Slow Cooker Ham and Potato Soup

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Slow Cooker Ham and Potato Soup that’s creamy, full of vegetables and chunks of ham, finished off with milk and sour cream for a easy and delicious hearty soup.

Slow Cooker Ham and Potato Soup that's creamy, full of vegetables and chunks of ham, finished off with milk and sour cream for a easy and delicious hearty soup.Slow Cooker Ham and Potato Soup is a delicious set it an forget it meal your family will enjoy that tastes like you stood by the stovetop tending to it for hours.

See how easy it is to prepare it in this video:

Soups are a big part of the Fall season for us, with their instant “warm you up” abilities and ability to freeze portions or take portions for quickly heated lunches. We are constantly keeping out slow cookers going in the winter for soups, especially this Slow Cooker Ham and Potato Soup.

This recipe was made in partnership with Smithfield who also sponsored this post for amazing Black Pepper Bacon Biscuits that incidentally would go fabulously with this soup!

Slow Cooker Ham and Potato Soup that's creamy, full of vegetables and chunks of ham, finished off with milk and sour cream for a easy and delicious hearty soup.With less than 20 minutes of prep work (I chop vegetables while watching my favorite reality shows) your slow cooker is set and ready to go.

The Slow Cooker Ham and Potato Soup simmers away on its own, melting the vegetables into this delicious creamy base. A quick mash, a bit of heavy cream and sour cream and dinner is served!

The best part of slow cooker meals like this Slow Cooker Ham and Potato Soup is that they’re perfect for weeknights now that everyone is back to school or for those hearty meals you’re going to need after a day spent out at the soccer fields watching the little ones run around in a pattern that almost resembles soccer (we just started toddler soccer here… and oh boy).

This Slow Cooker Ham and Potato Soup can be ready, waiting for you to come home, peel off the grass covered uniforms and eat! Slow Cooker Ham and Potato Soup that's creamy, full of vegetables and chunks of ham, finished off with milk and sour cream for a easy and delicious hearty soup.The Smithfield Anytime Favorites Hickory Smoked Cubed Ham used in this recipe was inspired by the flavors of Smithfield Ham which I grew up enjoy for holiday meals, but in really convenient packaging and in almost any cuts you could hope for which helps cut prep time drastically.

Slow Cooker Ham and Potato Soup that's creamy, full of vegetables and chunks of ham, finished off with milk and sour cream for a easy and delicious hearty soup.

Tools Used in the making of this Slow Cooker Ham and Potato Soup:
Slow Cooker: Love this slow cooker and how programmable it is, it has been a workhorse for me… until…
My New Slow Cooker: This recipe was made in this slow cooker. For larger roasts I also brown the meat in the insert and not lose a bunch of the flavor by transferring the meat and leaving the browned bits behind. If you’re thinking of a new slow cooker, consider it if your budget is open.
Better Than Bouillon: I almost never buy boxes of broth because I keep the beef, chicken and vegetable version of this Better Than Bouillon.
Spice Rack – I buy spices in bulk from local grocers and from Penzey’s. It’s less expensive and significantly higher quality than buying the jars individually but I ended up being left with tons of little bags of spices. Enter the spice rack.


Save Recipe

Slow Cooker Ham and Potato Soup

  • Yield: 8 servings
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Course: Main
  • Cuisine: American
  • Author: Sabrina
Slow Cooker Ham and Potato Soup that's creamy, full of vegetables and chunks of ham, finished off with milk and sour cream for a easy and delicious hearty soup.


  • 8 cups russet potatoes , diced
  • 1 yellow onion , diced
  • 2 large carrots , peeled and chopped
  • 1/2 cup chopped celery
  • 16 ounce Cubed Ham 2 packages of packages Smithfield Anytime Favorites™ Cubed Ham
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon fresh cracked black pepper
  • 1/4 cup flour
  • 4 cups chicken broth
  • 1 1/2 cups heavy cream (you can also use milk - I used whole milk)
  • ½ cup sour cream


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Add the potatoes, onion, carrot, celery, ham, Kosher salt, pepper chicken broth to your slow cooker and cook on low 7-8 hours, or high 4-5 hours.

  2. Using a potato masher, mash about 1/3 of the potatoes (don't worry the ham won't really mash that much)
  3. Add the flour, heavy cream/milk and sour cream and stir everything together.
  4. Cover and cook on high for an additional 15 minutes.

Nutrition Information

Yield: 8 servings, Amount per serving: 386 calories, Calories: 386g, Carbohydrates: 34g, Protein: 15g, Fat: 21g, Saturated Fat: 12g, Cholesterol: 98mg, Sodium: 1496mg, Potassium: 793mg, Fiber: 2g, Sugar: 2g, Vitamin A: 14.9g, Vitamin C: 22g, Calcium: 7.5g, Iron: 11.8g

All images and text © for Dinner, then Dessert.

Keyword: Slow Cooker Ham and Potato Soup
Save Recipe

Slow Cooker Ham and Potato Soup that's creamy, full of vegetables and chunks of ham, finished off with milk and sour cream for a easy and delicious hearty soup.This is a sponsored post written by me on behalf of Smithfield. 

Slow Cooker Ham and Potato Soup that's creamy, full of vegetables and chunks of ham, finished off with milk and sour cream for a easy and delicious hearty soup.
Slow Cooker Ham and Potato Soup that's creamy, full of vegetables and chunks of ham, finished off with milk and sour cream for a easy and delicious hearty soup.

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    1. I had some leftover ham and decided that I would make this. Don’t know why I waited so late in my life to try Ham & Potato Soup! I have been missing out. This reminds me of clam chowder in away. My husband & I loved this soup, even better the next day.

    2. This is a really nice recipe…although I like more spices…I added a bay leaf, and 1 tsp each of fresh thyme and rosemary. Tasted yummy!

          1. They can be interchangeable but stock tends to be a bit saltier than broth so you may have to adjust for that. Enjoy!!

    3. Hey I have a question if you put the Flour and heavy whipping cream in with everything else at the same time… I got ahead of myself will this be a major issue??

      1. Oh boy, so my gut it saying it may be an issue. But, possibly not. I mean heavy cream can hold its own with heat, you MAY be okay. Would love to hear how it turns out.

