Slow Cooker Ham Potato Soup Recipe
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This Slow Cooker Ham Potato Soup is the cozy, creamy bowl of comfort I make whenever the weather turns chilly and my schedule gets packed. You just toss the potatoes, veggies, and diced ham into the crockpot in the morning, and by dinnertime you’ve got a thick, hearty soup that tastes like it simmered on the stove all day.
This soup became an offshoot of my Potato Cheese Soup one evening when I had some leftover ham. I just love how easy this soup is to make.
It’s also my favorite way to use up leftover ham after Easter or the holidays!
Why You’ll Love This Recipe
- Hands-off and super easy – just 15 minutes of prep, then the slow cooker does all the work.
- Creamy and hearty – tender potatoes, savory ham, and a silky broth make this a filling, all-in-one meal.
- Perfect for leftovers – it’s a comforting and delicious way to use up leftover holiday ham, and it reheats beautifully.
Ingredients You’ll Need
- Potatoes – Russet potatoes break down just enough to naturally thicken the soup while still holding their shape. Cut them into even cubes so they cook at the same rate.
- Yellow onion or white onion – Adds a mild sweetness and savory base flavor.
- Carrots – Brings color and a touch of sweetness.
- Celery – A classic soup vegetable.
- Diced ham – Use pre-diced ham from the store or leftover ham from a holiday dinner. Both work great!
- Salt and pepper – Simple seasoning. Since ham is already salty, you can taste and adjust at the end.
- Chicken broth – The flavorful base of the soup. Low-sodium broth gives you more control over the saltiness.
- All Purpose Flour – Helps thicken the soup so it’s creamy, not watery.
- Heavy cream – Makes the soup rich and velvety.
- Sour cream – Adds a subtle tang and extra creaminess.
See the recipe card below for full measurements.
Equipment
- 6-quart slow cooker (crockpot)
- Vegetable peeler
- Cutting board and sharp knife
- Medium mixing bowl
- Whisk
- Ladle
Substitutions and Variations
- Potatoes– Swap russets for Yukon Golds for a naturally buttery flavor and creamier texture. You can leave the skins on if you prefer a more rustic soup.
- Broth – Use vegetable broth or ham broth instead of chicken broth.
- Lighter version – Replace the heavy cream with half-and-half or whole milk. The soup will be a little thinner.
- Thicker soupn- Mash some of the potatoes with a potato masher right in the crockpot before adding the cream mixture.
How to Make Slow Cooker Ham Potato Soup
Step by Step Instructions Overview. Full details in recipe card.
Step 1 – Add the cubed potatoes to the slow cooker.
Step 2 – Add the diced ham.
Step 3 – Add the onion, carrots, and celery.
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Step 4 – Sprinkle with salt and pepper, then pour in the chicken broth.
Step 5 – Cook on low for 6–8 hours or on high for 3–4 hours, until the potatoes are fork-tender. About 30 minutes before it’s done, whisk together the flour, heavy cream, and sour cream. Stir it into the soup and let it finish cooking
Serve and top. Ladle into bowls and add your favorite toppings like shredded cheese and chives.
Time Saving Tips ⏰
- Prep the night before. Peel and cube the potatoes and chop the vegetables ahead of time. Store the potatoes covered in water in the fridge so they don’t brown, then drain before adding to the crockpot.
- Buy pre-diced ham. It saves you a step and is easy to find in most grocery stores.
- Use pre-chopped vegetables. Many stores sell diced onion, carrots, and celery (sometimes as a “mirepoix” mix) to cut down prep time.
- Whisk the cream mixture well. Whisking the flour into the cream and sour cream until smooth prevents lumps in your soup.
- Set a reminder. Set a phone timer for the 30-minute mark so you don’t forget to add the cream mixture.
What to Serve With Ham Potato Soup
This soup is a meal on its own, but it’s even better with Crusty garlic bread, Cornbread or warm dinner rolls for dipping
Topping ideas: shredded cheddar cheese, chopped chives or green onions, crumbled bacon, a dollop of sour cream, or a sprinkle of black pepper.
Storage and Reheating
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating – Warm on the stovetop over medium-low heat, stirring often, or reheat individual portions in the microwave. The soup will thicken as it sits, so add a splash of broth, water or milk to loosen it up.
- Freezing – Cream-based potato soups can get a little grainy after freezing. If you want to freeze it, the best option is to freeze it before adding the cream mixture. Freeze for up to 3 months,
FAQs
Can I use leftover holiday ham? Yes! This recipe is perfect for leftover spiral ham or baked ham. Just dice it into bite-sized pieces and use about 16 ounces.
Do I need to peel the potatoes? Peeling gives you the creamiest, smoothest soup, but you can leave the skins on for extra texture and a more rustic look. Just scrub them well first.
How do I make the soup thicker? Mash some of the potatoes right in the slow cooker before adding the cream mixture, or whisk an extra tablespoon or two of flour into the cream. Letting it cook uncovered for the last 30 minutes also helps.
Why did my soup curdle? Dairy can separate if it’s added to a soup that’s boiling rapidly. Whisking the flour into the cream and sour cream first helps stabilize it. If your slow cooker runs hot, switch it to low before adding the cream mixture.
Can I put raw potatoes in the slow cooker? Yes! The potatoes go in raw and cook until tender. Cut them into even, bite-sized cubes so they cook evenly.
Can I make this on the stovetop? Yes. Simmer the potatoes, veggies, ham, seasoning, and broth in a large pot for about 20–25 minutes until the potatoes are tender, then stir in the cream mixture and cook another 5–10 minutes until thickened.
Is this soup too salty with ham? Ham brings a lot of salt on its own, so I recommend using low-sodium chicken broth and tasting before adding extra salt at the end.
More Recipes You’ll Love
Slow Cooker Ham Potato Soup
Equipment
- slow cooker
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 tsp. salt
- 1/4 tsp. 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 onion, carrots, celery, and ham.
- Sprinkle salt and pepper over top.
- Add 4 cups chicken broth.
- Cook on low for 6-8 hours or high for 3-4.
- 30 minutes before cooking is finished, whisk together the flour, heavy cream, and sour cream. Add to the crock pot and stir, and finish cooking.
- Serve with shredded cheese, chives, or your favorite toppings.
Nutrition
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