Creamy Slow Cooker Ham and Potato Soup
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
