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.
Ingredients
Scale
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
Instructions
- 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.
- Prepare Ham: Cut the ham into bite-sized pieces on a cutting board.
- Combine Ingredients: Add ham, potatoes, onion, carrot, celery, chicken broth, dried parsley, salt, and pepper to your slow cooker. Stir everything together to combine.
- 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.
- Mix Cream Sauce: In a small bowl, whisk together the flour, half and half, and sour cream until smooth.
- Add Cream Mixture: Stir the cream mixture into the cooked soup to incorporate evenly.
- Thicken Soup: Use a potato masher to mash the soup several times, breaking down some vegetables to thicken the texture.
- 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.
- Serve: Ladle the soup into bowls and garnish with shredded cheese if desired. Enjoy warm.
- Store Leftovers: Transfer any leftovers to an airtight container and refrigerate for up to three days.
- 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
