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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Just threw this in my crockpot not a fan of sour cream can I opt out and substitute with something else?
You can use greek yogurt if you’d like. 🙂 enjoy!
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!
Best potato soup I have ever tried! A definite keeper with my large family! Thank You! Making it for the 3 time now! 🙂
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.
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
I was curious, it says yields 8 servings but what is the serving size? .5c, 1c, 1.5c?
1 cup 🙂
I am reading through the comments to see if anyone has thoughts about peeling vs. not peeling the potatoes. What do you recommend?
I peeled them but it’s totally a texture thing and not necessary if you want the peel left on.
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!
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!
That was such a thoughtful thing to do for your Uncle!
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.
Thanks for coming back to let me know how much you enjoyed it, Doris!
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 🙂
Totally agree! So glad you loved it!
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?
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!
I’m prepping this for tomorrow but I work a 10 hr shift will that be a problem?
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.
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!
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….
Soup was great! How long will it stay good frozen?
If stored properly, I would think it would last between 4-6 months. So glad you enjoyed it!
I only have 1% milk. Can I use that rather than whole milk or heavy cream? Thanks!
If that’s all you have, go ahead and use it knowing that it might make the soup a little thinner. Enjoy!
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 🙂
So glad you loved it!!
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!
You’re welcome, Suzanne!
Great recipe! Easy, hearty, & delicious! I added rosemary, thyme & dill as our family really enjoys spices and the end result was fabulous!
I had leftover ham, i made this for my family and they absolutly loved it. Thank you for this yummy recipe
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!!
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!
I’m making it now it smells delicious. I work away and slow cooked food is better than eating out every day. Thanks
Hope you love it!
Best potato soup I ever made. The whole family loved it! Thank you
Mark from Michigan
Going to make this tomorrow but I’m going to use broccoli instead of carrots and celery
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?
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!
Delicious recipe. Definitely a keeper!
This was a hit at our house! Divides easily for two people with leftovers.
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!
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!
Thanks for the IP feedback! Glad you enjoyed the recipe.
I also added a pkg of power blend broccoli slaw for more veggies. Very tasty soup!! Thank you for the recipe
Fantastic soup! I used evaporated milk and a little less potatoes and still turned out great. Great budget meal too. Definitely will make again.
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.
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!
Absolutely love this recipe! Family favorite, it is always a requested meal.I always make a enough for left overs.
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.
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!
If your soup is still not as thick as you like I add in instant potatoes until your desired consistency.
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.
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!
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.
It won’t be as thick but if you know that going it, you can leave it out.
OMG! The best soup recipe ever! So wholesome and tasty!
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.
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??
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.
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!
Here is the link to the exact slow cooker I used for this recipe. It’s a 6 qt.
http://amzn.to/2khqfDu
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!!
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.
Sure 🙂
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!
Thanks for the healthier substitute suggestions! So glad you love it!
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?
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!