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
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.
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!
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!
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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.
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.
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.
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Nutrition
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Photos used in a previous version of this post.
Great recipe to use as a first attempt for potato soup. Now that I’ve got the hang of this as my base starting point I add some more spices for my family flavor pallet. It comes out great. Not allowed to make just 1 pot, always need to be 2 at least when my SO is home.
Another amazing recipe!!!! I added more seasonings and it turned out perfect!! Thank you
I absolutely love this soup. My husband even likes it. But I do add more seasoning and garlic.
Perfect for a cold winter day. Have made it several times. Family loves it!
Hi! Do you think I can make this soup over night and then reheat it on the stove for dinner?
My husband and I really enjoy this soup but I do doctor it up! I add garlic, basil, sage, thyme and some smoked paprika. And more salt and pepper. Turns out excellent every time. Perfect comfort food for cold and snowy Minnesota days!
This soup was the BEST! I have another potato and ham soup that I have made but it is very time consuming and lots of steps! this was so much easier.
I made it in my dutch oven and it was done easily in 4 hours. The only tiny change I made was to saute the onion and celery in butter first.
I had a ham bone in the freezer (with very little meat on it) that I put it for the first 3 hours. I was reluctant to try the Smithfield Ham Steak for the ham (suggested from other reviewers) but it was great!
My husband LOVED IT as well!
I will definitely make again – THANK YOU!
No it don’t you can do it on the stove too! But using different steps b4 slow cookers there was only stoves: just boil your veggies together and meat then follow the same process when adding liquid and flour and let simmer for and hour until it reaches your thickness and taste.
Can you freeze this after it’s done
The best soup! Everyone loved and had seconds!! I added sage, garlic and thyme to it! Also added an additional 1/4 cup flour
So bland, won’t make again. So sorry, I’ve enjoyed a lot of your recipes, but this was a miss for us!
Bummer! Glad you enjoy the others though!
This was simple to make and packed with flavor!
I’ve made this soup many times. I add parsley, garlic, and bay leaves along with extra celery and carrots. Today I also added 1 leek because I had to use it up and my onion was on the small side. I’m using a meaty hambone today. We use a can of evaporated skim milk instead of cream or milk in it and mix Better Than Bouillon with water to make our broth. We find no salt is needed due to the ham and bouillon. The sour cream is the element that many potato soups are missing IMO. I thicken with a cornstarch slurry. This is one of our favourite soups.
Made this soup a couple of times and every time it doesn’t thicken up. Not sure what I’m doing wrong, I follow the recipe to a T . But I end up adding more flour ?love the flavor tho
Try adding some instant potato flakes!
Great starter recipe. I definitely added seasoning! 2 cloves of garlic, basil, thyme, quite a bit much more salt and pepper. But what a delicious base! Thankyou!
Delicious! Both hubby and I loved this comfort soup! The only thing I did different was add 1 cup of water to the chicken broth and add more carrots. Definitely a keeper!
Really good but I could tell from the recipe that I needed to add more seasoning for my family’s preference. I doubled the pepper, added 1 1/2tsp minced garlic, 1/2tsp thyme, and 3 big dashes of Worcestershire sauce.
Great Soup. Only change made was added red pepper. Wonderful recipe! Thank you
What happens if you dump all I grefients in and cook. I didn’t read before dumping all ingredients?
I’ve made this soup many times. I add parsley, garlic, and bay leaves along with extra celery and carrots. Today I also added 1 leek because I had to use it up and my onion was on the small side. I’m using a meaty hambone today. We use a can of evaporated skim milk instead of cream or milk in it and mix Better Than Bouillon with water to make our broth. We find no salt is needed due to the ham and bouillon. The sour cream is the element that many potato soups are missing IMO. I thicken with a cornstarch slurry. This is one of our favourite soups.
Followed recipe exactly. This was excellent! Creamy, hearty. My husband commented “best soup you’ve ever made!” Will make again.
I made this last night. The only thing I did differently was that I pressure cooked it in my InstantPot. It was very good, and will use this recipe again.
I will probably find a substitute for the cream. Nothing bad, just a little too rich/heavy for our tastes.
Thank you for sharing your talents.
Thank you for the feedback Kim, glad you enjoyed!
Can you explain how you cooked it in the pressure cooker? I’d like to do the same thing.
Planning on making this today. Does this have to be made in a crock pot or can it be made on the stove.
Hi Lyndi, this recipe does need to be the crock pot.Sorry!
Hi Lyndi,
I have cooked this recipe in a crockpot and on the stove. What I did when I cooked it on the stove was I added the ingredients in the same order as it calls to do for a crockpot. I covered my pot and placed it on high heat until it came to a boil. I then removed the lid and reduced my cooking temperature to low to low-medium heat (2 to 4 on your burner knob if it’s numbered). Once the potatoes reached the firmness I prefer, I take the pot off the burner completely, at this time I also turn my burner up to med heat. Depending on how thick you like this type of soup I would recommend you remove as much liquid as you can by using a ladle, you don’t want to tilt the pan to remove it all. When you take your liquid out make sure to save it. I personally leave enough liquid to where the potatoes are just barely floating, return your pot to your burner.
I then add the cream/milk/sour cream and casually stir to make sure it doesn’t stick to the bottom…you will want to watch your pot closely because your potatoes will stick easily. As you stir you will notice the soup will thicken. I leave it on at this temperature and cook an additional 15-30 minutes…you will want it to slow boil or simmer, but remember to keep a very close eye on it or your potatoes will stick to the bottom! While it cooks this additional time you’ll be able to add the liquid you removed a little at a time to obtain the desired thickness. About 5 minutes before I remove my soup off the burner is when I mash my potatoes. Depending on how chunky you like this soup, when you mash the potatoes it can add to the thickness of the soup but you can add more of the liquid you removed. If you have already added all the removed liquid you can add more broth or just water to thin out the soup.
Hope this helps 🙂
No it don’t you can do it on the stove too! But using different steps b4 slow cookers there was only stoves: just boil your veggies together and meat then follow the same process when adding liquid and flour and let simmer for and hour until it reaches your thickness and taste.
Do I use heavy cream…or milk and sour cream ..
I didn’t peel the potatoes…. I hope it turns out just as good as everyone says! Thank you for sharing this recipe!
This was delicious!!! Made it last night with my leftover Christmas ham. Did everything as written and came out perfect. Definitely going in my recipe box for sure.
I made it just like you said but added spinach with it and every one loved it.