Crockpot Ham and Potato Soup
This Crockpot Ham and Potato Soup is a creamy, hearty slow cooker soup made with tender russet potatoes, savory ham, carrots, celery, onion, and a rich creamy broth.
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This soup is especially good for chilly fall and winter evenings. It also makes a great family dinner after a busy day, and it’s a nice way to use leftover ham after Thanksgiving, Christmas, or Easter. Just add everything to the crockpot, let it cook, and finish it with the creamy mixture before serving.
And for more Soup recipes, the recipes below are worth trying:
- Slow Cooker Chicken Wild Rice Soup
- Slow Cooker Italian Wedding Soup
- Slow Cooker Chicken and Beef Taco Soup
- Slow Cooker Vegan Butternut Squash Soup
Ingredients You’ll Need:
- 4–5 cups russet potatoes, peeled and cubed
- 1/2 large yellow onion, diced
- 2 large carrots, peeled and diced
- 1/2 cup chopped celery
- 16 ounces diced ham
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups chicken broth
- 1/4 cup flour
- 1 1/2 cups heavy cream
- 1/2 cup sour cream
How to Make Recipe Title
Step 1: Add the cubed potatoes to the crockpot.
Step 2: Add the diced onion, carrots, celery, and ham.
Step 3: Sprinkle the salt and pepper over the ingredients.
Step 4: Pour in the chicken broth and stir gently.
Cover and cook on Low for 6–8 hours or High for 3–4 hours, until the potatoes and vegetables are tender.
Step 5: About 30 minutes before the soup is finished, whisk together the flour, heavy cream, and sour cream in a bowl until smooth.
Pour the creamy mixture into the crockpot and stir well.
Step 6: Cover and continue cooking for the remaining 30 minutes.
Serve warm with shredded cheese, chopped chives, or your favorite soup toppings.
Important Recipe Notes
- Cut the potatoes evenly: Try to cut the potatoes into similar-sized cubes so they cook evenly in the crockpot.
- Use leftover ham: This is a great recipe for using leftover ham from Thanksgiving, Christmas, or Easter. Diced cooked ham works best.
- Don’t add the cream mixture too early: Add the flour, heavy cream, and sour cream during the last 30 minutes of cooking to help keep the soup creamy and prevent the dairy from separating.
- Check the potatoes: Cooking times can vary depending on the size of the potato pieces and your slow cooker. The soup is ready when the potatoes and vegetables are tender.
- Adjust the thickness: For a thicker soup, you can mash a few of the cooked potatoes directly in the crockpot before serving.
- Add toppings at the end: Shredded cheese, chives, green onions, or extra black pepper make delicious toppings.
- Season to taste: Ham and chicken broth can already contain quite a bit of salt, so taste the soup before adding more salt.
Crockpot Ham and Potato Soup
Ingredients
- 4 –5 cups russet potatoes peeled and cubed
- 1/2 large yellow onion diced
- 2 large carrots peeled and diced
- 1/2 cup chopped celery
- 16 ounces diced ham
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups chicken broth
- 1/4 cup flour
- 1 1/2 cups heavy cream
- 1/2 cup sour cream
Instructions
- Add the cubed potatoes to the crockpot.
- Add the diced onion, carrots, celery, and ham.
- Sprinkle the salt and pepper over the ingredients.
- Pour in the chicken broth and stir gently.
- Cover and cook on Low for 6–8 hours or High for 3–4 hours, until the potatoes and vegetables are tender.
- About 30 minutes before the soup is finished, whisk together the flour, heavy cream, and sour cream in a bowl until smooth.
- Pour the creamy mixture into the crockpot and stir well.
- Cover and continue cooking for the remaining 30 minutes.
- Serve warm with shredded cheese, chopped chives, or your favorite soup toppings.