      2. Heavy cream is added to many hot dishes and sauces & should be fine.
        You can also make mixture of flour & butter (or substitute) then slowly incorporate into soup as a thickener. Add milk to your creamy preference.

        1. I’m trying this today. Will add grilled corn & jalapenos for a smoky heat. Finish with raw spinach to wilt in soup (I don’t like cooked spinach).

    1. Another way to make it easier would to be use Simply potatoes in the refrigerator section of food store, and baby carrots. You can even get Simply potatoes with diced onion.

  1. I’m sorry, but I cook all the time and thought I’d try this recipe. I followed it exactly however it looks nothing like the photos. It’s runny and thin.

    1. Sorry this comment took so long to get to, it ended up in my spam filter somehow! This recipe has been made in our house quite often and by a lot of readers. I would love to trouble shoot with you and see where it failed if you’d like? contact @

      1. I love making soup out of holiday leftovers. This was fantastic with our leftover Christmas ham. I added a little bit more flour to make it thicker and it was even better and thicker on day 2! I will add this to my “after Christmas leftovers” recipes! Served with crusty sourdough bread. Delish!

        1. Me too, it’s such a great way to switch it up! I’m so happy to hear you guys enjoyed it! Thank you for coming back to let me know!

      2. I realize this is almost a year late in coming, but when I first made this a week ago, I went the last route due to no masher.

        I took two of the smaller potatoes and just shredded them into the mix at the beginning. They made it thicker before I added the flour and cream mix.
        Thick and creamy, almost like the condensed versions before water. We loved it. Making another batch tomorrow.

      1. Let’s troubleshoot a bit. Were any of the ingredients frozen when you started? Did you smash enough of the potatoes? Sometimes the issue can be the extra liquid in frozen potatoes/carrots/meats etc or sometimes it is just the matter of mashing more of the potatoes than you thought you had too. If you find it to be runny try a bit more mashing first. The soup definitely has some chunks in it but a good percentage of the potatoes should help add to the body of your soup.

        1. You should only be mashing about 1/3 of the potatoes and leave the rest in chunks. I would love to trouble shoot with you and see where it failed if you’d like? contact @

    2. I don’t think you followed the recipe correctly. There are only 4 cups of liquid.(before milk/cream is added) and with 8 cups of raw potatoes, and the addition of 1/4 cup of flour, cooking for an additional 15 minutes, you shouldn’t have had a runny broth.

      1. Alicia, you added the full 8 cups of potatoes and mashed about a third of them and it was still runny? If you want to email me we can troubleshoot? This is a pretty big staple around our house during the winter so I make it often. contact @

    3. I made it. Turned out thick and delicious, and I didn’t even mash the potatoes. Did you use whole milk? Don’t use skim.

    4. An easy fix if that happens, is add a cornstarch slurry. It won’t change the flavor or quality of the recipe but it will tighten it up nicely. Mine didn’t come out runny but i still wanted a thicker consistency and this worked like a charm..

    5. I didn’t have a potato masher, so I used the back of a wooden spoon to smash the potatoes against the side of the pot.  I got about two thirds done and decided it would be better if I smashed them all (except for the ones I missed).  The soup looked just like the picture and really was delicious.  I’m going to do it the same whenever I make it because I don’t think it would taste as good per directions.  It didn’t take as long as you might think, maybe five minutes.  BTW, I didn’t pulverize each potato, just crushed it a little…one gentle push on the side of the pot.

    6. I made my soup in the crock pot. Put all the ingredients in but the flour/milk mixture. I cooked that on the stove….boiled until it got thick. Let it sit on the stove for a couple of hours to really tighten up. Added to the crock pot for the last 15 minutes. Wa La….perfect!!

  2. I am making this soup now. Looks delicious. But was wondering if you meant 2-8oz packages of cubed ham. Your picture looks like there’s more than 8 oz in your crock pot. Thanks!

    1. yes! I am so sorry did that not make it into the recipe widget? It is 100% 2 bags. Let me update now. Thanks for the heads up!

    1. Not as successfully as I would like to have been to share a recipe for it. I find they get gummy and I hate that. Wish I could say yes!

  3. This looks awesome. I am planning to make this next weekend and would like to freeze some of it since there is just the 2 of us. Wondering with the dairy and potatoes if it would work well. Have you or anyone else tried to freeze it? Any advice is welcomed.

    1. Sorry this comment took so long to get to, it ended up in my spam filter somehow! Yes! I have some frozen right now. When reheating on low heat, just add a bit more milk to help it all loosen back up. It is delicious reheated.

  4. Made this tonight, so delicious!! I had to split it between 2 crockpots, I don’t have an extra large crock. I may have to half the recipe next time, or split between crocks again and just enjoy it for days! It’s so good and perfect for Fall/Winter cooler days!

    1. I used coconut flour. I also just doctored what I had in my fridge. It seems to be cooking all okay and with out so much ham.

  5. Added white lima beans to it as hubby requested & cream of celery soups to added creaminess.
    Wonderful fall soup and definitely a winner!

    1. Sorry this comment took so long to get to, it ended up in my spam filter somehow! Yes, just cook low and slow until thickened and all the vegetables are cooked through 30-40 minutes. If a really full pot, maybe 45-50 minutes.

    2. Sorry this comment took so long to get to, it ended up in my spam filter somehow! Yes in a heavy bottomed pot on medium heat for 30-35 minutes covered until all the vegetables are fully cooked.

  6. I just made it and followed the instructions to the T except I didn’t have 4-5 hours so I used a pot and then sprinkled my bowl with shredded sharp cheddar. It is perfect! I also mad Bisuick garlic, cheddar biscuits to go with it.

    Thanks so much! This is a keeper!

    1. Sorry this comment took so long to get to, it ended up in my spam filter somehow! This meal is long gone I’m sure, but I would think 2-3 steaks would be plenty.

    1. Sorry this comment took so long to get to, it ended up in my spam filter somehow! I can’t say I taste the sour cream to be honest. Are you a fan of greek yogurt? I’ve subbed that in before too.

  7. I screwed up and didn’t see the adding flour, heavy cream, and sour cream after the 4 to 5 hours……did I royally screw my dinner or will is just take longer??

