Slow Cooker Ham and Potato Soup

Creamy, hearty, and packed with tender potatoes and savory chunks of ham, this Slow Cooker Ham and Potato Soup is the perfect comfort-food dinner. Everything cooks slowly in a flavorful broth until the potatoes are soft and the ham is deliciously tender. Finish with a creamy touch for a rich, satisfying soup the whole family will love!

Prep Time: 15 minutes
Cook Time: 6–7 hours on LOW or 3–4 hours on HIGH
Total Time: Approximately 7 hours
Servings: 6–8

Ingredients

• 2 cups cooked ham, diced

• 6 medium russet or Yukon Gold potatoes, peeled and cubed

• 1 small onion, finely chopped

• 2 carrots, peeled and diced

• 2 celery stalks, chopped

• 3 cloves garlic, minced

• 4 cups chicken broth

• 1 teaspoon dried thyme

• ½ teaspoon black pepper

• ½ teaspoon salt, or to taste

• ½ teaspoon paprika

• 1 cup milk

• ½ cup heavy cream

• 2 tablespoons butter

• 2 tablespoons cornstarch

• 2 tablespoons cold water

Optional toppings:

• Shredded cheddar cheese

• Chopped green onions

• Fresh parsley

• Crispy bacon bits

• Extra black pepper

Instructions

1. Prepare the vegetables: Peel and cube the potatoes. Chop the onion, carrots, and celery into small pieces. Mince the garlic.

2. Add ingredients to the slow cooker: Place the potatoes, diced ham, onion, carrots, celery, and garlic into the slow cooker.

3. Season the soup: Sprinkle in the thyme, black pepper, paprika, and salt. Remember that ham and chicken broth can already contain plenty of salt.

4. Add the broth: Pour the chicken broth over the ingredients. Stir gently to distribute everything evenly.

5. Slow cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes and vegetables are fork-tender.

6. Mash some potatoes: Use a potato masher to gently mash a portion of the cooked potatoes directly in the slow cooker. This naturally thickens the soup while leaving plenty of potato chunks.

7. Prepare the creamy mixture: In a small bowl, whisk the cornstarch with cold water until smooth. Stir in the milk and heavy cream.

8. Make it creamy: Add the milk mixture and butter to the slow cooker. Stir gently and cook on HIGH for another 20–30 minutes, until the soup thickens. Avoid boiling vigorously.

9. Taste and adjust: Check the seasoning and add more pepper or salt if needed.

10. Serve: Ladle the hot soup into bowls and finish with shredded cheddar, green onions, parsley, or your favorite toppings.

Description

This Slow Cooker Ham and Potato Soup is a warm, comforting meal made with simple ingredients. Tender potatoes soak up the savory flavor of ham, chicken broth, garlic, and herbs. Milk and cream create a smooth, rich texture, while mashed potatoes help thicken the soup without needing too much flour.

It’s an excellent way to use leftover holiday ham and makes a filling lunch or dinner on chilly days.

Recipe Notes

• Potatoes: Russet potatoes create a thicker, softer soup, while Yukon Gold potatoes hold their shape better.

• Ham: Use leftover baked ham or cooked diced ham. If your ham is particularly salty, reduce the added salt.

• Broth: Low-sodium chicken broth gives you better control over the seasoning.

• Consistency: Mash more potatoes for a thicker soup or add a little extra broth for a thinner consistency.

• Creaminess: For a lighter version, replace heavy cream with additional milk.

Helpful Tips

1. Cut potatoes into evenly sized cubes so they cook at the same rate.

2. Avoid adding dairy at the beginning because prolonged cooking can cause milk and cream to separate.

3. Do not over-mash the potatoes if you prefer a chunky soup.

4. Add cheddar cheese at the end for extra richness.

5. If the soup becomes too thick after refrigeration, stir in a splash of broth or milk when reheating.

Serving Suggestions

Serve this hearty soup with:

• Warm crusty bread or dinner rolls

• Garlic bread

• A fresh green salad

• Toasted cheese sandwiches

• Homemade biscuits

Storage and Reheating

Refrigerator: Store cooled soup in an airtight container for up to 3–4 days.

Freezer: Cream-based potato soup can change texture when frozen. Freezing is possible, but the soup may become grainy after thawing. For best results, freeze the soup before adding the milk and cream, then add them when reheating.

Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally. Add a little milk or broth if needed. You can also reheat individual portions in the microwave, stirring halfway through.

Approximate Nutritional Information

Per serving, based on 8 servings:

• Calories: 300–350

• Protein: 15–18 g

• Carbohydrates: 30–35 g

• Fat: 12–16 g

• Fiber: 3–4 g

• Sugar: 4–6 g

• Sodium: 750–1,000 mg

Nutrition varies depending on the ham, broth, dairy products, and serving size.

Benefits of This Recipe

• Protein: Ham provides protein that supports muscle maintenance.

• Energy: Potatoes supply carbohydrates for energy.

• Vegetables: Carrots, celery, onions, and garlic contribute fiber and beneficial nutrients.

• Satisfying meal: The combination of protein, vegetables, and potatoes makes this a filling comfort-food dinner.

• Easy preparation: The slow cooker does most of the work, making it convenient for busy days.

Frequently Asked Questions

1. Can I use leftover holiday ham?

Absolutely! Leftover cooked ham works wonderfully and adds a rich, smoky flavor.

2. Do I need to peel the potatoes?

No. You can leave the skins on, especially when using Yukon Gold or red potatoes. Wash and scrub them thoroughly first.

3. Can I make this soup without heavy cream?

Yes. Use additional milk or evaporated milk instead. The soup may be slightly less rich.

4. How do I make the soup thicker?

Mash some of the cooked potatoes or add a cornstarch slurry made with 2 tablespoons cornstarch and 2 tablespoons cold water.

5. Can I add cheese?

Yes! Stir in ½–1 cup shredded cheddar cheese after the soup has thickened. Add it gradually and stir until melted.

6. Can I cook it overnight?

It is better to follow the recommended cooking time rather than leave it cooking overnight. Use the LOW setting and check that the potatoes are tender before serving.

7. Can I use frozen diced potatoes?

Yes. Frozen diced potatoes can be used, although the cooking time may vary. Check that they are completely tender before adding the creamy mixture.

Final Thoughts

Slow Cooker Ham and Potato Soup is creamy, filling, and full of homemade comfort. With tender potatoes, savory ham, and a rich creamy broth, it’s a simple family-friendly meal that makes excellent use of leftover ham. Serve it with warm bread and your favorite toppings for a delicious dinner!