There is nothing like a warm bowl of this Slow Cooker Ham and Potato Soup to soothe the soul on a chilly day!
When I’m short on time or just downright tired, this soup always comes to my rescue! Toss the ingredients into the slow cooker, go about your day, and come home to a meal that smells like love. Creamy, hearty and full of flavor, this soup reheats beautifully and taste even better the next day!
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Slow Cooker Ham and Potato Soup: Why You’ll Love It
- Budget-Friendly: This recipe uses inexpensive, pantry staples. Great for feeding a crowd on a tight budget.
- Dairy-Free Alternatives: With a simple two ingredient swap, you can make this soup dairy-free. Check the recipe card below for details.
- Leftover Ham: If you have any leftover ham from the holidays, this is a great recipe to have handy!
- Set it and Forget it: Crockpot recipes are my favorite kind of lazy recipes. Put all the ingredients into the slow cooker and return hours later to a tasty, filling and nutritious meal that smells amazing.
Ingredients and Substitutions
Be sure to check the printable recipe card below for the complete ingredient list and their exact quantities.
- Potatoes: Although any type of potato can be used, I prefer Yukon gold or Russet potatoes which tend to naturally soften and dissolve, thickening the broth perfectly. Read my recipe tips for thickening the soup without the use of flour or starches.
- Ham (cubed or leftover ham): Provides savory depth and a smoky taste. You can use cooked, cubed ham (purchased at any supermarket or grocery store) or leftover ham or a ham bone.
- Aromatics/Veggies: Onion, garlic, celery and carrots make the base of the soup adding layers of flavor. As for the corn, you can use fresh or frozen corn (no need to thaw it out). Canned corn, drained can also be used.
- Broth: You can use chicken broth or vegetable stock (broth). For a more pronounced ham flavor, you can use a combination of water and ham base, Please be mindful of the saltiness of this type of product when making the broth.
- Thickeners: Although I think smashing some of the cooked potatoes and adding them back into the soup creates the perfect creamy consistency for the soup, I also recommend adding a bit of heavy cream or half and half and/or sour cream to thicken the soup. These two ingredients also add a rich, luxurious texture to the soup. For dairy-free alternatives, use plant-based ingredients (see details on the printable recipe card below).
How to Make Potato Ham Soup in the Crockpot?
Be sure to check the printable recipe card below for detailed instructions and exact cooking times.
- Prep: Wash, peel and cut the potatoes. Chop the onion, celery and carrots. Mince the garlic. Cut the ham (or use leftover ham, diced or a ham bone)
- Load the Slow Cooker: Add the potatoes, onion, carrots, celery, garlic, broth, thyme and pepper, ham or ham bone into the crockpot. Stir to combine.
- Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender.
- Finish for Creaminess: About 15 minutes before serving, add cream and sour cream and simmer on high for about 15 minutes. This will help to create a rich and creamy texture. You can also mash a few pieces of potato (about 1/2-3/4 cup) and return them to the soup to create a thicker consistency.
- Serve: Ladle into bowls and serve. You can top the soup with extra sour cream, shredded cheese (cheddar works great!), chopped parsley, chopped green onions and/or crusty bread on the side.
Recipe Tips
- Adding Texture and Creaminess: Mashing a few potato chunks helps create a thickened broth without the addition of flour or starches. Leaving most of the potatoes whole gives the soup texture – creating the perfect balance between a creamy-yet-chunky soup.
- Don’t Over Cook Dairy: Adding the cream and sour cream too early (or at the beginning of the cooking process is not a good idea. Cooking these products for hours will separate and curdle the liquid base. Always add dairy products near the end.
- Use What You Have: This potato ham soup is very forgiving – leftover ham, different types of potatoes (Russet, gold, red), different types of broth (chicken, vegetable, ham), dairy or plant-based products, fresh, frozen or canned corn all work.
Frequently Asked Questions
Can I use frozen potatoes or hashbrowns?
Although I have not tested this recipe with frozen potatoes or hasbrowns the short answer is yes. However, keep in mind that frozen potatoes release extra water and soften faster. If you do, reduce the overall amount of liquid and check for doneness early so the potatoes don’t desintegrate.
What if I don’t have heavy cream?
You can use whole milk, half-and-half, or a combination of both. The texture will be lighter but still comforting.
Can I make this soup on the stovetop instead of a slow cooker?
Absolutely. Sauté the aromatics in a bit of olive oil and/or butter, add the rest of the ingredients (except the cream and sour cream) and bring to a quick boil. Reduce the heat and simmer until the potatoes are tender (about 25-35 minutes). Add the remaining ingredients and simmer for about 5-10 minutes. Check for seasoning and serve.
Is this soup gluten-free?
Yes, this crockpot soup is naturally gluten-free.
Can this soup be made dairy-free?
Absolutely! Instead of heavy cream, you can use any plant-base milk or cream. I personally love cooking with extra creamy oat milk as it adds a much creamier consistency compared to other options like almond or soy milk. As for the sour cream, you can use vegan sour cream or unsweetened, plain vegan yogurt. More details on recipe card below.
