Warm, creamy, and brimming with savory bites of ham and tender potato, this Crockpot Ham And Potato Soup is an easy recipe you’ll come back to again and again — perfect comfort food on chilly days.
Why You’ll Love This Recipe
- One-pot slow cooker magic: less mess, more flavor
- Uses leftover ham—zero food waste
- Hands-off cooking: set it and forget it
- Rich, creamy texture without standing over the stove
- Customizable heat level—mild to spicy in a snap
- Family-friendly crowd-pleaser (kids almost always ask for seconds)
- Prep in under 15 minutes, then relax
- Ideal winter recipe to warm up from the inside out
Let’s be honest: who doesn’t love the idea of strolling in after work to find a bubbling pot ready to ladle?
Ingredients
- 4 cups diced cooked ham (leftover Easter ham works great)
- 6 medium Yukon Gold potatoes, peeled and cubed (Russets also work)
- 1 medium yellow onion, finely chopped
- 3 celery stalks, sliced thin
- 3 large carrots, peeled and diced
- 4 cloves garlic, minced
- 5 cups low-sodium chicken broth (Swanson or Pacific foods)
- 2 cups whole milk (or half-and-half for extra creaminess)
- 3 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/4 tsp black pepper (freshly cracked if you can)
- 1 cup sharp cheddar cheese, shredded (plus more for garnish)
- Pinch of cayenne pepper (optional, for a gentle kick)
Directions
- Melt and mix
In a medium skillet, melt butter over medium heat. Whisk in flour to make a roux—cook until it smells slightly nutty, about 1–2 minutes (watch closely to avoid browning too much). - Sauté veggies
Toss onion, celery, carrots, and garlic into the slow cooker. Stir in smoked paprika and thyme, coating those veggies with fragrant spices. - Add potatoes and ham
Scatter potato cubes and diced ham atop the veggie mix. This is where that leftover ham shines—no extra prep needed! - Pour in broth
Pour chicken broth slowly around the edges, lifting a bit of veggies so nothing sticks. Give a gentle stir—no need for full integration yet. - Cook low and slow
Cover and set your slow cooker to LOW for 6–7 hours (or HIGH for 3–4 hours). You’ll know it’s ready when the potatoes are tender and your kitchen smells like Sunday dinner. - Swirl in creaminess
About 15 minutes before serving, stir the milk (or half-and-half) into the soup, then whisk in your roux until the broth thickens slightly. - Melt cheese
Lower the heat to WARM. Add shredded cheddar, stirring until it melts into that velvety base. Taste for salt and pepper—adjust as needed. - Garnish and serve
Ladle into bowls, top with extra cheddar, a sprinkle of parsley, or crispy crumbled bacon. Dig in!
Tip: If you like a smoother texture, carefully blend half the soup with an immersion blender before adding cheese.
Servings & Timing
Makes about 6–8 hearty bowls
Prep Time: 15 minutes
Cook Time: 6–7 hours on LOW (3–4 hours on HIGH)
Total Time: For busy weekdays, start before work—dinner is ready when you walk in!
Variations
- Southwest twist: stir in 1 can of drained corn and chopped green chiles.
- Cheddar-bacon upgrade: add crumbled bacon and extra sharp cheddar at the end.
- Dairy-free swap: use coconut milk and nutritional yeast instead of dairy.
- Loaded-baked style: top with sour cream, chives, and crushed potato chips.
- Veggie boost: toss in a handful of spinach or kale during the last 10 minutes.
- Spicy sausage version: swap ham for smoked Andouille sausage slices.
Storage & Reheating
In the fridge: Store soup in an airtight container for up to 4 days. It actually tastes even better on day two!
Freezing tip: Portion soup into freezer-safe bags, squeeze out air, and freeze up to 3 months.
Reheating: Thaw overnight in the fridge, then warm gently on the stovetop over medium-low, stirring to recombine cream. Add a splash of broth if it’s too thick.
FAQs
Q: Can I use red potatoes instead of Yukon Gold?
A: Absolutely—red potatoes hold shape nicely, though they may need an extra few minutes to soften.
Q: My soup is too thin. How do I thicken it?
A: Whisk together 1 tbsp cornstarch and 2 tbsp cold water, then stir into hot soup until it reaches your ideal texture.
Q: Is this recipe gluten-free?
A: To make it gluten-free, swap the all-purpose flour for a 1:1 gluten-free flour blend or arrowroot starch.
Q: Can I prepare this on the stovetop instead?
A: Yes—sauté veggies in a Dutch oven, then add potatoes, ham, and broth, simmering covered for 20–25 minutes until tender.
Q: What’s the best way to shred my own cheese?
A: Using a box grater yields better melt—pre-shredded often has anti-caking agents that can affect creaminess.
Q: Any tips for low-sodium diets?
A: Use homemade bone broth or a low-sodium brand, and skip the added salt until you taste at the end.
Q: How do I reheat single servings without overcooking?
A: Warm gently in the microwave at 50% power, stirring halfway through to keep it smooth.
Q: Can I swap ham for chicken?
A: Sure—use cubed rotisserie chicken or shredded roasted chicken for a lighter twist.
Conclusion
With minimal fuss and maximum flavor, this Crockpot Ham And Potato Soup brings cozy vibes to any dinner table. Give it a whirl this week, then let me know how you jazz it up—drop a comment below or explore my Slow Cooker Soup collection for more easy comfort food ideas!
