Slow Cooker Ham and Potato Soup

There’s no better feeling than walking in the door to a steaming bowl of this slow cooker ham and potato soup on a cold night. The meat and potatoes cook so low and slow that the end result is a super thick, creamy, and delicious meal. And all you have to do is put it in the slow cooker!

If you’ve never made a slow cooker soup before, this is the perfect place to start. I love making this slow cooker ham and potato soup whenever I have lots of leftovers after a holiday. Just chop things up in the morning and let the slow cooker do its magic all day. You’ll come home to a filling meal that smells amazing without ever having to stand over a stove.

The best part? The recipe is very simple, but the flavor is not. The potatoes cook down until they’re totally tender and thicken up the soup. Get a big bowl, some bread, and dig in.

Why You Will Love This Recipe

This recipe is a great choice for busy weeknights because you dump everything into one pot. No monitoring a pot on the stove means less dirty dishes! The slow cooker will turn the vegetables so tender and the broth will be creamy and full of flavor.

One thing I love about this hearty soup is that it feeds a lot of people. You only need a few ingredients, and the end result will satisfy a crowd. The soup is the perfect blend of chunky meat and soft vegetables. It’s the kind of hearty, filling soup that you love when it’s cold outside.

What You Need

Here are a few things you’ll need to make this soup.

Potatoes

Russets are my favorite for this dish since they tend to break down more than other types of potatoes, which adds more starch to the broth. Dice them evenly to ensure they cook at the same speed in the crockpot. For heartier chunks that stay intact, substitute waxy Yukon Gold potatoes for Russet potatoes.

Ham

Using thick-cut diced ham provides a rich, savory and subtly smoky flavor throughout the dish with minimal added work. It is the ideal way to use up holiday leftovers, although you could also just buy a pre-cooked ham steak at the supermarket. If you don’t have ham on hand, try adding in some crumbled cooked bacon or even slices of smoked sausage for a similar result.

Heavy Cream

Heavy cream gives this soup its rich, creamy texture and silky smooth finish. Add the cream during the final stages of cooking to avoid curdling. You can also add half-and-half or whole milk with a little cornstarch instead if you’d like to keep the calories down.

How to Make Slow Cooker Ham and Potato Soup

Pull out your cutting board and slow cooker and let’s make a meal!

Prep the Ingredients

Peel and chop the potatoes, onions and celery. Cut the ham into 1/2-inch chunks. Keep all the ingredients roughly the same size so that everything cooks evenly in the slow cooker.

Load the Crockpot

Place all of the chopped vegetables and diced ham in the bottom of the slow cooker. Sprinkle on a few leaves of fresh thyme, plus salt and pepper to taste.

Add the Broth

Pour the chicken broth into the slow cooker until the vegetables and ham are mostly covered. Cover the crockpot and cook on low for 6-8 hours.

Thicken the Base

When the potatoes are fork-tender, take a potato masher and mash about one-third of them inside the pot. This will thicken the soup.

Stir in the Cream

In the last 15 minutes of cooking, stir in the cream. Let the mixture warm through before serving the soup in large bowls.

My Top Recipe Tips

Don’t cook this recipe on high to save time, if you can help it. Cooking it on low will allow the smoky flavors to permeate the flavorless potatoes and celery. Also, don’t let the potatoes break down entirely; it’s best to leave some pieces intact. 

For those who prefer a super creamy, almost chowder-like texture, you can add a thickener to the pot. Simply mix 2 tbsp of cornstarch with a few tablespoons of cold water until smooth. Pour the cornstarch mixture into the bubbling pot along with the heavy cream. This will give the soup a thicker consistency within 10-15 minutes.

To make your life easier in the morning, chop up all of the vegetables and meat the night before. Put them in an airtight container and store them in the refrigerator. In the morning, simply dump everything in the slow cooker and press a button before you head out the door.

Storage and Reheating

• Store: Once cooled, transfer leftovers to an airtight container and refrigerate for up to 4 days.
• Freeze: I don’t recommend freezing this soup as the dairy and potato chunks will be very grainy and mushy once thawed.
• Reheat: Gently warm individual bowls in the microwave or heat a larger amount in a saucepan over medium-low heat on the stove.

Serving Suggestions

• Thick slice of warm crusty French bread for serious dipping.
• Simple side salad with a lemon vinaigrette dressing.
• Handful of sharp cheddar cheese on top.
• Warm, buttery, freshly baked buttermilk biscuits.

Frequently Asked Questions

Can I make this soup completely dairy-free?

Yes! Leave out the heavy cream at the end of cooking and mash more of the cooked potatoes into the soup for a thick, creamy texture without using any milk products.

Can I put a leftover ham bone in the slow cooker?

Sure! Adding the entire ham bone to the pot gives the soup an incredible amount of flavor. Just be sure to remove the bone from the pot before adding the cream.