Make-Ahead, Storing, Freezing & Reheating
- Make Ahead: This soup tastes even better the next day. Flavors meld and deepen as the soup sits.
- Storage: Refrigerate in an airtight container for up to 4 days.
- Reheating: Reheat gently over low heat on the stove. If too thick, add a splash of broth or milk to loosen. It can also be reheated in the microwave.
- Freezing: Soups that contain cream may separate when frozen/thawed. If you plan to freeze, skip adding the creamy finish, instead add it when reheating.
Serving Suggestions
- Crusty bread, homemade biscuits or cornbread are perfect for dunking and soaking up the creamy broth.
- A simple green salad or sautéed green beans to add extra veggies to the meal.
Take a look at these other soup recipes:
Tools Needed
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John Boos Rectangular Cutting Board
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Slow Cooker Crock Pot
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Shun Classic Chef’s Knife 10-inch
Creamy Slow Cooker Ham and Potato Soup
This Slow Cooker Ham and Potato Soup is loaded with tender potatoes, smoky ham, and veggies in a creamy broth. This easy crockpot soup recipe is easy enough to make for weeknight dinners, and comforting enough to warm you up from the inside out. Naturally gluten-free with dairy-free alternatives.
Ingredients
- 2 pounds russett potatoes, peeled and cut into 1-inch cubes, (see notes)
- 12 ounces frozen corn, (see notes)
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery ribs, diced
- 4 garlic cloves, minced
- 12 ounces ham steaks, diced into 1/2-inch cubes, (see notes)
- 4 springs fresh thyme or 1/4 teaspoon dried thyme
- 1/2 teaspoon ground black pepper to taste
- 4 cups chicken stock, (vegetable broth or ham broth can be used)
- 1/2 cup heavy cream, (see notes for dairy-free option)
- 1/2 cup sour cream, (see notes for dairy-free option)
Toppings and Garnishes (optional)
- Chopped parsley, sliced green onions, shredded cheese, sour cream
Instructions
- Place the potatoes, corn, onion, carrots, celery, garlic, ham, thyme and ground black pepper in the slow cooker. Pour the chicken broth over. Stir well, cover and cook on low for 7-8 hours or on high for 4 hours.
- Scoop out some of the potatoes into a plate and mash them with a fork (it’s OK if you get some of the ham and other vegetables – they won’t really mash much). Return the mashed potatoes to the crock pot, stirring them in to thicken the broth.
- Stir in the heavy cream and sour cream and cook on high for 15 to 30 minutes.
- Taste for seasoning and serve. Garnish with chopped fresh parsley if desire.
Notes
- Thickening the Soup: The easiest way to thicken the soup is by removing some of the cooked potatoes from the soup (about 1/2-3/4 cup of potatoes) and mashing them with a fork. Return the mashed potatoes back into the crockpot and stir into the soup to combine.
- Dairy-Free Alternatives: Instead of heavy cream, you can use any plant-base milk or cream. I personally love cooking with extra creamy oat milk as it adds a creamier consistency to foods compared to other options like almond or soy milk. As for the sour cream, you can use vegan sour cream or unsweetened, plain vegan yogurt.
- Not all Dairy-Free Options Work Well: Although plant-based, dairy-free alternatives made with coconut (such as this coconut heavy cream) can be used, they will change the flavor profile of the soup. I highly recommend you use products made with almonds, cashews, soy and oats for a cleaner, more traditional flavor.
- Potatoes: Any potato variety can be used although I prefer Russet or gold potatoes because of their texture.
- Ham: If you are using store-bought ham, try to choose nitrate-free or lower-sodium options when possible. If you bake your own ham or enjoy holiday leftovers, repurposing them in this soup is a delicious way to avoid food waste – while stretching your budget.
- Corn: Although frozen corn is one of my go-to options when making this soup, fresh corn (taken from the cob) and/or canned corn, drained can be used.
- Broth: You can use chicken broth or vegetable stock (broth). For a more pronounced ham flavor, you can use a combination of water and ham base, Please be mindful of the saltiness of this type of product when making the broth.
- Make Ahead: This soup tastes even better the next day. Flavors meld and deepen as the soup sits.
- Storage: Refrigerate in an airtight container for up to 4 days.
- Reheating: Reheat gently over low heat on the stove. If too thick, add a splash of broth or milk to loosen. It can also be reheated in the microwave.
- Freezing: Soups that contain cream may separate when frozen/thawed. If you plan to freeze, skip adding the creamy finish, instead add it when reheating.
Nutrition
Calories: 297 kcal, Carbohydrates: 32 g, Protein: 16 g, Fat: 12 g, Saturated Fat: 6 g, Cholesterol: 50 mg, Sodium: 761 mg, Potassium: 989 mg, Fiber: 4 g, Sugar: 3 g, Vitamin A: 2925 IU, Vitamin C: 33.6 mg, Calcium: 83 mg, Iron: 4.9 mg
This post was updated to provide the reader with better, relevant information. The recipe remains the same.
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