  8. Made this yesterday and this soup was loved by everyone! My sister wants the recipe! I used a boneless ham and cubed it myself instead of buying the prepackaged ham. Also, I think the next time I make it I’m going to use a bag of the shoestring carrots.

    I doubled the recipe and used a 7 quart crockpot but when I went to add the milk mixture it was too much liquid so I had to transfer it to a pot to finish it off.

    1. Awesome! thank you so much for coming back and letting me know how it turned out! And the carrots sound like an awesome addition!

    1. Yes! I have in fact, I usually defrost overnight in the fridge first but if you add to a very low heat in a saucepan and top it off (if it is looking too thick) with milk/cream you’ll be fine too.

  9. I am about to make this soup. I was considering adding corn. Do you think it matters if I use frozen or canned corn? And if so when do you think I should add the corn? Thanks! Very excited to try 🙂

  10. I made a half of a batch for my husband and I yesterday and we loved it. We used the cream and I forgot to mash some of the potatoes. lol We have some for leftovers Can’t wait to eat it again. 🙂 Thanks.

  11. November 30, 2016
    Just made this and it is awesome! Few changes~~ We are Gluten Free so we used Orrington Farms Broth and Base Seasoning. Also corn starch and NOT flour. I only had half an onion so that worked well despite not being a full one. I am sharing this recipe with everyone!! It would also be amazing with green onion chopped and tossed on top each serving.

  12. This soup is excellent, looks like a cream based soup but when I use just whole milk, omit the sour cream it tastes like a cream based soup but with potatoes. My husband loved this recipe and was looking forward to it all day when I made it only a week later! Great leftovers and great for using up our garden carrots and potatoes.

  13. Delicious recipe!!! It’s cold and rainy here in Georgia today and I saw this pin early this morning and decided to give it a try!

    Didn’t have heavy cream (used 2% milk instead) but will make again using the cream. For our tastes, we added a bit of garlic powder with the salt & pepper. Turned out perfect for a filling meal. Thanks for the recipe, Sabrina!

  14. I just put everything in the slow cooker but when I put in 4 cups of broth it didn’t come over the top of the ingredients. should I add more or is that typical?

    1. Yes, that’s normal. As it cooks, the ingredients will break down and eventually all will be below the broth line.

      Thanks for trying my recipe. You’ll have to come back and tell me what you think.

      1. I made this tonight for dinner and it was delicious. My sons loves potato soup and I have always added ham instead of bacon. But yours had the best taste. Will be making it again with all this cold weather we are going to be having. Thanks so much sharing this recipe

  15. Got this going in the Crock Pot right now! I used left over ham from the other night. It smells so good! I will finish it off with a bit of shredded cheddar cheese on top before serving!!

      1. I made this tonight for dinner and it was delicious. My son loves potato soup and I have always added ham instead of bacon. But yours had the best taste. My son added mild shredded cheddar cheese on his Will be making it again with all this cold weather we are going to be having. Thanks so much sharing this recipe

      2. Hi Sabrina, just wanted to let you know that my son has got to where he requests this soup a lot. Even now today I am making it and we are having a pretty hot summer. He said to tell you that he is so thankful that I found your recipe. So yeah he’s hooked? Hope you have a nice day

  16. The only comment I got from the hubs is that it needed salt and pepper. We are from Louisiana though so you know how that goes. Haha. So all I would say is salt and pepper to taste. We loved it with cheddar cheese on top too. Great recipe!

  17. Love Potato Soup and your proportions are spot on! Made this but not in Slow Cooker, just stove top. Running short on time so threw a bit if butter and sauteed celery, onion, carrot then added minced ham from a pkg. Used frozen hash brown potatoes, a mix of cream and 1/2&1/2, Had some leftover bacon crumbled and some steamed broccoli on top. Really good! Even better the next day. Froze half. Corn would be good in it also. YUM!

    1. Wonderful! So glad you enjoyed it and thank you for coming back and letting me know how it turned out and I love all of your changes!

  18. When it starts to get cold, I want nothing more than a bowl of soup to warm my soul. This year i had some leftover ham and was searching for a recipe to utilize it. After seeing this easy recipe and then making and tasting it, I am making my own from here on out…. absolutely love this recipe! Its great reheated too!

  19. ? OMG!!! My daughters and I made this and it was delicious. This will become a part of the rotation. The only thing is I couldn’t find this Smithfield ham at my grocers. So I used a Smithfield like a mini-ham. I chopped it up. It didn’t have much fat so I worried about flavor. So I grabbed some ham bouliuon. Yes they have it. I don’t think I needed it. But it made the flavor. Out this ?. I also added a can of corn. Cause I like corn. Thank you so much for this receipe! My girls and I just kept saying. Omg this is so good. Thanks Jennifer from Baltimore.

  20. Just made this in my electric pressure cooker in under an hour and it was just as delicious and the first time when i made it in a crockpot.

    1. Yes, just cook low and slow until thickened and all the vegetables are cooked through 30-40 minutes. If a really full pot, maybe 45-50 minutes. Add the dairy in the last 5 minutes. Enjoy!

  21. Made this tonight using the leftover Christmas ham and it did not disappoint. It was amazing. I did make it on the stove top vs the slow cooker (since my slow cooker has been failing me lately). So delicious and will make again! Thanks for the recipe!

  22. Greetings! I made this recipe today to use up my leftover Christmas ham and to freeze for later, and it turned out amazing. Super easy to put together and the crockpot did most of the work! Will definitely make this again. Thank you for sharing. Happy New Year 🙂

  23. This soup was delicious! I used leftover ham instead of the Smithfields and added about 4 cups total. I also added sharp cheddar cheese with the dairy and definitely used heavy cream. My family thoroughly enjoyed it. Thanks for sharing!

  24. Oh my goodness. This is so yummy. I have not yet served the family yet, but it’s done and I gave it the taste test. I followed your recipe to the letter and it is perfect in taste and creamy consistency. I know the family will love it too. I will add the recipe to my favorites. Thank you so much for sharing it.

    1. You totally made my day! I’m so glad you made it and then came back to tell me about it! It’s one of our favorites as well!

