Slow Cooker Ham and Potato Soup Recipe

This Slow Cooker Ham and Potato Soup Recipe is seriously the easiest, most comforting thing you can throw together on a chilly day. And trust me, you’re gonna wanna because it tastes like a hug in a bowl. It’s perfect for when you have leftover ham (Thanksgiving, Christmas, Easter… or just ’cause!), and it fills the house with that “I’ve been cooking all day even though I haven’t” kinda vibe.

My family inhales this soup. I swear, I could make a vat of it and it’d be gone by morning. The first time I made it, my husband, Mark, took one bite and said, “This is it. This is the soup.” Dramatic, I know. But he meant it. Now, if I haven’t made it in a couple of weeks, I get the look. You know the one. Like, “Hey, remember that amazing thing you made that made me feel all warm and fuzzy inside? Yeah, that.” So, yeah, it’s a staple. Plus, cleanup is a breeze because, hello, slow cooker!

Why You’ll Love This Slow Cooker Ham and Potato Soup Recipe

• It’s seriously set-it-and-forget-it. Perfect for busy days when you don’t wanna be chained to the stove.
• It uses up leftover ham, which is basically like free food. Score!
• The creamy, potatoey goodness is pure comfort food. Like, binge-watching-Netflix-in-your-sweatpants level comfort.
• Even my picky eater loves it. And that, my friends, is a win.
• It makes your kitchen smell amazing. Like, better-than-a-candle amazing.

How to Make It

Alright, here’s the deal. You basically just chop some stuff, dump it in the slow cooker, and walk away. Seriously, it’s that easy.

First, grab your potatoes. I like using Yukon Golds because they get super creamy, but Russets work too. Peel ‘em (or don’t, I’m not the boss of you) and chop them into bite-sized pieces. Then, do the same with your carrots and celery. Dice an onion – and try not to cry too much. Onions, man, they get me every time.

Next, throw all that veggie goodness into your slow cooker. Add your cubed ham. Now, pour in your chicken broth (or veggie broth if that’s your jam). Season with salt, pepper, and a bay leaf (don’t forget to take it out later…trust me).

Cover that bad boy and cook on low for 6-8 hours, or on high for 3-4 hours. Basically, until the potatoes are tender.

Now, here’s the secret ingredient: heavy cream. Stir it in during the last 30 minutes of cooking. If you want it even creamier, you can mash some of the potatoes against the side of the slow cooker before adding the cream. This is my favorite part, if I’m being honest.

Taste and adjust the seasonings as needed. Maybe you like more salt, maybe you like a little kick – go wild! Ladle into bowls and top with some fresh parsley (if you’re feeling fancy) or a dollop of sour cream. Boom. Dinner is served!

Ingredient Notes

• Ham: Leftover ham is perfect, but you can also use a ham steak or even deli ham in a pinch. Just cube it up!
• Potatoes: Yukon Golds are my go-to for their creamy texture. Russets work too, but they’ll be a bit more starchy. Don’t use red potatoes; they won’t get creamy enough.
• Carrots & Celery: These are the classic soup veggies. Don’t skip ‘em! They add so much flavor. I’ve forgotten the celery before and it just wasn’t the same.
• Onion: Yellow or white onion works best. I’ve even used frozen chopped onion when I’m feeling lazy!
• Chicken Broth: Use low-sodium so you can control the saltiness. I’ve used bouillon cubes when I was out of broth. It works, but broth is better, for real.
• Heavy Cream: This is what makes it super creamy and dreamy. You can use milk, but it won’t be as rich. Trust me, go for the cream.
• Bay Leaf: Adds a subtle flavor that you won’t necessarily pinpoint but will miss if it’s gone. Remember to take it out before serving! I may or may not have forgotten once…
• Salt & Pepper: Season to taste! Don’t be shy.

Recipe Steps:

1. Chop potatoes, carrots, celery, and onion.
2. Combine chopped vegetables, ham, chicken broth, salt, pepper, and bay leaf in a slow cooker.
3. Cook on low for 6-8 hours or high for 3-4 hours, until potatoes are tender.
4. Stir in heavy cream during the last 30 minutes of cooking.
5. Mash some potatoes (optional) for extra creaminess.
6. Taste and adjust seasonings.
7. Ladle into bowls and serve.

What to Serve It With

Okay, so this soup is pretty hearty on its own, but I love serving it with a side of crusty bread for dipping. Grilled cheese sandwiches are also a match made in heaven. And if you’re feeling fancy, a simple side salad adds a little freshness.

Tips & Mistakes

• Don’t overcook the potatoes! Mushy potatoes are sad potatoes.
• Remember to remove the bay leaf before serving! Nobody wants to accidentally eat that.
• If your soup is too thick, add a little more broth or cream to thin it out.
• If your soup is too thin, mash some of the potatoes against the side of the slow cooker to thicken it up.
• Don’t be afraid to experiment with seasonings! Add a pinch of garlic powder, onion powder, or even a dash of hot sauce for a little kick.

Storage Tips

Store leftover soup in an airtight container in the fridge for up to 3-4 days. Reheat it on the stovetop or in the microwave. Honestly, sometimes I eat it cold straight from the fridge for breakfast. Don’t judge me. It’s still good! You can also freeze it, but the potatoes might get a little weird texture-wise when you thaw it. Still edible, though!

Variations and Substitutions

• No ham? Use cooked chicken or sausage instead. Or, skip the meat altogether for a vegetarian version.
• Dairy-free? Use coconut milk or cashew cream instead of heavy cream. It won’t be quite the same, but it’ll still be delicious.
• No potatoes? Sweet potatoes will work, but it’ll be a different flavor profile.
• Out of carrots and celery? Frozen mixed veggies work in a pinch. I won’t tell anyone.
• Want to add some greens? Stir in some chopped spinach or kale during the last 15 minutes of cooking. I’ve even thrown in leftover cooked green beans once – don’t knock it ‘til you try it!

Frequently Asked Questions

Slow Cooker Ham and Potato Soup Recipe

Slow Cooker Ham and Potato Soup Recipe

This comforting Slow Cooker Ham and Potato Soup is perfect for chilly days. With hearty chunks of potato and savory ham, this soup is both delicious and satisfying.

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Prep Time: 15 minutes minutes

Cook Time: 8 hours hours

Total Time: 8 hours hours 15 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 pounds potatoes peeled and diced
• ▢ 1 pound ham diced
• ▢ 1 cup onion chopped
• ▢ 2 cups chicken broth low-sodium
• ▢ 1 cup half-and-half
• ▢ 2 tablespoons butter
• ▢ 2 tablespoons flour
• ▢ 1 teaspoon salt to taste
• ▢ 0.5 teaspoon black pepper freshly ground
• ▢ 2 cloves garlic minced

Instructions

Preparation Steps

• Place the potatoes, ham, onion, and garlic into the slow cooker.
• Pour in the chicken broth. Cover and cook on low for 7-8 hours, until potatoes are tender.
• In a small saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add half-and-half, stirring steadily until thickened.
• Stir the half-and-half mixture into the slow cooker. Season with salt and pepper to taste. Cook for an additional 30 minutes.
• Serve hot, garnished with additional pepper or fresh herbs if desired.

Notes

Adjust seasoning according to your taste. For a thicker soup, mash some of the potatoes before serving.