Crockpot ham and potato soup is a combination of creamy potatoes in bites of juicy ham with a mix of delicious veggies for a full, easy to make meal.
Are you in the mood for a warm and comforting home-cooked meal? Look no further than this mouthwatering crockpot ham and potato soup recipe. Packed with savory flavors and hearty ingredients, this soup is the ultimate comfort food that will satisfy all your cravings.
In this easy-to-follow recipe, we share the secrets to creating a rich and creamy soup that is sure to become a family favorite. Our Crockpot method allows the flavors to meld together beautifully, resulting in a soup that is both delicious and convenient.
Tender chunks of ham, velvety potatoes, and a medley of vegetables come together in a flavorful, creamy broth that will warm you from the inside out.
Whether you’re looking for a quick weeknight dinner or a comforting meal on a chilly day, our crockpot ham and potato soup is the perfect choice. Gather your ingredients, set it and forget it, and enjoy a hearty and delicious meal that will leave you wanting seconds.
How To Make Crockpot Ham And Potato Soup
- Cubed ham
- Heavy cream
- Cheese (optional)
Helpful tips and additions for the recipe
- For a more cheesy potato soup, you can add in shredded cheese into the broth. Be sure to shred your own cheese if adding this into the recipe.
- I do not blend the potato soup but before adding the cream I did take a potato masher and mash up some of the potatoes. I think the whole potatoes brings in a nice texture so I do not blend everything smooth. Instead I leave chunky bits throughout the crockpot ham and potato soup.
Making the crockpot ham and potato soup recipe
- First, diced the carrots and celery. Peel and dice the potatoes as well.
- Now, in the crockpot add all the diced ingredients with the ham. To the side, mix 1 cup of broth with the cornstarch.
- Next, pour the other 3 cups in the crockpot then add in the cornstarch slurry you just made with it.
- Cover the crockpot cook on high for 3 hours or low for 6-7 hours. Try ti stir the soup at least once in the middle of the cooking process. When the soup is finished add in the heavy cream and season to taste with salt and pepper.
Frequently Asked Questions (FAQs)
Which potatoes hold up best in soup?
With the many soup recipes on this site I have found russet potatoes and Yukon to hold up the best in soups and stews.
How do you thicken ham and potato soup?
This recipe using cornstarch since it’s made in the slow cooker. But, for my normal potato soup recipes I always use a bit of flour to help thicken the soup. The potatoes leave behind starch but it’s not enough on its own.
Will heavy cream thicken potato soup?
Not on its own. The soup needs to already have a thickness to it caused by cornstarch or flour. Even in a super cheesy, creamy soup like broccoli and cheddar it’s already thick before you add those things. Heavy cream enhances the flavor of the broth and the fat mixed with the mashed potatoes gives a very velvet-like texture.
What to serve with crockpot ham and potato soup
Crockpot Ham And Potato Soup
- 4 medium russet potatoes, peeled & diced
- 2 carrots, peeled & chopped
- 2 ribs celery, diced
- 1 pound diced ham
- 4 cup chicken broth
- 3 tablespoon cornstarch
- 1/2 cup heavy cream
- 8 ounce block of cheddar cheese, grated or cubed (optional)
- First, preheat the oven to 350F. I recommend using a store bought rotisserie chicken but you can cook and use your own shredded chicken as well. Chop the chicken, this way it's spread out the casserole dish evenly.
- Now, in a small bowl combine room temperature cream cheese, cottage cheese, sour cream and cream of chicken. Then, add in the seasonings listed in the recipe.
- Then, combine the chicken with the creamy mix and spread it out in a baking dish.
- Next, crumble a sleeve of ritz crackers and mix with melted butter. Sprinkle this across the top of the casserole dish.
- Place uncovered in the preheated oven for 30 minutes or until the top is golden brown.
- Lastly, allow to cool a bit before serving.