  25. I pinned this recipe recently and made it for dinner tonight. I actually felt a bit guilty letting my slow cooker do almost all of the work. LOL

    I was a little leery that adding only salt and pepper was going to create a flavorful soup, but this soup is incredible! It is so delicious that everyone went back for a second bowl! I read the comments before making the recipe, so to avoid a “watery” or “runny” soup that some had, I cut back the liquid by 1/2 cup and let it simmer longer than 15 minutes after adding the flour (closer to 45 minutes). It turned out VERY creamy. I will be sharing this recipe with friends and, definitely, will make it again for my family.

    1. Hopefully you got over that guilt quickly 😉 I’m so glad you guys enjoyed it! Thanks for coming back to let me know!

  26. Do you think I could sub cauliflower for the potatoes to make it a bit more low-carb? Or do you think that would negatively affect the texture?

    1. It certainly will not be as smooth or creamy since you’re going to be mashing half the potatoes at the end, but I doubt the flavor would be significantly worse for it assuming you like the taste of cauliflower. Hope you enjoy the meal!

  27. I made this tonight. I can see why some would say it was runny, but i removed a little broth before i added the cream and milk (i used 1/4c heavy cream and 1c whole milk). The consistency was perfect. I started the soup after i made breakfast, so i added a few tablespoons of bacon grease, and topped the soup with crispy bacon bits. Also, i omitted the sour cream because I forgot…oopsy, still turned out delish!

  28. This has excellent flavor and mine thickened in spite of making a big mistake using baking powder rather than corn starch, ugh. My guess thickeners came from mashing most of potatoes, and adding drained frozen corn.

    Will make again, for some reason I can’t print recipe…would you mind sending me PDF please?

    1. Glad you enjoyed the recipe in spite of the accidental switch. Also I emailed you the pdf! Sorry for the delay this comment got snared in my spam filter and I just saw it.

  29. Has anyone success using cauliflower instead potatoes and arrow root powder instead flour? We are low carb paleo and wondered ….

    1. A couple of other commenters asked about using cauliflower as well. I don’t think it would be as smooth or creamy since you’re going to be mashing half at the end but I doubt the flavor would be significantly worse for it assuming you like the taste of cauliflower. If you’re going to be using arrowroot powder as a thickening agent, you’ll just want to cut back the amount so start with less and then add until you’re happy with the consistency. Hope you enjoy the meal!

  30. I made this today….Omg… WONDERFUL!
    Actually put in an extra 12oz can of broth as I had diced too many potatoes. Let it go all day on low. Only had 1 cup of heavy whipping cream and filled in with milk and then added a cup or more of sour cream. I was having friends over for dinner and one of them has celiacs disease….So I used about a half cup of gluten free flour. Also added bacon. Yum yum yum!!!!

  31. Made this & it is awesome. Tip, if you have a smaller crockpot, I removed the potatoes & mashed in a separate bowl. I also mixed the cream, flour and sour cream separately & then added. Gives an opportunity to taste & adjust s&p

  32. I’m due with our second child in 8 weeks and was wondering if you have ever prepped the veggies before hand and add it with the meat to a freezer bag to do like a dump freezer meal? Where all you have to do if thaw over night, add it to crock pot with broth and cook?

    1. First off, congratulations! I completely understand wanting to have some meals prepped and ready to go. So yes, you can prep the freezer bag with the vegetables and meat. Just thaw it in the fridge overnight before placing it in the slow cooker. Another option would be to make the soup completely and then freeze to use later. I like doing that for lunch size portions.

  33. We tried this recipe to and absolutely love it. I put in more carrots and less potatoes though and I also pre-cooked the minced onion and celery in the microwave with a tablespoon of oil a teaspoon of dried thyme and 3 cloves of minced garlic.

    1. I do love that this dish is customizable depending on what your family enjoys! Love your suggestions! Thank you for taking the time to come back and let me know how much your family loved it!

  34. I made it tonight as my first new recipe as I try to get used to finally using a crockpot. This such a busy time of year for me, and I needed something ready to eat when we got home late. So yummy! I used leftover ham from Christmas that I defrosted first before adding. I can definetly see adding corn for another twist. Even my kids love it!

    1. Crockpot meals are the best especially during busy times! I’m so happy to see that everyone loved it because I know how hard it can be to please everyone, especially kids.

    1. Personally, I like to peel them but you could leave them on if you want. It would just give the soup a bit a texture, if you don’t mind that.

  35. I made this for a work function and was very pleased with how it came out. Prep of the potatoes, onion, and celery went really quickly with a kitchen mandolin. I actually don’t have a potato masher (haha), so I used my stick blender; used sparingly, it gave me the consistency I was looking for. I didn’t have any dairy milk on hand, so I used a combination of butter and (unflavored/unsweetened) Almond milk. A bit concerned about flour lumps, I used my stick blender to blend it into the almond milk beforehand. Really great recipe. Thanks!

  36. I LOVE this recipe. I’m making it for the second time today and I can’t find the instructions. They seem to have disappeared from your site. The ingredients etc are there, but no instructions.

    Can you help?


  37. This is absolutely delicious….making it for the second time tonight using leftover ham. Have already given out the recipe a few times and everyone just loves it! My new go to recipe for leftover ham! Thank you so much for an amazing (and easy) recipe!!!

    1. Aw, this just made my day! Thank you so much for taking the time to come back and let me know how much you enjoyed it! It’s such an easy dish and so comforting!

      1. I have now made this soup several times…every time I make it, everyone goes wild over it. I am cooking a ham dinner tonight so cannot wait to make it with the leftovers…thanks again for Such an amazing recipe.

  38. Very tasty soup. Perfect for that leftover Easter ham. In fact, once you’ve made this, you’ll always make too much ham just so you have the extras for this!

  39. Delicious and super easy! I added some bacon bits and cheddar cheese. My family loved it! Thank you for sharing!!

  40. Making this recipe right now! Super excited as I’ve had it pinned for a while now. I can’t wait to see the finished product. Thanks for sharing the recipe!

  41. Made this twice. The first time I did it in the crockpot all day on low and it was really good. The second time I did it in the crockpot on high for 4 1/2 hours and it was fantastic. This is a good thing as this batch was being donated to the local women’s shelter.

