Quick prep leads to delicious Slow Cooker Ham and Potato Soup, a staple for cozy nights and satisfying comfort food. Try this recipe today!
Slow Cooker Soup Recipes make busy Fall and Winter cooking so much easier. Coming home on a cold day to a big batch of Vegetable Beef, Baked Potato Soup or Ham and Potato Soup will warm you up in an instant.
Why You’ll Love This Soup?
- Minimal prep with hands-off cooking. Perfect to toss into the crockpot, delivering delicious flavor as if you spent hours in the kitchen!
- Easily customizable with different veggies and toppings!
Sabrina’s Slow Cooker Ham and Potato Soup Recipe
Slow Cooker Ham and Potato Soup is a delicious and time-tested meal that will satisfy the whole family. By using the slow cooking method, you get all the amazing taste of decadent soup without standing over the stovetop for hours. This is one of my staple dinners to prepare for a chilly weeknight. You can prep the ingredients in just a few minutes and toss them all in the pot. The slow cooker will simmer away on its own, melting the vegetables into this delicious creamy base.
Recipe Card
Ingredients
- 8 cups russet potatoes , diced
- 1 yellow onion , diced
- 2 large carrots , peeled and chopped
- 1/2 cup celery , chopped
- 16 ounces ham , cubed
- 1 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1/4 cup flour
- 4 cups chicken broth
- 1 1/2 cups heavy cream , (you can also substitute whole milk)
- ½ cup sour cream
Instructions
- Add the potatoes, onion, carrot, celery, ham, salt, pepper, and chicken broth to your slow cooker and cook on low 7-8 hours, or high 4-5 hours.
- Using a potato masher, mash about ⅓ of the potatoes (don't worry the ham won't really mash that much)
- Add the flour, heavy cream/milk and sour cream and stir everything together.
- Cover and cook on high for an additional 15 minutes.
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Nutrition
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Note from Sabrina
Take this delicious soup to the next level by giving it a loaded-potato twist. Top each bowl with crispy bacon crumbles, shredded cheddar cheese, green onions, and a generous dollop of sour cream. It will give you all the delicious flavors of a baked potato incorporated into a warm, comforting soup, perfect for chilly fall nights.
Table of Contents
About this Recipe
This soup is perfect for any occasion. Whether you are feeding a crowd or just need a hearty dinner idea for the family. With minimal prep, you can toss all 9 ingredients into the slow cooker and it will be ready to enjoy in no time. Nothing beats, a creamy, potato filled soup!
Kitchen Tools & Equipment
- 6-Quart Slow Cooker: I recommend using a standard-sized slow cooker which is around 6 quarts. Cover the crockpot and cook on low or high heat, depending on your schedule.
- Cutting Board and a Knife: Really, the only major step you’ll need to take in this recipe is to cut the vegetables. Use a good, sharp knife and a big cutting board to make easy work of your chopping.
- Potato Masher: You’ll use this sparingly, to gently mash some of the potatoes and create a velvety texture in your soup. Leave some chunks behind though, so you have that chunky texture and bite in the soup.
Can this be made ahead of time?
Absolutely, this recipe can be made ahead of time! Let the soup cool to room temperature before storing in an airtight container for up to three days. Reheat it in a pot over medium-low heat for the best results. Unfortunately, this is not a recipe I would recommend freezing since cream-based soups separate and create a grainy texture when defrosted.
Pairing Suggestions
Serve Ham and Potato soup as a main dish with Easy Dinner Rolls or Buttermilk Biscuits. The bread options go fabulously with the creamy soup and help round out the dinner, and who doesn’t love dipping delicious bread into creamy soup? You can even freeze these baked goods, so they’re ready to bake whenever you want to make soups like this.
How to Store
- Store: Always let the soup cool to room temperature before putting it in the fridge, but don’t leave it out for longer than 2 hours. In an airtight container, the leftovers can last about 3 days. After that, it’s time to throw it out and make more.
- Reheat: Reheat the soup in a pot over medium-low heat or, for a quicker option, in the microwave in 1-minute intervals until warmed to your liking.
- Freeze: Unfortunately, it is not recommended to freeze cream-based soups such as this, because the sour cream and milk will separate and create a grainy texture when defrosted.
Alternative Cooking Methods
Stove Top Method
- Add potatoes, onion, carrots, celery, ham, salt, pepper, and chicken broth to large pot.
- Bring to a boil, then turn down the heat to medium low.
- Cover and cook for 20-25 minutes, until potatoes and carrots are tender.
- Mash about half of the potatoes depending on your desired texture.
- In a bowl whisk together heavy cream and flour until smooth, then slowly stir into the soup.
- Add sour cream and simmer uncovered for 5-10 minutes until thickened.
- Serve and enjoy!
Instant Pot Method
- Add potatoes, onion, carrots, celery, ham, salt, pepper, and chicken broth to the pot.
- Seal and cook under high pressure for 8 minutes. Let it naturally release for 10 minutes, then quickly release the remaining pressure.
- Mash about half of the potatoes, depending on your desired texture.
- In a bowl whisk together heavy cream and flour until smooth, then slowly stir into the soup.
