Slow Cooker Ham and Potato Soup
Disclosure: This post may contain affiliate links. When you click on a link and/or make a purchase, I may be paid a small commission at no additional cost to you. Additionally, as an Amazon Associate I earn from qualifying purchases. Please read my Disclosure page for more information.
Slow cooker ham and potato soup is comfort food the whole family will love. This hearty meal is easy to prepare, full of delicious flavors and sure to hit the spot.
Made with tender chunks of ham, creamy potatoes and savory seasonings, this easy meal takes just 10 minutes of prep. Then it’s hands-off as the crockpot does all the hard work.
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
Most of the time we rely on soup recipes for cold days, but this recipe is on regular rotation year round. It’s a longtime family favorite and never disappoints. And the savory ham and hearty potatoes combined with minimal effort to prepare makes this a great choice for busy weeknights.
More easy soup recipes…
This is also a great way to use up leftover ham from Christmas dinner and holiday meals. Don’t forget about the leftover ham bone! It adds a ton of flavor to pinto beans and is a great addition to the dried bean variety pack. If you happen to catch a ham on sale, grab an extra one and use my guide for freezing ham to save it for a future meal.
Ingredients Needed
- potatoes – I use honey gold potatoes. They are naturally buttery, sweet, and ultra creamy.
- ham cubes – you can use store-bought ham cubes or ham steaks.
- chicken stock – chicken broth can be substituted, the stock is just a little richer.
- heavy cream – makes for a creamy soup.
- onion – I chose white onion, but any variety will work.
- minced garlic – use fresh or store bought. In a pinch, garlic powder can be used instead.
- parsley flakes – adds a slightly herby flavor.
- kosher salt and black pepper – just to taste.
- unsalted butter – I like unsalted butter because we can control the salt content and add more as needed.
Get the complete ingredients & directions in the recipe card below.
How to Make the Slow Cooker Ham and Potato Soup Recipe
Add the ham and potatoes to the slow cooker.
Pour the heavy cream and chicken stock over the top.
Add the onion, garlic, salt, pepper, and parsley. Stir to combine.
Place the butter on top and cover with the lid.
Cook on High for 4 hours, stirring once per hour, or until the potatoes are tender.
Ladle soup into bowls and serve.
Tips for Making
- Potatoes can be peeled or not, go with your preference.
- As the soup is cooking, adjust the salt and pepper as needed.
- We used a 2.5 quart slow cooker for this recipe, which is perfect for a small batch of soup.
- If you would like to double the recipe, use a larger crockpot. Or if you have an Instant Pot you can use the Slow Cooking function.
Variations & Substitutions
- Potatoes – Russet potatoes, Yukon gold potatoes, or baby reds can be used.
- Half & Half – substitute for the heavy cream to lower the calories and fat content.
- Fresh Veggies – if desired chop a large carrot or add some baby carrots. Broccoli would be good here, too.
- Smoked sausage – swap the ham for smoked sausage slices for a hearty soup option.
Stove Top Instructions
In a large soup pot over Medium heat, saute the onion in a little butter until translucent. Stir in the minced garlic and cook for 1 minute.
Add the ham, potatoes, salt, pepper, cream, and parsley. Bring to a boil, then reduce the heat to simmer for 20 minutes or until the potatoes are tender.
Make a cornstarch slurry and whisk it into the soup. Continue simmering until the soup has reached your desired consistency. Keep warm until you’re ready to serve.
How to Make Creamy Potato Soup
If you prefer a creamier potato soup use one of these methods:
- Mash the potatoes with a masher to add a little texture to the soup without pureeing the potatoes.
- Add a tablespoon of cornstarch or flour ¾ of the way into the cooking process. As the soup thickens, the flavor of the cornstarch/flour will cook out.
- Whisk together a tablespoon of cornstarch and a tablespoon of water to make a cornstarch slurry. Stir it in during the last 30 minutes of cooking.
What to Serve With Crockpot Ham and Potato Soup
Crockpot potato and ham soup goes great with oyster crackers, saltines, and dinner rolls. You can also top it with cheddar cheese, sour cream, green onions, or chives.
Because this is a one pot meal we typically don’t go crazy with the sides. As a lunch option, pair it with a simple salad or save room at the end of the night for no bake eclair cake or fudgy Texas sheet cake cookies.
How to Store
Place room temperature leftover soup in an airtight container in the refrigerator for up to 4 days. We do not recommend freezing because the texture gets a little funky when it thaws.
Reheat it in the microwave or over low heat on the stovetop. If the soup becomes too thick, add a splash of water, broth, or cream to loosen it up.
MORE TASTY
Crockpot Recipes
**Save Crockpot Ham and Potato Soup Recipe for Later**
Slow Cooker Ham and Potato Soup
Equipment
Ingredients
- 2 pounds potatoes, scrubbed and cubed
- 1 cup ham cubes
- 4 cups chicken stock
- 1 cup heavy cream
- ½ cup finely diced white onion
- 2 teaspoons minced garlic
- 1 teaspoon parsley flakes
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 8 tablespoons unsalted butter (1 stick)
Instructions
- Place the cubed potatoes and ham into the slow cooker
- Pour the chicken stock and heavy cream over the top.
- Add the onion, garlic, parsley, salt and pepper and stir to combine.
- Place the butter on top of the potato mixture, then place the lid on top.
- Set your slow cooker to High and cook for 4 hours, stirring every hour, or until potatoes are fork tender.
- Serve with garnishes if desired.
Notes
- I used honey gold potatoes in this recipe but you can use Yukon golds, russets or red potatoes if preferred.
- Substitute half & half for the heavy cream to reduce fat and calories.
- Adjust the salt & pepper levels to your taste as the soup cooks.
- This recipe was made in a 2.5 quart crockpot.
- Recipe can be doubled – be sure to use a larger slow cooker.
- Store cooled leftover soup in an airtight container in the refrigerator for up to 3-4 days. We don’t recommend freezing this soup.
Nutritional Estimate
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.