  42. Sabrina, I hope you get this message I saw this recipe and I’m making it right now I love the fact that there’s no cheese in it, is there such a thing as too much potato I have it all in there but the broth is not covering everything should I add more more broth??? I really want it to turn out awesome…..

    1. So sorry I’m just now seeing your question. The potato will breakdown over the cooking time and all of it will come together nicely. Hope you were able to enjoy it! It’s one of our favorites 🙂

  43. We have had a very drizzly cold spring here in NH, so I made this soup today. It was DELICIOUS!! A big hit with everyone! I like spice, so I added some cayenne to my personal bowl. I would recommend this recipe to everyone I know!!! It is going to be a go to soup now!!!

    1. Thanks Crystal! Hopefully summer will be there shortly but glad you have the soup to get you through until it does 🙂

  44. I just made this for the first time, SO good! I topped the bowls off with a little sprinkle of sharp cheddar cheese and some chopped green onions! It was a hit! 

    1. Thank you so much for taking the time to come back and let me know how much you enjoyed it! It’s such a great meal.

  45. Have you tried this with a different kind of potatoes? I have a bag of golden yellow potatoes and wondering if it’s worth trying instead of russets!

    1. I haven’t tried a different type yet but yellow potatoes are very similar to russet so I’d say go for it! They’re a little bit sweeter so that might adjust the flavor a bit but not much. I’d love to hear what you think when you give it a try.

  46. So good!! After reading some reviews I decided to take a little of the broth out before adding the sour cream and heavy cream and also added a can of corn. It was the perfect consistency. I probably removed 1 cup of broth. 

    1. I’m sure it can be but because I’ve never tested it I don’t have a recommendation of timing and such. You could probably find a recipe with similar ingredients online and follow those pressure cooker instructions for this recipe too. Enjoy!

  47. Love this recipe! I use my leftover ham bones in mine. I wanted to let you know that I use Almondbreeze original unsweetened almond milk instead of whole milk. To do so you need extra thickener in the broth. I use double the flour and an extra cup of potatoes to mash. Turns out great! You can’t freeze it though if you’re using almond milk. Just make enough to eat fresh through the week.

  48. Not sure why some have said it was runny and thin. Mine was thick and delicious. I used an immersion blender and pulsed a few times instead of a potato masher. My whole family of picky eaters loved it!

  49. This was delicious. The only adjustment I made was in the end. I melted butter in a saucepan on the stove. Mixed in the flour until it resembled a paste. Added the heavy cream, mixing until it thickened. Then added it to the soup. This is a keeper. Will definitely make again.

  50. Great soup the entire family loves it, I did cut it in half because I have a small slow cooker. I added some thyme to the crock as well, delicious!

  51. I made this yesterday. As other comments have stated…mine turned out very runny as well. I followed the recipe and used amounts provided. My crockpot has the sealed lid and I cooked this for 5 hours on high. Not sure if sealed lid has effect. Taste very good we just had to use a spoon with a strainer. May try using half of the broth next time.

    1. I’m so glad the taste was still great but I’m not sure if the sealed lid made the difference in consistency or not. You could also try adding in a bit more flour and that might help tighten up the soup as well.

  52. I had read about it being thin and after cooking on low for 8 hours mine was also. I turned it up to high for about 2 hours and then my potatoes finally were soft enough I could mash them. I noticed my potatoes were kind of green so that probably had something to do with it. My husband loves it and I did too! Will definitely make it again only I’ll make it on high. I don’t think it got hot enough to really cook the potatoes properly.   Maybe that’s what happened with the others as well?! Thanks for the great recipe! 

  53. Great recipe! Loved the flavour. I left it in crockpot for 8.5 hours. No problem. I used my handheld chopper thingee to just whip the one third of the potato/carrot mixture as required. Added the cream and sour cream and flour and left it and we had to leave for a few hours and it was a tiny bit too thick when we got back. Tomorrow I will add a little chicken broth to thin it out and we are good to go. So next time I think I will use milk instead of the cream to lighten it up a bit. Otherwise, I will make again for sure.

  54. Mine was really thin the last time. We like it alot thicker, will whipping cream make it thick also or do I need the heavy cream?

  55. I’m hoping to make this to use up some leftover ham and mashed potatoes. Do you think this recipe would work with already mashed potatoes?

  56. I tried this and it turned out super yummy! Several people said it turned out runny so I made sure to keep mashing and I cooked it closer to 5 hours on high and it turned out just fine. I also added some elbow noodles and topped it with cheese. Perfect fall comfort food!

  57. I’m making this recipe right now (only my pregnancy brain got the best of me and I’ve had it on warm for the last 3 hours..ugh!) And I read the ham as needing to use 2 packages of 16oz cubed ham.. now I’m realizing I only needed one 16oz package or two 8oz packages of ham. Pregnancy brain- 2, Elyse- 0!
    Oh well.. it’ll be really hammy and really yummy leftovers!

    (Will rate after I complete this recipe successfully!)

  58. Perfect dish to start fall! I made this last year as well and was pleased to find the recipe again. I added a can of sweet peas – yum!

  59. so good! I made a few modifications, I added 1 tsp of thyme and rosemary. I also added a cup of frozen corn 1 hour before serving.  Very hearty on a cold fall day :). Thank you!

  60. I made this soup today following the recipe exactly and it was soooo good. I took it to work and had a lot of hungry officers tell me how much they loved it. I normally have to tweak recipes to my own preferences but after one taste of this soup, I couldn’t find a single thing to add or adjust. I will definitely be making this recipe a few more times this winter. Thanks!

  61. Making this right now! I can’t wait to be able to eat it!!! I’m excited, I used 2 cups of regular chicken broth and 2 cups of chicken stock!! I’m so nervous. I hope it turns out well. Also I could only find heavy whipping cream, should I add more flour to thicken it?

  62. SABRINA, 
           Is it necessary to mash some of the potatoes? I would prefer to just use the cubed potatoes without mashing  any of the potatoes. 
               What  is the purpose of mashing   Some of the potatoes anyway? 

    1. Mashing some of the potatoes just helps give it a thicker consistency. You could always add more flour/heavy cream and sour cream at the end to help thicken it to your liking. I’d love to know what you try and how it turned out for you. Enjoy!