- Set the Instant Pot to Sauté and cook for 3-5 minutes until thickened.
- Stir in the sour cream and serve!
Related Posts
Cozy Creamy Potato Soups
Photos used in a previous version of this post.
This soup is FANTASTIC! I’d give it ten stars if possible. I made it exactly as the recipe stated. I took advice from others and tossed in some grated cheddar before ladling this into our bowls. And, I blended the flour, sour cream and heavy cream independently before incorporating it into the crockpot. The depth of flavors was satisfying and the ingredients made it filling. We paired it simply with a crusty baguette and a glass of wine. We’re empty-nesters and still had plenty leftover for another dinner as well as a healthy amount to freeze for later. My husband used to own a steakhouse and said if he were still in the business, he’d list this soup on his menu as a “signature” selection.
Thank you for the kind words, Deborah!
Perfect for all that left over Easter ham.
Just wanted to say that we’re having this for a second time. First time we got a 16oz of diced ham. This time we’re going for one package of cubed ham (16oz). Both the wife and our youngest one don’t like ham, but the oldest and myself like it (At least in this soup).
Haven’t tried with the milk at all yet but after the first time with the heavy cream it was just too good to try anything else.
Recipe reminds me of a soup I used to have in High School over 15 years ago. It was just called “Cheesy Potato Soup”. I remember people asking for the recipe all the time and no one was ever able to get it. I think this will be the closest I’ll ever be able to get to have that same nostalgia as I did as a kid. Recipe definitely requires some love to make by the way 😛
Thanks again for sharing it. Now my family gets to experience the joy that I had as a kid.
Thank you for taking the time to come back and let me know how much you all enjoy it.
This was a super yummy soup! Great flavors and textures.
Making tonight. Can you add corn? If so, when in the process would you recommend?
Yes, you can toss it in the beginning or add it towards the end of the cook time if you’d like more bite. Enjoy!
We loved this! My family is requesting another pot!
My family loves this recipe!
Is there a way to make this gluten free? Could you use almond flour in place or regular? Sounds so good – definitely need to make this with my leftover ham 🙂
Sure 🙂
This is one of my favorite recipes ever! It’s and easy yet delicious comfort meal. I started going keto and was sad to let this recipient go so I swapped out the potatoes for turnips and it is still yummy! Totally recommend! 5/5 ??
Anyone made this with an instant pot? I’ve made it several times in the slow cooker and love it, but it’d be nice not to have to remember to start it so early in the day sometimes.
Very very good! I learned 8 cups of diced potatoes is 5 pound bag of potatoes!
Has anyone tried this recipe in an instant pot?
I omitted the flour and made it stove top. I sautéed the onion in 2 Tbs of butter to start and then followed directions to complete, with the exception of time, of course. Plenty thick. You could make it with cooked and crumbled bacon too!
I can honestly say this is the best “set and forget” soup recipe that I have made in the last year. My family had seconds, then wanted to have this soup for their lunches the nest day. I can highly recommend this recipe.
Can you use cornstarch in place of the flour?
Sure
I absolutely LOVE this soup! One of the best soups I’ve ever had! But I was curious, is there a way to cook this in the instant pot instead of using a slow cooker?
I’ve not tested it but if you decide to try, I’d love to know how it turns out. Good luck!
The Best Ham & Potato Slow Cooker Soup. Loads of Chunky Goodness that really warms your body & soul, and satisfies your hunger.
I only have one tiny ingredient that I have come to try, love, and could not do without..in white cream based soups…….Nutmeg.
Really! I know. I had the same reaction..until I tried it. A mere 1 teaspoon to the full crockpot added towards the end added such a warm layer of complexity and depth of flavor. What do you think?
Sounds amazing!
I’m having a hard time with just adding flour to a soup without that much additional cooking (15 min) or without making a roux first. You just dump flour in and cook for 15 min and that will thicken your soup?
You can combine the flour, heavy cream and sour cream together in a small pan on the stovetop first before adding if that makes you feel more comfortable. Enjoy!
I just finished making this soup in my crockpot & did just as the recipe directed. I turned the crockpot setting up to high. Then I mashed approximately 1 1/2 c of the potatoes & added that back into the soup. The flour, milk ( I used whipping cream) & sour cream were stirred together & then stirred into the soup. 15 min was all it took to thicken the soup, just as the recipe said. It is a very good tasting soup.
Excellent recipe! The whole family loved it, especially on a chilly December evening. Instead of using pre-cubed ham, we had a meaty ham bone left over from Christmas. I added some ham we cubed from the Christmas ham, and added the ham bone to the crock pot from the start. After about 5 hours on high in the crock pot, I cut off the remaining ham and returned it to the pot. It turned out excellent. Everyone was asking me to make this again sometime. That’s a SURE sign of a winner! Thanks!
Thanks for coming back to let me know how much you all enjoyed it, Travis. I appreciate the 5 star rating.
Excellent soup and so easy. Put bacon on top before serving?
Sounds amazing!
I made this mostly by the recipe. I added some Worcestershire sauce and some granulated garlic (two of my favorite seasonings). It tasted very delicious.
