This Slow Cooker Ham and Potato Soup is hearty and creamy. Loaded with ham, potatoes and veggies and finished with a bit of cream and sour cream for richness. This easy everyday meal is pure comfort food.
I have to confess, I love to make soups all year round. I don’t care if it’s 100 degrees outside, as long as I have a fan or air conditioning near by there’s nothing more comforting to me than a big bowl of soup. Of course, right now it’s freezing so this Ham and Potato soup is often requested by my family.
This soup is filled with diced ham and vegetables – potatoes, corn, carrots and celery and it’s also a great way to use any leftover ham you may have from the holidays. I usually pre-portion my leftover ham into zip top bags and freeze them for later use like in this Pressure Cooker Split Pea Soup with Ham
Another reason to make this creamy slow cooker ham and potato soup – besides the fact that it’s delicious – it’s how easy it is! Dump and go! Place the ham, vegetables and broth into the slow cooker and go about your day! You can cook it on HIGH for 4 hours or on LOW for 7 – 8 hours. After adding the cream and sour cream all you need is to cook it on high for another 15 – 30 minutes – that’s about the time it gets me to rally everyone and set the table!
- This recipe is gluten free.
- If you don’t have any leftover ham, just get some ham steaks at the supermarket and dice them.
- Here’s a great recipe for Homemade Chicken Stock
- Love slow cooker recipes? Here are a few delicious options:
Slow Cooker Potato Corn Chowder
Slow Cooker Cuban Mojo Pork
Slow Cooker Turkey Breast with Gravy
Slow Cooker Chicken Enchilada Soup
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- 2 pounds russett potatoes, peeled and cut into 1-inch cubes
- 12 ounces frozen corn
- 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
- 4 sprigs of fresh thyme or 1/4 teaspoon dried thyme
- 1/2 teaspoon ground black pepper to taste
- 4 cups chicken stock (homemade or store bought)
- 1/2 cup heavy cream
- 1/2 cup sour cream
- Chopped parsley for garnish (optional)
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.
The longer you cook the soup after adding the heavy cream and the sour cream, the thicker it will get.
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