  63. You can really play with this too like some people have on here (gonna try cheese!). Can add thyme or rosemary for different flavor… thicken with instant potatoes and or cornstarch. Seems like if you follow the recipe you shouldn’t have problems though. I used leftover turkey broth and leftover ham I froze from Thanksgiving 🙂 Thanks for sharing!!!! These are my fav recipes as a full time employee myself!

  64. Rich and delicious. The thick, creamy texture had my family believing that I had added cheese to the mixture. I now scoff at recipes that add cheese to their potato soup! I like ham over bacon for both the flavor profile and texture. 
    I have fresh Thyme growing under my deck (still doing well into the month of December) so I tend to add that to many of my slow cooker recipes and braising liquids. I am now making this recipe a third time in two months!

  65. Made this recipe this morning before church. Quick and simple to put together and then easily finished upon our return. My husband loved it. It was thick and creamy. Thank you

  66. I am making this now and have a question. The four cups of broth does not cover everything. Is that ok? Or do I need to run and buy more?
    Can I use almond flour instead of regular flour?

    1. It will all breakdown during the cooking process so it’s fine that it doesn’t cover it in the beginning. As to the flour, you can substitute with almond or you can just leave it out all together and either mash more of the potatoes or add more cream cheese to get a thicker consistency. Hope this helps!

  67. Delicious!
    We had leftover ham from Christmas to use. Added a can of corn. Made it dairy-free by blending one can of rinsed chickpeas along with about 1/3 of the potatoes and some broth, then mixed it all back in. Garnished with green onion snips. My goodness, it was yummy. The whole family loved it!

    Wish there was nutrition info with the recipe.

    1. Sorry I don’t have the nutritional facts for recipes on the site but I know there are a lot of free resources on the internet from when I’ve cooked for clients with low calorie diets. Thanks for dropping by though to let me know you enjoyed it!

  68. This was a very good soup. A terrific way to use up some leftover Christmas ham. Thick, rich, hearty and will certainly make again.

  69. It’s currently 10 degrees out where I live, so I thought I would give this nice hearty soup a try, and it turned out perfect!  My chef husband loved it too.  I added a bay leaf and a bit more pepper than written, and garnished it with green onion and cheese.  Thanks for a lovely recipe that has become a family fave!

  70. Best potato soup! Didn’t  have celery sub celery salt and celery seed. 1/4 cup heavy cream 1/2. cup 1/2 & 1/2. So good!

  71. I have made this soup twice ,the first time in slow cooker second on the the stove top.It was great both times.My favorite.

    1. Sorry I don’t have the nutritional facts for recipes on the site but I know there are a lot of free resources on the internet from when I’ve cooked for clients with low calorie diets.

  72. This is by far my FAVORITE soup recipe!! I was wondering if you know how I could convert it to a Instant Pot recipe? I really want to make this but very short on time these days. Thank you so much for this recipe!!

    1. I haven’t tested it so I’m not comfortable giving a recommendation but I’m sure you’ll be able to find a recipe online with similar ingredients and follow it.

  73. My husband and I really enjoy this soup. My husband has been wanting it for the last week so Im making it tonight. A great recipe for a cold Wisconsin day.

  74. This soup is super simple and taste amazing. I used 2% milk and low fat sour cream added chicken bouillon and minced garlic. I will definitely be making this again and again?????

  75. I found your recipe looking for something to use some leftover ham.  Made this for dinner tonight.  
    It was really good.  We used peas as well.  Tasted like a loaded potato.  My family loved it too.  
    Thank you!

    1. Anytime you can find a meal that everyone loves, you know it’s a keeper! Thanks for coming back to let me know how much you all enjoyed it!

    1. I was wondering if you could use red potatoes instead of Russets. Thanks for sending your modifications. I’m going to try it out tomorrow

  76. I am making this now and cheered on by all the positive feedback. I didn’t see anyone ask what happens if you just put in your ham bone from leftover ham – has lots of meat on it. I still have time to take it out and cut the ham up but of course would prefer not to.

    Second question: I cook at odd times of the day which means sometimes the crockpot will be on too long for the recipe. It does have a keep warm switch. What is your advice here? If you are serving the next day, can you leave it in the crockpot and just keep it warm or is this dangerous?

    1. Putting a ham bone in with leftover ham is a great way to boost flavor too! Go for it!!

      Because I’m constantly making new recipes and feeding my family, I always have a slow cooker (or two) going. I don’t see any issue with leaving it on a warm setting. You’ll just want to make sure it gets a good stir before serving.

  77. I am especially happy with this soup!!! I don’t consider myself a “cook,” but I chose this recipe to use for a community event at the non-profit co-op art gallery I’m a member of, Lakewood Arts, here in Lakewood CO. Out of about 13 crockpots of wonderful soups, this recipe was voted to be (I was told “hands down”) the best crockpot soup. So not just me, but about 30 other people would give this Ham and Potato Soup your highest rating, of 5. By request, I just got through sending the website for the recipe to all the members of our gallery. Thanks so much for sharing.

  78. Is there a difference between heavy whipping cream and heavy cream? I looked for just heavy cream but all I could find was the heavy whipping cream… and if there is a difference is there anything I should adjust? Thanks so much this sounds amazing!

    1. They’re essentially the same thing so need for any adjustment. Heavy whipping cream is just a bit lighter in fat content than heavy cream. I hope you enjoy the soup!!

  79. I just made this recipe tonight and I’m eating it while I type, lol. It’s delicious! I made it on the stove top though, instead of in the Crock Pot, so I thought I’d let everyone know how I did that in case you want to do the same thing.

    It was an accident, but it worked out really well! I was going to make it in the Crock Pot this afternoon, but my bag of potatoes was moldy so I had my husband pick up some frozen potatoes on his way home from work this evening. I used 6 cups of frozen cubed hash brown potatoes and 2 cups of frozen shredded hash brown potatoes. The shredded ones cook and mash faster, so I think I’d use 4 cups of each next time. I put all the ingredients into a pot on the stove instead of the slow cooker, and I also added one cup of dry chardonnay. I also added a few sprinkles of garlic seasoning. I let it boil for around 20 minutes, until the carrots and potatoes were cooked, and then I mashed most of the potatoes and proceeded with the rest of the recipe as normal. I also sprinkled shredded cheddar cheese on top before serving.

