This easy crock pot ham and potato soup is simple and delicious! Potatoes and ham cook in a slow cooker for hours to make a rich and creamy soup. Right before serving stir in cream and cheese for a cheesy ham soup that is loaded with flavor. This is an easy set it and forget it meal!
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This crock pot soup ham and potato is so good and so easy! You just put it in the slow cooker, and let it cook for bowls of pure comfort food.
It is a great way to use up leftover ham and is rich without being too heavy, since most of the creaminess comes from potatoes. Cheese is stirred in at the end of the slow cooking for a cheesy, delicious soup.
When you want a simple dinner you can make ahead of time this soup is ideal!
Why You Will Love Crock Pot Ham and Potato Soup
- This is a low fuss easy recipe which mostly requires chopping and occasional stirring, making it difficult to mess up.
- It will make your kitchen and your entire house smell amazing as it simmers away in the slow cooker.
- It is a great way to use up leftover ham, and a convenient recipe to make after a big holiday like Easter.
- It tastes just as good the day after you make it, so you can get multiple meals out of a big pot of soup.
- Potatoes – I use white or russet potatoes for this soup. But yellow or red potatoes would work fine too,
- Onions – I prefer to use sweet onions like Vidalia in this recipe. These onions add a little bit of sweetness and the flavor melds well with the potatoes.
- Garlic, salt, pepper – I keep the seasoning for this recipe simple and just use salt, pepper and garlic. You can reduce the amount of salt if you like.
- Ham – This recipe is great made with leftover ham. But if you don’t have leftovers you can also buy ham steaks and dice them up.
- Heavy cream – The cream is added at the end of the cooking time to help thicken and flavor the soup.
- Cheddar cheese – I prefer mild cheddar cheese in this soup.
Step by Step Instructions
Peeling and chopping the potatoes is the most time consuming part of making this soup. Peel the potatoes and chop them into 1 inch chunks.
The chop the onions, mince the garlic and dice the ham. Put everything into a slow cooker, along with the chicken broth, salt and pepper and stir.
2. Slow Cook
The potatoes need to be covered with liquid during the cooking process. The 6 cups of chicken broth might or might not cover them completely.
So check at this point and add water to the slow cooker if the potatoes aren’t quite covered. Add just enough to submerge them.
Put the lid on the crock pot and set it on high. Let it cook for 4 hours, and then reduce the heat to low and let it cook for another 2-4 hours.
About half an hour before you want to serve the soup turn the crock pot to warm. Then stir in the heavy cream.
The soup is thickened both by the cream and by mashing some, or all, of the potatoes. If you want creamy soup use an immersion blender to blend the potatoes.
If you want a chunky soup then use a hand potato masher and mash about half of the potatoes, or until you like the texture. Then let the soup rest, covered, on warm for about 30 minutes.
When you are ready to serve the soup stir in the cheese and then ladle it into bowls. Here are some great ways you can garnish this soup:
- green onions
- sour cream
How to Store
This soup keeps very well in the refrigerator for 3-5 days. Just reheat it on low and it will taste delicious.
It also freezes pretty well, although the cream and cheese added at the end might separate when it freezes. If you reheat the soup slowly the broth will come back together and the soup will taste great, but it probably won’t look as good as before it was frozen.
Variations and Tips
- You can add more vegetables to the ham and potato soup if you like, such as carrots or celery or cauliflower. Just chop them up and throw them in with the potatoes.
- Changing the type of cheese you stir in at the end is a great way change up the taste of soup. I’ve also tried Colby Jack cheese and Gouda with tasty results.
Can You Use Frozen Ham?
Frozen ham works fine in this soup. So if you have a bag of leftover Easter or Christmas ham in the freezer throw it in! Just make sure the ham was diced before it was frozen.
Find More Easy Slow Cooker Recipes
- 8 large potatoes
- 2 large sweet onions
- 4 cloves garlic
- 6 cups chicken broth
- 1 Tablespoon seasoned salt
- 1 Tablespoon pepper
- 2 cups ham, diced
- water, if needed
- 1 cup heavy cream
- 2 cups cheddar cheese, shredded
- parsley or chives to garnish
- Peel and dice the potatoes into pieces about 1 inch in size. Chop the onions and mince the garlic cloves.
- Add the potatoes, garlic and onions to the slow cooker, along with the chicken broth. Add the salt, pepper, diced ham and stir well.
- If the potatoes are not covered by the broth add water to the slow cooker until the potatoes are just submerged.
- Put the lid on the slow cooker and set the it on high. Let it cook on high for about 4 hours, then reduce the setting to low. Let the soup continue to cook on low for 2-4 hours, until you are ready to eat.
- About 30 minutes before you are ready to serve the soup stir in the cream and turn the slow cooker to warm. Use a potato masher to mash about half of the potatoes, leaving some to give it a chunky texture. If you prefer a smoother texture you can use an immersion blender to blend all the potatoes.
- Let the soup sit on warm for about 30 minutes. Right before serving stir in the cheese.
- Serve garnished with chives or parsley.
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Amount Per Serving: Calories: 466Total Fat: 18gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 69mgSodium: 1457mgCarbohydrates: 59gFiber: 6gSugar: 8gProtein: 19g
Nutrition facts are estimates.