Crockpot Ham and Potato Soup Recipe

Introduction

This Crockpot Ham and Potato Soup is a comforting, hearty meal perfect for chilly days. Packed with tender potatoes, flavorful ham, and creamy broth, it’s an easy slow cooker recipe that fills your home with delicious aromas.

Ingredients

• 2 pounds potatoes (Yukon gold or russets; about 6 potatoes)
• 1 cup onion (chopped, about 5 ounces)
• 2 stalks celery (chopped, about ½ cup)
• 2 large carrots (chopped, about 4 ounces)
• 4 cups chicken broth
• 12 ounces ham (about 3 cups, cubed)
• ¼ cup all-purpose flour
• 1¼ cups half and half (or substitute whole milk)
• ½ cup sour cream
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon dried parsley
• Shredded cheese (optional for garnish)

Instructions

1. Step 1: Prepare the vegetables by cubing the potatoes (no need to peel), chopping the carrots and celery, and dicing the onion.
2. Step 2: Cube the ham into bite-sized pieces using a cutting board and sharp knife.
3. Step 3: Add the ham, potatoes, onion, carrots, celery, chicken broth, dried parsley, salt, and pepper into your slow cooker. Stir to combine.
4. Step 4: Cook on low for 7-8 hours or on high for 4-5 hours until the vegetables are tender.
5. Step 5: In a small bowl, whisk together the flour, half and half, and sour cream until smooth. Add this mixture to the cooked soup and stir well.
6. Step 6: Use a potato masher to mash the soup gently a few times, breaking down some vegetables to thicken the soup.
7. Step 7: Set the slow cooker to high, cover, and cook for another 15 to 20 minutes to let the soup thicken fully.
8. Step 8: Ladle the soup into bowls and garnish with shredded cheese if desired. Serve warm and enjoy!

Tips & Variations

• For extra flavor, sauté the onions, carrots, and celery before adding them to the slow cooker.
• Use smoked ham for a deeper, smokier taste in your soup.
• Swap half and half for whole milk for a lighter version, or use heavy cream for richer soup.
• Add a pinch of garlic powder or fresh herbs like thyme for a flavor boost.

Storage

Store leftover soup in an airtight container in the refrigerator for up to three days. Reheat gently in the microwave or on the stovetop over low heat, stirring occasionally to prevent scorching.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover ham for this soup?

Yes, leftover ham works perfectly. Just cube it and add to the slow cooker along with the vegetables and broth.

Can I freeze the ham and potato soup?

Freezing is possible, but the texture of potatoes may change slightly upon thawing. For best results, freeze before adding the dairy mixture, and add sour cream and half and half after thawing and reheating.

Crockpot Ham and Potato Soup Recipe

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★★★★★

4.4 from 79 reviews

• Author: Julian
• Total Time: 7 hours 30 minutes
• Yield: 8 servings 1x

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Description

This hearty Crockpot Ham and Potato Soup is a comforting and easy-to-make meal perfect for any day. Packed with tender potatoes, savory ham, and fresh vegetables, slow-cooked to perfection, and finished with a creamy mixture to enhance its richness. Ideal for a family dinner, it offers a delicious blend of flavors and textures with minimal effort.

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Ingredients

Scale 1x2x3x

Vegetables

• 2 pounds potatoes (Yukon gold or russets, about 6 potatoes, cubed)
• 1 cup onion (chopped, about 5 ounces)
• 2 stalks celery (chopped, about 1/2 cup)
• 2 large carrots (chopped, about 4 ounces)

Meat

• 12 ounces ham (about 3 cups, cubed)

Liquids & Dairy

• 4 cups chicken broth
• 1¼ cup half and half (can substitute whole milk)
• ½ cup sour cream

Dry Ingredients & Seasoning

• ¼ cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon dried parsley

Optional Garnish

• Shredded cheese

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Instructions

1. Prepare Vegetables: Cube the potatoes into bite-sized pieces without peeling. Chop the carrots and celery, and dice the onion using a cutting board and chef’s knife.
2. Prepare Ham: Cut the ham into bite-sized pieces on a cutting board.
3. Combine Ingredients: Add ham, potatoes, onion, carrot, celery, chicken broth, dried parsley, salt, and pepper to your slow cooker. Stir everything together to combine.
4. Slow Cook: Cook the mixture on low for 7–8 hours or on high for 4–5 hours, allowing flavors to meld and vegetables to soften.
5. Mix Cream Sauce: In a small bowl, whisk together the flour, half and half, and sour cream until smooth.
6. Add Cream Mixture: Stir the cream mixture into the cooked soup to incorporate evenly.
7. Thicken Soup: Use a potato masher to mash the soup several times, breaking down some vegetables to thicken the texture.
8. Final Cook: Set the crockpot to high, cover, and cook for an additional 15 to 20 minutes to fully incorporate the cream and thicken the soup.
9. Serve: Ladle the soup into bowls and garnish with shredded cheese if desired. Enjoy warm.
10. Store Leftovers: Transfer any leftovers to an airtight container and refrigerate for up to three days.
11. Reheat: Reheat leftovers either in the microwave or on the stovetop in a saucepan over low heat until warmed through.

Notes

• No need to peel the potatoes; the skin adds texture and nutrients.
• You can substitute whole milk for the half and half if desired.
• Use a potato masher to adjust the thickness of the soup to your liking.
• Leftovers can be stored in the refrigerator for up to three days.
• Reheat gently to prevent curdling of dairy.
• Optional shredded cheese garnish adds extra flavor and richness.

• Prep Time: 20 minutes
• Cook Time: 7 hours 10 minutes
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Keywords: ham and potato soup, crockpot soup, slow cooker soup, easy soup recipe, hearty soup, comfort food, ham soup, potato soup