Finishing the Soup

How To Do It:

1. Once the potatoes are tender, taste the soup base and adjust seasoning as needed.

2. Slowly pour the cheese sauce into the soup pot, stirring constantly to blend everything together.

3. Let the soup simmer gently for another 5–10 minutes uncovered, allowing it to thicken slightly.

4. For a creamier texture, you can mash a few potatoes using a potato masher or the back of a spoon inside the pot.

5. Stir well, and check the consistency. Add a bit of milk or broth if it’s too thick.

8. Serving the Soup

1. Ladle the soup into bowls.

2. Garnish with chopped parsley or chives, extra shredded cheese, or a dollop of sour cream if desired.

3. Serve with crusty bread, garlic toast, or buttery biscuits.

9. Optional Add-Ins and Variations

• Corn: Add 1 cup of sweet corn for a touch of sweetness.

• Green beans or peas: Stir in 1 cup for added veggie content.

• Spicy version: Use pepper jack cheese and add diced jalapeños.

• Smoked sausage instead of ham: For a bolder, smokier flavor.