Slow Cooker Ham and Potato Soup

Slow Cooker Ham and Potato Soup is creamy, full of veggies and ham, finished off with milk and sour cream for an easy, delicious hearty soup.

Slow Cooker Recipes make busy fall and winter schedules so much easier. Coming home on a cold day to a big batch of Slow Cooker Vegetable Beef Soup or Slow Cooker Taco Soup will warm you up in an instant.

Slow Cooker Ham and Potato Soup in bowls with parsley garnish

SLOW COOKER HAM AND POTATO SOUP

Slow Cooker Ham and Potato Soup is a delicious set it and forget it meal your family will enjoy that tastes like you stood by the stovetop tending to it for hours.

Slow Cooker Ham and Potato Soup collage of prep steps

Soups are a big part of the fall season, with their instant “warm you up” abilities and ability to freeze portions or take portions for quickly heated lunches. Slow cookers are such a great tool for making easy soups in the winter, especially this Slow Cooker Ham and Potato Soup.

Serve Slow Cooker Ham and Potato soup as a main dish with Easy Dinner Rolls or Black Pepper Bacon Biscuits that incidentally would go fabulously with this soup!

Slow Cooker Ham and Potato Soup ingredients in slow cooker before mixing

With less than 20 minutes of prep work 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.

This Slow Cooker Ham and Potato Soup can be ready, waiting for you to come home, peel off the grass covered uniforms and eat! 

 

Tools Used in the making of this Slow Cooker Ham and Potato Soup:
Slow Cooker: This recipe was made in this slow cooker. For larger roasts you can 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: You’ll never need to buy boxes of broth if you keep on hand the beef, chicken and vegetable version of this Better Than Bouillon.
Spice Rack – If you buy spices in bulk from local grocers or from Penzey’s, it’s less expensive and significantly higher quality than buying the jars individually. This spice rack helps to keep from ending up being left with tons of little bags of spices. 

Slow Cooker Ham and Potato Soup in bowls with parsley garnish

HOW TO STORE SLOW COOKER HAM AND POTATO SOUP

  • Serve: Don’t leave your Slow Cooker Ham and Potato Soup out for longer than about 2 hours before putting it away. If you leave it out too long the soup will start to grow bacteria that can make you sick.
  • Store: Always allow the soup to cool to room temperature before you put it in the fridge. In a sealable container, the Slow Cooker Ham and Potato Soup can last about 3 days. After that, it’s time to throw it out and make more.
  • Freeze: Unfortunately, it is not recommended to freeze creamy soups such as this, because the sour cream and milk will separate and create a grainy texture when defrosted.

Slow Cooker Ham and Potato Soup in bowl with parsley garnish and spoon bite

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Slow Cooker Ham and Potato Soup

Slow Cooker Ham and Potato Soup is creamy, full of veggies and ham, finished off with milk and sour cream for an easy, delicious hearty soup.
Yield 8 servings
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 8 cups russet potatoes , diced
  • 1 yellow onion , diced
  • 2 large carrots , peeled and chopped
  • 1/2 cup chopped celery
  • 16 ounces Cubed Ham
  • 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, Kosher salt, pepper 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.

Video

Nutrition

Calories: 386kcal | Carbohydrates: 34g | Protein: 15g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 98mg | Sodium: 1496mg | Potassium: 793mg | Fiber: 2g | Sugar: 2g | Vitamin A: 745IU | Vitamin C: 18.2mg | Calcium: 75mg | Iron: 2.1mg
Keyword: Slow Cooker Ham and Potato Soup

Slow Cooker Ham and Potato Soup Collage

Photos used in a previous version of this post.

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 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 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 CollageSlow Cooker Ham and Potato Soup Collage
Slow Cooker Ham and Potato Soup CollageSlow Cooker Ham and Potato Soup Collage
Slow Cooker Ham and Potato Soup Collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Made this tonight exactly like the recipe called for, except for a little more ground black peppercorns afterward. My husband added some Cholula to his. It was awesome and we have plenty left over to give to others! We’ll make this a lot going forward! Loved it!

  2. I have made this recipe several times. I add a third carrot, double the celery, and add a couple cloves of garlic. I substitute fat free evaporated skim milk and fat free sour cream to replace the heavy cream and full fat sour cream to cut down on calories. I also thicken with cornstarch. Today I added a couple cups of shredded zucchini to use it up. I’ve had compliments on the soup each time I’ve made it. The first time I did follow the original recipe, but then tried to reduce the calories and fat the other times. I use lower fat ham, also and it’s still delicious.

