Quick prep leads to delicious Slow Cooker Ham and Potato Soup, a staple for cozy nights and satisfying comfort food. Try this recipe today!
Slow Cooker Soup Recipes make busy Fall and Winter cooking so much easier. Coming home on a cold day to a big batch of Vegetable Beef, Baked Potato Soup or Ham and Potato Soup will warm you up in an instant.
Why You’ll Love This Soup?
- Minimal prep with hands-off cooking. Perfect to toss into the crockpot, delivering delicious flavor as if you spent hours in the kitchen!
- Easily customizable with different veggies and toppings!
Sabrina’s Slow Cooker Ham and Potato Soup Recipe
Slow Cooker Ham and Potato Soup is a delicious and time-tested meal that will satisfy the whole family. By using the slow cooking method, you get all the amazing taste of decadent soup without standing over the stovetop for hours. This is one of my staple dinners to prepare for a chilly weeknight. You can prep the ingredients in just a few minutes and toss them all in the pot. The slow cooker will simmer away on its own, melting the vegetables into this delicious creamy base.
Recipe Card
Ingredients
- 8 cups russet potatoes , diced
- 1 yellow onion , diced
- 2 large carrots , peeled and chopped
- 1/2 cup celery , chopped
- 16 ounces ham , cubed
- 1 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1/4 cup flour
- 4 cups chicken broth
- 1 1/2 cups heavy cream , (you can also substitute whole milk)
- ½ cup sour cream
Instructions
- Add the potatoes, onion, carrot, celery, ham, salt, pepper, and chicken broth to your slow cooker and cook on low 7-8 hours, or high 4-5 hours.
- Using a potato masher, mash about ⅓ of the potatoes (don't worry the ham won't really mash that much)
- Add the flour, heavy cream/milk and sour cream and stir everything together.
- Cover and cook on high for an additional 15 minutes.
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Nutrition
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Note from Sabrina
Take this delicious soup to the next level by giving it a loaded-potato twist. Top each bowl with crispy bacon crumbles, shredded cheddar cheese, green onions, and a generous dollop of sour cream. It will give you all the delicious flavors of a baked potato incorporated into a warm, comforting soup, perfect for chilly fall nights.
Table of Contents
About this Recipe
This soup is perfect for any occasion. Whether you are feeding a crowd or just need a hearty dinner idea for the family. With minimal prep, you can toss all 9 ingredients into the slow cooker and it will be ready to enjoy in no time. Nothing beats, a creamy, potato filled soup!
Kitchen Tools & Equipment
- 6-Quart Slow Cooker: I recommend using a standard-sized slow cooker which is around 6 quarts. Cover the crockpot and cook on low or high heat, depending on your schedule.
- Cutting Board and a Knife: Really, the only major step you’ll need to take in this recipe is to cut the vegetables. Use a good, sharp knife and a big cutting board to make easy work of your chopping.
- Potato Masher: You’ll use this sparingly, to gently mash some of the potatoes and create a velvety texture in your soup. Leave some chunks behind though, so you have that chunky texture and bite in the soup.
Can this be made ahead of time?
Absolutely, this recipe can be made ahead of time! Let the soup cool to room temperature before storing in an airtight container for up to three days. Reheat it in a pot over medium-low heat for the best results. Unfortunately, this is not a recipe I would recommend freezing since cream-based soups separate and create a grainy texture when defrosted.
Pairing Suggestions
Serve Ham and Potato soup as a main dish with Easy Dinner Rolls or Buttermilk Biscuits. The bread options go fabulously with the creamy soup and help round out the dinner, and who doesn’t love dipping delicious bread into creamy soup? You can even freeze these baked goods, so they’re ready to bake whenever you want to make soups like this.
How to Store
- Store: Always let the soup cool to room temperature before putting it in the fridge, but don’t leave it out for longer than 2 hours. In an airtight container, the leftovers can last about 3 days. After that, it’s time to throw it out and make more.
- Reheat: Reheat the soup in a pot over medium-low heat or, for a quicker option, in the microwave in 1-minute intervals until warmed to your liking.
- Freeze: Unfortunately, it is not recommended to freeze cream-based soups such as this, because the sour cream and milk will separate and create a grainy texture when defrosted.
Alternative Cooking Methods
Stove Top Method
- Add potatoes, onion, carrots, celery, ham, salt, pepper, and chicken broth to large pot.
- Bring to a boil, then turn down the heat to medium low.
- Cover and cook for 20-25 minutes, until potatoes and carrots are tender.
- Mash about half of the potatoes depending on your desired texture.
- In a bowl whisk together heavy cream and flour until smooth, then slowly stir into the soup.
- Add sour cream and simmer uncovered for 5-10 minutes until thickened.
- Serve and enjoy!
Instant Pot Method
- Add potatoes, onion, carrots, celery, ham, salt, pepper, and chicken broth to the pot.
- Seal and cook under high pressure for 8 minutes. Let it naturally release for 10 minutes, then quickly release the remaining pressure.
- Mash about half of the potatoes, depending on your desired texture.
- In a bowl whisk together heavy cream and flour until smooth, then slowly stir into the soup.
- Set the Instant Pot to Sauté and cook for 3-5 minutes until thickened.
- Stir in the sour cream and serve!
Related Posts
Cozy Creamy Potato Soups
Photos used in a previous version of this post.
Delicious and easy recipe. Thank you.
You’re welcome, Steph, thanks for the 5 stars.
We’ve made this soup several times now and really enjoy it. We just do a few changes. We add some garlic because my husband is Ukrainian and thinks garlic goes in every soup ?. Instead of heavy cream we use evaporated skim milk as we always have it on hand and it doesn’t curdle. We also thicken with cornstarch instead of flour as it’s easier to grab instead of the big flour canister. The sour cream makes it a cut above other recipes.
Thank you for the 5 stars, and I’m glad this soup fits the bill! These are good substitutions to know, and I don’t blame your husband for wanting garlic in this soup. Garlic is great.
Can you substitute Greek yogurt for the sour cream?
Absolutely. 5% fat is best, but 2% will also work, and you’ll use the same measurement.
I made this on stove top with 2 large potatoes and 1/2 ingredients in recipe.
My only suggestion is to cook it less time than the slow cooker recipe suggests.
Was very good will cook again. 1-2 hours.
Thanks for the great feedback Judy and for the great review.