Is there anything more comforting than a warm bowl of soup on a chilly day? If you're a soup enthusiast like me, you'll love this delicious and hearty Crockpot Ham and Potato Soup. Not only does it offer unbeatable flavor, but it's also incredibly easy to prepare, making it the perfect choice for a cozy family dinner or a comforting lunch.
With its mouthwatering flavor, Crockpot Ham and Potato Soup is a recipe that deserves a permanent spot in your dinner routine.
Whether you're cooking for a crowd or just craving a comforting bowl for yourself, this soup will undoubtedly satisfy your taste buds and warm your heart.
This potato soup is loaded with ham along with some onion. It cooks in chicken broth before getting creamy with cream cheese, evaporated milk and cheddar cheese.
We like to top it with scallions, more cheese and some fried ham pieces. Such a cozy meal.
Give it a try, and prepare to fall in love with this comforting classic.
Why you'll love it
Easy recipe: One of the biggest advantages of this recipe is its simplicity. Just gather your ingredients, toss them into your crockpot, and let it do all the work for you. Minimal hands-on time means more time for you to relax or attend to other tasks.
Simple Ingredients: This potato soup combines the savory goodness of ham, the creaminess of potatoes, and a medley of vegetables and spices. The result? A rich, creamy, and flavorful soup that will warm your soul.
Versatile and Adaptable: You can customize this recipe to suit your taste. Add extra vegetables, swap out the ham for bacon or turkey, or make it vegetarian by using vegetable broth and omitting the meat. It's a versatile recipe that can accommodate dietary preferences and whatever ingredients you have on hand.
Scroll to the bottom of the post for precise amounts and printable recipe card.
- chicken stock - or chicken broth from homemade, canned or carton
- russet potatoes - or try some golden potatoes like Yukon gold
- 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.
- 12 ounce can evaporated milk
- cream cheese - adds amazing creaminess.
- shredded cheddar cheese - adds that cheesy texture and flavor we expect from potato soup.
- Scallions - or green onion for garnish and color.
Cooking tips to know ahead
Choose the Right Potatoes: Potatoes are the star of the show in this ham and potato soup. Use starchy potatoes like Russet or Yukon Gold for a creamy texture. Cut them into evenly sized pieces to ensure they cook evenly.
Layer Ingredients: Layer the ingredients in your crockpot with potatoes at the bottom, followed by ham, vegetables, and seasonings. Pour broth over the top. This layering helps the ingredients cook uniformly.
Don't Overcook: Be cautious not to overcook the soup. Once the potatoes are tender, it's ready. Overcooking can turn the potatoes mushy.
Add Dairy Towards the End: If your recipe includes dairy products like milk or cream, add them in the last 30 minutes of cooking to prevent curdling.
Season to Taste: Taste the soup before serving and adjust the seasonings if necessary. Salt, pepper, and herbs like thyme or rosemary can enhance the flavor.
Making the soup
STEP ONE: In your slow cooker add the chicken stock, potatoes, onion, pepper and ham. Be sure to save some ham for topping the soup.
STEP TWO: Stir together and cover.
STEP THREE: Cook on low for 6 hours or on high for 4 hours, or until the potatoes are tender.
STEP FOUR: To the slow cooker add the evaporated milk, cream cheese and 1 ½ cups shredded cheddar cheese. Save some cheese for topping.
STEP FIVE: Using a wooden spoon stir the cheeses and milk into the soup, breaking up some of the potatoes as go. You want to break up some of the potatoes to help thicken the soup.
STEP SIX: In a small skillet over medium high heat fry up the reserved ½ cup of ham until crispy on the outside.
Serve with sliced green onions, fried ham pieces, and some shredded cheese.
How to Store Leftovers
If, by some miracle, you have leftovers, storing them properly will ensure they stay fresh and delicious:
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.
Reheating: Reheat soup gently on the stovetop or in the microwave. You may need to add a splash of broth or milk to restore the original consistency.
Yes, you can adapt this recipe for both methods. On the stovetop, simmer the soup until the potatoes are tender. For the Instant Pot, use the pressure cooking function for a faster result.
Absolutely! This soup is an excellent way to use up leftover holiday ham or any cooked ham you have on hand.
Yes, simply ensure all your ingredients, including the broth and any seasonings, are gluten-free. You can use cornstarch or a gluten-free flour substitute as a thickener.
Certainly! Bacon, turkey, or even chicken work well as alternatives to ham in this recipe.
More easy soups to love
Ham and Potato Soup
- 4 cups chicken stock broth
- 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 divided
- Scallions garnish
- In your slow cooker add the chicken stock, potatoes, onion, pepper and ham.
- Stir together and cover.
- Cook on low for 6 hours or high for 4 hours or until the potatoes are tender.
- To the slow cooker add the evaporated milk, cream cheese and 1 ½ cups shredded cheddar cheese.
- Using a wooden spoon stir the cheeses and milk into the soup, breaking up some of the potatoes as go. You want to break up some of the potatoes to help thicken the soup.
- 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 scallions.