    1. Kathy, this is amazing! I’m so happy you put your own spin on this recipe and added what worked better for you.

  3. Would using a dairy-free sour cream be ok to use? I am lactose intolerant & using milk or 1/2&1/2 will be ok when using lactaid but the sour cream may be too much for a tender tummy lol!?

  4. I have tried many many ham and potatoe soup recipes this was unexpected because it was made in a slow cocker. omg it was the very best 5 star rating thank you

  5. I’m no cook but trying this recipe now. Have put all ingredients on and stared on low. Scared to try the milk and sour cream for fear it’s going to curdle. Need some extra reassurance

  6. Sabrina,
    In your responses to comments you have stated that the recipe uses 32 oz of ham in one place and 16 oz in another. How much ham is supposed to go in the recipe?

  7. Really delicious! I had trouble mashing my potatoes even though they were diced pretty small (maybe that was the problem). So instead I used my immersion blender and it kinda blended the things a little too much (I wouldn’t recommend being lazy and doing that like I did). However, the flavors were still amazing and this was a simple, easy, but delicious recipe I will definitely make again! Thank you!

      1. thanks for the delicious and healthy salad i saw some i tryed them thanks so much may you kindly send them directly on my email

  8. This was THE BEST potato soup I’ve ever had. I’m actually back on this page because I couldn’t stop thinking about it so I’m making it again today. Super easy, DELICIOUS, makes amazing leftovers. My boyfriend and I ate on it for three days and didn’t get tired of it. MAKE THIS SOUP AND YOUR DREAMS WILL COME TRUE

  9. I’ve been making this the last 10 months or so, and it has been a huge hit with everyone.

    I do it in the Instapot though for 18 mins or so. And it comes out perfect every time.

    Thank you!!

  10. This looks yummy! I’m trying to prep freezer meals to use postpartum when baby comes next month. Is there any way that this meal could be prepped and used as a freezer meal? Maybe freeze all the ingredients except the creams and flour? If so, how long would this stay good in the freezer?

    1. Unfortunately, the potatoes won’t freeze very well either in this state. They tend to become dry. Sorry.

  11. I made your recipe today for a friend who is recovering from a serious surgery. She had requested “soup and turkey sandwiches please.” I made it as you directed using heavy cream, and saved a little in a bowl for me. Then I delivered the full crock pot to the family….When I returned home, I sampled my bowl of soup. I must say, it is DELICIOUS! The best I’ve ever had! I’m so happy I found this recipe and I’m proud of the meal I took to my friend’s family. Thank you!

  12. Excellent and easy to make soup. I added some barley and substituted cream cheese spread because I did not have sour cream and heavy cream. I also cooked it on the stove rather than slow cooker. It turned out exceptionally well.

  13. So simple and so much flavor. I used left over ham from Easter which I had frozen and also added other veggies that I had, asparagus, corn, cabbage. Soup was so filling, served with crusty bread.

  14. This was Amazing! Hearty,rich and a great way to use leftover ham.
    We garnished our with grated sharp cheddar and chives with a dollop of sour cream.
    Thank you for sharing
    We will be making this again

  15. A wonderful, easy to make soup. Everyone loves it. I serve a bowl of shredded cheese for those who love to make it cheesy. A very satisfying and filling lunch served with fresh crusty breads

  16. Hello Sabrina, I want to say thanks for another great recipe your crock pot potato soup I’ve been making for months now make again last night delicious.
    My husband alway says delicious and tells me not to change anything do what the recipe says, and he’s right. I gave some to my neighbor next door with some biscuits she said wow soup delicious. I also want to say I’ve been making your coke slaw salad for some time now I am getting ready to make again for a side fir St. Patrick’s Day people coming over alway delicious.
    Keep on making your great recipes be well be safe, thank you again.
    Laurna

    1. I’m glad to know you’re enjoying the recipes so much! Thanks for coming back to let me know a few of your favorites.

  17. I love the way this printed out. Big print. Everything on one side of one paper. Congratulations. Haven’t made it yet.

    1. Im confused by this
      16 ounce Cubed Ham 2 packages of packages Smithfield Anytime Favorites™ Cubed Ham
      So do i use 16 ounces of ham or 32?

      1. Sorry to confuse you. Each package is 16 ounces and I used two for a total of 32 ounces for this recipe. You can adjust to whatever amount you’d like. This recipe is very adaptable. Enjoy!

  18. I added thyme and garlic to the initial recipe and then frozen corn for the last 15 minutes. It was very good, but it was amazing the next day! I will definitely be making this again!

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