This potato soup with evaporated milk is a great way to keep warm on cold nights. It's a hearty meal even picky eaters will love thanks to the cheesy flavor and perfect texture. If you've ever wanted to make a classic potato soup recipe, then you have to give this family favorite a try.
Love crockpot/slow cooker meals? Try my Crockpot Garlic Parmesan Chicken with pasta next!
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Homemade potato soup is one of our favorite comfort foods and just one of life's simple pleasures. You just need a few inexpensive, simple ingredients to make this hearty soup that is loved for its creamy texture and buttery taste.
This version is made in the crockpot to make things even simpler! Of course, you can make it in a Dutch oven or large soup pot over the stove too. It's really up to you and your schedule.
I also included some diced ham in the version, but you could use some crispy bacon instead. I like to use a potato masher to keep the soup a little bit chunky, but an immersion blender is a great way to make the soup smooth without having to transfer it to a blender.
I hope you give this simple potato soup a try the next time you need a warm up on a cold day!
Ingredients
Scroll to the bottom of the post for precise amounts and printable recipe card.
Chicken stock - or chicken broth from homemade, canned or carton. If you want to make things vegetarian, use vegetable broth and omit ham.
Russet potatoes - or try some Yukon gold potatoes or red potatoes.
Onion - adds great flavor
Black pepper
Ham - this is precooked ham. You can buy thick slices from the deli and dice them, or some grocery stores stock this already diced. We like to use Black Forest ham for this recipe because it isn't sweet like a honey ham.
12 ounce can evaporated milk - using evaporated milk helps make this soup creamy without adding the extra fat found in heavy cream. If you don't have evaporated milk on hand, then use whole milk (or 2% milk) and reduce the chicken broth by a half cup.
Cream cheese - adds amazing creaminess and a little tang. If you don't want cream cheese, use some heavy cream or omit for a thinner consistency.
Shredded cheddar cheese - adds that cheesy texture and flavor we expect from this creamy soup. I used white cheddar to keep the soup from turning yellow, but any good melting cheese will work.
Scallions aka green onions - for garnish and color.
Optional: any of your favorite toppings like a dollop of sour cream (or Greek yogurt), extra shredded cheese, and sliced green onions or chives.
Making potato soup with evaporated milk in the crockpot
1) Add the chicken stock, diced potatoes, chopped onions, black pepper and ham to your crockpot/slow cooker. Be sure to save about ½ cup of diced ham for later. Stir together and cover.
2) Cook on low heat for 6 hours or 4 hours on high heat, or until the potatoes are fork tender. Mash with a potato masher (or blend until desired consistency then return soup to crockpot).
3) Add the evaporated milk, softened cream cheese and 1 ½ cups shredded cheddar cheese to the potato mixture. Using a wooden spoon, stir the cheeses and evaporated milk into the soup, breaking up some of the potatoes if needed. Keep soup warm while you fry the ham.
4) In a small skillet over medium high heat fry up the reserved ½ cup of ham until crispy on the outside. I like to use a little oil spray or you could melt butter in the pan before adding the ham.
5) Serve with sliced green onions, fried ham pieces, and some extra shredded cheese.
Tip for success
Use regular milk in place of evaporated milk if that's what you have on hand. Reduce the broth amount to get desired consistency.
If you prefer a smooth soup use an immersion blender, food processor, or standing blender. Be sure to leave some space at the top when blending hot soup.
Quickly melt the cream cheese in the microwave before adding it to the soup.
How to Store Leftovers
Refrigeration: Allow the soup to cool to room temperature, then transfer it to an airtight container. Store it in the refrigerator for up to 3-5 days.
Freezing: To freeze, ladle the cooled soup into freezer-safe containers or resealable bags. Make sure to leave some space for expansion. Frozen ham and potato soup can last up to 2-3 months. Thaw overnight in the refrigerator.
Reheating: Reheat soup gently on the stovetop in a large saucepan or in the microwave at reduced power. Be sure to cover your bowl loosely. You may need to add a splash of broth or milk to restore the original consistency.
Can I make potato soup with evaporated milk on the stovetop?
Yes. On the stovetop, simmer the soup until the potatoes are tender in a large saucepan. You can then follow the remaining recipe steps.
What kinds of meat can I use in potato soup other than ham?
Bacon is the best substitute for ham. Smoked sausage is another option.
More easy potato recipes
- Scalloped Potatoes with Ham and Cheese
- Corn Soup with Potato and Bacon
- Creamy Potato Soup
- Crockpot Mashed Potatoes
- Air Fryer Mashed Potatoes
This potato soup with evaporated milk recipe was updated in November 2024 with new photos!
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Potato Soup with Evaporated Milk
Ingredients
- 4 cups chicken broth low sodium
- 4 pounds russet potatoes peeled and chopped
- ½ cup onion chopped
- ½ teaspoon black pepper
- 1 pound ham cubed, reserve ½ cup
- 12 ounce can evaporated milk
- 4 ounces cream cheese softened
- 2 cups shredded cheddar cheese, sharp reserve some for topping or increase amount
Favorite Garnishes:
- Sliced green onions, sour cream, shredded cheese
Instructions
- In your slow cooker add the chicken broth, cubed potatoes, diced onions, black pepper and diced ham. Remember to reserve ½ cup of ham for later. Stir together and cover with lid.
- Cook on low heat for 6 hours or 4 hours on high heat, or until the potatoes are fork tender. Mash with a potato masher (or blend until desired consistency then return soup to crockpot).
- Add the evaporated milk, softened cream cheese and 1 ½ cups shredded cheddar cheese to the potato mixture. Using a wooden spoon, stir the cheeses and evaporated milk into the soup, breaking up some of the potatoes if needed. Keep soup warm while you fry the ham.
- In a small skillet over medium high heat fry up the reserved ½ cup of ham until crispy on the outside.
- Ladle into bowl, top with the reserved cheese, fried ham and desired toppings.
Notes
Nutrition
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