    One note – I think next time I will only use 1 package of ham, as two packages is a bit too much meat for me, but that’s just personal preference. (I prefer not to have meat in every bite.)

    Very good recipe!! 🙂

  80. I made this recipe today and it is delicious! Nice, thick, hearty soup perfect for a child winter day. This recipe was so easy and turned out so good I couldn’t believe it! I did mine on high for 4 hours and another 15 minutes after asking the heavy cream sour cream, and flour. Perfection! Definitely a keeper. 

  81. Do you have a specific place you buy the cubbed ham? I’ve made this several times and we love it! I’m just always having a hard time finding the ham lol

    1. I get mine from Safeway but I think Walmart and Target both carry it in their grocery area. If you still end up not having any luck, I know they sell the ham steaks at Costco and you can always just cube that up in a pinch.

  82. Made this today and it was delicious! I still had plenty of ham leftover from Easter using your Slow Cooker Brown Sugar Pineapple Ham recipe. The only difference is I didn’t add the flour and no sour cream; husband is not a fan of sour cream. I think this would also be good with some corn; which I might try tomorrow!

  83. Looking to use up a bunch of deli ham that my son purchased for a scouting trip and didn’t get eaten. Is it worth a try to dice it up and use in place of the cubed ham? Was hoping to find a soup recipe for it…

    1. I’ve never tried it but my gut is telling me a lot would depend on the thickness of the slice to it holding up in the cooking process. If you decide to give it a try, let me know how it turns out.

  84. I made this because I needed to use up a couple of pounds of ham and I also needed something easy and affordable. I am so glad I did! Husband loved it and the picky kids even gave it a thumbs up! I used half and half and omitted the sour cream because I didn’t have any. We added cheese to our individual bowls. Delicious! Thanks!! 🙂

  85. I finally got to make this potato soup this past weekend and it was such a hit!! These are so Instagrammable and adorable! Thx for sharing!

  86. Made this tonight for me and my little girl and it is so good!! I made it in my Dutch oven came out perfect! I did cut the recipe in 3rds. I did not use the sour cream. And I mashed all the potatoes. It came out thick and creamy. Served with rolls and topped with shredded cheese. My little girl ate it so well!

  87. I decided to finally try this recipe and it came out amazing…I didn’t use the heavy cream I used whole milk and it came out so good!!! The family ate it all?

  88. I’ve made this so many times and it’s always a hit! But I wanted to share I recently changed some of the ingredients to healthier options- low sodium broth, Greek yogurt instead of sour cream, and skim milk instead of whole or cream. It still tastes great and the calories went from 453 per serving to 272!

  89. Would it be OK to substitute mayonnaise for the sour cream? Do not care for sour cream at all. Looking forward to making this if the sour cream can be substituted with mayonnaise.

  90. Amazingggg soup. Very easy and filling. Perfect for the rainy day today. I used leftover ham stock instead of chicken broth because i had some in the freezer, left out the salt since ham and ham stock are very salty, added a bay leaf, and served with cheddar cheese. My husband loved it and said its a keeper (i hardly ever make soup because he doesnt like soups). Hoping it’ll be just as good with chicken broth. Thanks for the recipe!!

  91. Looks delicious! What size slow cooker is recommended? I have found with a lot of slow cooker recipes the size of the slower isn’t listed. Unless I missed it?I would think that is important to know? I will definitely make this. Thanks!

  92. Has anyone made this without the milk? We can’t have dairy, and the non-dairy milks have a certain sweetness to them that I worry will make this recipe too sweet… thoughts??

    1. Don’t know if you’ll see this a month later, but in case anyone else wonders the same…non-dairy “milks” are sweet because they’re loaded with sugar. Buy the unsweetened variety for a more neutral flavor.

  93. This was so easy to make and delicious! I accidentally put double the amount of ham in and then added about 3\4 cup of shredded cheddar cheese with the last ingredients. Definitely going in my saved list.

  94. I have this in the crockpot now for dinner. I don’t like sour cream. Would it be ok to leave that out? I am going to make it with whole milk.

  95. I have my usual potato soup recipe but decided to try something a little different and found this one with ham. I used diced red potatoes with the skin still on and didn’t even need to mash them. I also added a little salt-free seasoning blend.
    Turned out sooo good!

  96. I made this soup yesterday and it is a keeper. I used 1/2 and 1/2 and it is nice and creamy and the flavor is absolutely wonderful. My kitchen smelled so good after cooking for a couple of hours that I had a hard time in waiting for it to be done. The blend of the ingredients made it very tasty. However, I don’t understand all these recipes that give a prep time that is ridiculous. This one said 15 minutes and it took me one hour. Of course I used a slab of ham so had to dice it myself (I don’t like packaged cubed ham). Peeling 3 large potatoes and dicing. Dicing the carrots, celery and onion, then getting the seasonings together took the other 45 minutes. But in the end it was well worth it. I am freezing some in 12 ounce containers to have on hand for lunch. Make it, you won’t regret it.

  97. This was SO good! We are dairy free so I substituted coconut milk (the thick kind from the can) for the heavy cream and unsweetened soy yogurt for the sour cream. My husband is raving about it!

  98. I’ve made this a dozen times and each time everyone raves about it. I have tried it with milk and heavy cream, milk just seems a bit thinner. The only thing I add is half of a spicy kielbasa and it gives it a nice spice in your mouth without taking away from the soup flavor. This is my favorite soup.

  99. I just made this recipe with a couple of minor changes, and loved it! The flavor and thickness were spot on! I cubed Jennie-O turkey ham, swapped the flour for an equal amount of corn starch, and used 1/4 cup half-n-half instead of milk or cream. I wisked together the corn starch and half-n-half in a separate bowl until smooth, then added the sour cream and wisked again until smooth. Then added the mixture to the soup, stirred it in and let it cook for the additional 15 minutes. I also added 1 tsp of dried thyme to a stainless steel tea strainer and let it cook in the soup for the last 15 minutes as well. Next time I’ll try adding it to the soup before I mash the potatoes or add the cream mixture. My family loved this too! I created an account so I could save this recipe and comment. My only disappointment is that I’m having trouble getting the save feature to work, so I emailed it to myself from my phone so I can print it out from my computer later.

