Our Crockpot Ham and Potato Soup is a deliciously creamy soup filled with fresh veggies, mashed potatoes, and savory ham in a decadent cheesy base. It’s ideal for these dreary, chilly nights and is an easy, yet hearty recipe to warm your bones and fills you up!
Crockpot Ham and Potato Soup
Nothing says midwinter like a steaming bowl of hearty Crockpot Ham and Potato Soup. Everything goes right into the slow cooker, and it does all the work for you!
Soups are a staple of the colder months and this recipe is enough to feed the family all week. Save even more time when prepping by using leftover ham from a previous dinner.
We love that this soup is so thick and creamy, and with the ease of the Crockpot, you can set it and forget it so dinner is ready whenever you are! This is a real comfort meal from start to finish.
How To Make Crockpot Ham and Potato Soup
- In a large crockpot (6-7 quart) place your potatoes, cubed ham, chopped carrots, celery, diced onion, garlic powder, salt and pepper, bay leaves, and chicken broth. Stir until mixed.
- Now you can cook this on High for 4-5 hours or on Low for 7-8.
- Once the soup is cooked, remove 1 cup of broth from the crockpot and place it in a bowl. Add flour to the broth and whisk.
- Using a potato masher, mash the potatoes until you reach your desired consistency. Pour the broth and flour mixture back into the crockpot along with the heavy cream, sour cream, and cheddar cheese. Stir to thoroughly combine. Cover and cook on High for another 30 minutes.
- Serve hot and enjoy!
Tips and Variations
- This crockpot ham and potato soup recipe is a great way to use leftover ham from a previous meal!
- Top with green onions, bacon crumbles, and more cheese as garnishes.
- Adding spinach or kale near the end will give you more greens in your soup.
- If you want an even thicker soup, you can always add more potatoes, add additional cream, or add more flour to the mixture.
- Keep an eye on your soup near the end as some crock pots will vary in cook time. You want the soup to be creamy, not to start to curdle from too long at a too high temperature.
Storage: Let the soup cool to room temperature then store in an airtight container in the refrigerator for 3 days. This soup is somehow even better the next day!
Freezing: We don’t recommend freezing this soup because of the dairy. Reheating the soup after it's been frozen can cause it to have an unappealing texture and it may separate.
Reheating: When ready to enjoy more soup, reheat in the microwave or on the stove until everything is warmed through!
Recipe Card with Ingredient Amounts and Instructions
- 3 pounds gold, or yellow potatoes, peeled and cubed
- 1 pounds ham, cubed
- 2 carrots, large in size, peeled and chopped
- 2 ribs of celery, chopped
- 1 onion, large in size, diced
- 1 teaspoon salt, or to taste
- 1 teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 2 bay leaves
- 4 cups chicken broth
- ½ cup all-purpose flour
- 1 cup heavy cream
- 1 cup cheddar cheese, shredded, plus more for serving
- ½ cup sour cream
- Place the potatoes, ham, carrots, celery, onion, salt, garlic powder, pepper, bay leaves, and chicken broth into a 6 or 7-quart slow cooker. Stir to combine.3 pounds gold1 pounds ham2 carrots2 ribs of celery1 onion1 teaspoon salt1 teaspoon garlic powder¼ teaspoon ground black pepper2 bay leaves4 cups chicken broth
- Cook on HIGH for 4-5 hours or LOW for 7-8 hours.
- After the soup cooks, remove about 1 cup of broth from the slow cooker and place it in a bowl or large measuring cup. Add the flour to the broth, and whisk to combine.½ cup all-purpose flour
- Use a potato masher to mash the potatoes in the slow cooker until the desired consistency is reached.
- Pour the flour mixture into the slow cooker along with the heavy cream, cheddar cheese, and sour cream. Stir to combine. Cover, and cook on HIGH for an additional 30 minutes.1 cup heavy cream1 cup cheddar cheese½ cup sour cream
- Serve hot! See post for storage options.