    1. So glad you loved the recipe. There was an update on the site not too long ago. Are you still having issues saving? If so, email me at contact @ dinnerthendessert .com and we can troubleshoot the issue. Thanks!

  100. Fantastic soup! I used evaporated milk and a little less potatoes and still turned out great. Great budget meal too. Definitely will make again.

  101. I tried this in my instant pot for a work potluck, so yummy! I’d recommend less chicken broth but I drained some before mashing and it turned out great! 12 minutes on manual and then the crock pot mode for the recommended 15 minutes after adding the milk and sour cream. Thanks for the recipe!

  102. Im on round 2 on this recipe.. I double it with my large family..first time we tried it the whole family loved it,very rare at my house that EVERYONE enjoys the same dish lol..Now Im trying it out on a few of my adult kids,they love my potato soup ,but my potato soup never came anywhere close to this..Hands down the best recipe for potato soup is this one!

  103. I have not tried this recipe yet, but I do have a question. We always love to use real potatoes in recipes, but in the past when we freeze leftovers and reheat we find the potatoes are not very good. Therefore in soups we freeze we use canned diced potatoes that we drain before adding. Can we use them in this recipe if they have been drained really well? If so can they be added at the beginning and if not when would they be added? Also could you also do this recipe with hamburger and diced green peppers if you dont have any ham at the time?

    1. I haven’t tested it before but I would think it would still work. I would make sure to drain and maybe even rinse before adding them to the recipe. If you decide to try it with hamburger and green peppers, I’d love to know how it turns out. Thanks!

  104. My whole family loves this soup – even my 10 year selective eater! She even took it with her to school for lunch the next day. We are having a soup competition lunch at work next week so I am going to enter with this! When I made it at home I substituted unsweetened almond milk and lactose free sour cream and it turned out great!

  105. Oh no! The recipe didn’t say to peel the potatoes but I am now noticing that yours are peeled. I hope it still turns out!!

  106. We ordered a 9 lb spiral honey ham for Thanksgiving and had approx. 2 lb left over on the bone. I used the crock pot to make bone stock from it, then made this soup using the ham stock instead of chicken broth the next day. Since I started late in the day, I cooked it 4.5 hours on HIGH. The other alterations were that I did not add the 1 tsp. of salt, as the stock made up for it, added a peeled, whole parsnip (removed prior to mashing the potatoes), and used King Arthur’s measure-for-measure gluten-free flour. It thickened up beautifully; the flavor was comforting and robust. My husband said it was very good and that his mom would really like it, too. I know it will taste even better today. Thank you for the recipe!

  107. This soup is by far the best one I’ve made. The only change I made was added garlic powder and added a bit more flour. Def a keeper in my family. Thanks for sharing 🙂

  108. Absolutely the best potato soup recipe I have ever made. I did change the seasonings to suit my own taste, adding thyme, bay leaf, chives, etc. and omitting the salt. This makes a nice big pot of soup, but that is just fine with me! Thanks for the easy & delicious recipe….

  109. This soup was amazing! I used up a leftover Ham I had. Thank you for sharing! The only thing I left out was carrots only because we don’t like them in potato soup!

    1. As long as your slow cooker adjusts to warm after the cooking time is complete, you should be fine. Hope it all worked out well.

  110. I absolutely LOVE this recipe, it is so creamy and delicious! My family loves it too and it’s so easy to throw into the crock pot! Tomorrow will be my fourth time making it! The only problem I sometimes have when adding the flour is it turns into flour particles instead of blending in with the rest and the flour pieces don’t taste very good. Is there a way to avoid this?

    1. I’m so glad you enjoy the soup so much! If your flour isn’t blending, you could try whisking it as you pour it into the soup. That should help break it up. Hope this helps!

  111. Amazing soup!!
    Had leftover ham from Christmas and decided to try this recipe. Husband and I approve. It’s so easy too! The only thing we did differently is use better than boullian chicken stock instead. That’s the good stuff 🙂

  112. This is possibly the best potato soup that I have ever had.
    I followed the recipe exactly with the exception that I added one teaspoon of Better Than Bouillon Chicken base. It adds great flavor without adding a lot of salt.
    I set the crock pot on LOW for 3 hours and then put it on HIGH for 3 hours. The potatoes and carrots were completely cooked. I also did not need to mash up any of the potatoes.
    I did thicken the broth with 1/4 cup of cornstarch dissolved in 1/4 cup of cold water. I let that cook on HIGH for about half an hour before adding the milk. I used whole milk and did not add any sour cream. I didn’t have any and I don’t really like that flavor anyway.
    The soup came out perfect. It was chunky and the broth was perfectly thick for soup.
    Delicious, I will be making this again and again.

  113. My uncle fell and broke some ribs and wasn’t eating very well after surgery. I made this delicious soup for him he loved it! I skipped the slow cooker and made it in my soup pot because of time. I sauted the celery and onions in 2 TBS of butter and used 2 TBS of corn starch mixed in half and half and added that towards the end instead of the flour. Also I saved a couple ham bones with lots of meat left on them and boiled them in the chicken stock and shredded the ham. I wish my dad was still here he would have loved this soup!

  114. I can’t believe it, I forgot to put the broth in until I did the cream and flour 🙁 I hope it still turns out…mom brain at it’s finest. Still smells delicious!

  115. I am reading through the comments to see if anyone has thoughts about peeling vs. not peeling the potatoes. What do you recommend?

  116. Love ham and potato soup, we make one very similar, a ham bone with meat on it is simmered with navy beans and that is what gives it its creaminess and thickens it up, fresh garlic also is added and a pinch of poultry seasoning.I live in Northern Canada, right now we are experiencing -30 temps, this soup is perfect stick to your ribs comfort food. This soup I make is called French Voyageur Ham and Bean Soup

  117. I just made this today! It smelled amazing coming home to this. It says it make sure 8 servings. More like 6 servings. I wish I would’ve doubled the recipe.

  118. I’ve made this many many times and it’s always a favorite! I never mash the potatoes it it; I add instant mashed potatoes to thicken it up and they work perfectly! I also add bacon ? we use the leftovers to make quiche…its seriously amazing!