Am going to make this tomorrow and I have one question. U said 16oz 2 packages meaning 2 lbs all together? Thanks!
Mine is in my crockpot now. I haven’t made it before and I put in 1 lb of low fat ham from a cottage roll. It looks like there’s enough ham in it. I doubled the celery, added an extra carrot, bay leaves and 2 cloves garlic to make it a bit more balanced nutritionally. Also used yellow potatoes that were scrubbed and left the skin on. Plan on using half heavy cream and half skim milk, plus fat free sour cream. Will also use corn starch as that’s how I always thicken my soups. I’m sure it will be delicious.
What is the best way to make this dairy free?
Substitute the heavy cream for coconut cream and use dairy free sour cream. Enjoy!
Instead of using heavy cream or milk. Can you use Unsweetened almond milk?
Yes 🙂
I made this exactly as the recipe stated and it was delicious. It was perfect for our thanksgiving leftovers.
My only suggestion is that the recipe should specify *sifted* flour. I just dumped the flour in (to be fair, I should have known better) and ended up with chunks of flour in my soup that no amount of stirring would dissolve, and there were simply too many to squish them all individually. I’ll know for next time!
I learned that if you tale maybe a 1/4 cup of the hot broth and pour the flour in it with a shaker bottle you will get a liquid mix after shaking. Then just pour it back in with the milk and just stir. No more clumps. I also do my gravy the same way except I just use the drippings from the Turkey juice etc.. By the way that Tator and Ham soup was off the wall. Hope this helps the next time for you
I whisked the milk, sour cream, and flour in a sauce pan over medium heat first, so that I would avoid this problem. It worked well for me.
Every single recipe I have made from this site has been perfect and an instant family favorite! This soup was no exception. Is there a cookbook? There should absolutely be a cookbook.
You’re so sweet, Karissa! It makes me happy that you’re loving all of the recipes. As for the cookbook…..stay tuned! 🙂
best soup ever!!! easy and great tasting!!!
I made this yesterday and it was delicious! I had smoked kielbasa on hand, so used that, and added some drained and rinsed sauerkraut ! I can’t tell you how wonderful it was! Next time I think I’ll add some Swiss cheese too. Thanks for a great recipe. I always love a recipe you can build on or customize.
That sounds amazing! So glad you enjoyed it.
This was a great recipe so yummy and full of flavour. Will make again due to not being a lover of being in the kitchen I will be in there to make this again. Thank you for sharing
Happy to see that it got you hooked despite not loving being the kitchen 🙂
Making this tomm. Is it ok to add some shredded cheese
You certainly can! Sorry I didn’t see this earlier, how did it turn out?
Oh my gosh, this was so good!!! Lots of chopping, but otherwise easy to make. I would say more than 15 min prep…luckily I had celery pre-chopped and frozen carrot slices I used to save time. I would say a good 30 minutes prep. Easy to modify too for my lactose and gluten free son…just used gluten free flour and lactose free whole milk.
Happy to hear that you like it and were able to easily adjust it for your son! Thanks for the review!
this was the first time I made slow cooker potato soup and we love it.
Aw so glad you liked it!
I also added fresh garlic with russet and golden potatoes and country ham. House smells great!!!
Yum!
can you add beans?
Certainly! I would suggest navy beans or cannelini beans. I would use canned beans, well drained and rinsed.
We love this soup. I substitute cauliflower for two cups, and add two cups of cheddar cheese at the end. Plus garlic powder. (We use garlic powder for almost everything) Love love love!
Sounds so delicious! Love that cauliflower substitute!
Should the potatoes be skinned? The ingredients just say diced, but in the photo, the potatoes look skinned as well. Thanks.
I peeled them but you can prepare it either way 🙂
I made this soup today and talk about easy. I added an extra carrot and celery and used half and half instead of heavy cream. My family absolutely enjoyed this soup and I liked the ease of the slow cooker. Thank you.
It is SO easy – definitely why it is one of our family’s favorites. Thanks for trying it out and coming back to let me know!
Do I need to mash the potatoes. Thanks.
You want to mash about a 1/3 of the potatoes. Hope this helps 🙂
I’m about to set the slow cooker going to have this for lunch tomorrow. Just checking – is it ok to freeze once the milk, sour cream and flour had been added or is it better to freeze prior to that and just add the milk and sour cream after defrosting?
I’m not sure if you mean freezing leftovers or prepping beforehand? You can freeze the completed dish for 4-6 months (includes the dairy & flour)
Sounds wonderful. Will try in the near future. I will be gone until the end of November. It will be a great recipe for later. Thanks again for a great recipe.
I can’t wait to hear how it turns out! Enjoy!
Do we add 16 oz or 32 oz total of cubed ham? (It said 2 packages, so then I’m guessing the size of the packages are 16 oz, so that would be 32 oz, which seems like a lot). Thanks. It sounds like a great recipe!!!
Great question, looks like I’m missing a comma. It’s 2 packages totaling 16oz.
I was wondering the exact same thing but I found out to late! Looks like we’ll have double the ham!
I did the same thing!
Making this tomm. Was wondering if adding shredded cheese was ok
I think it was awesome. So did my daughter. I thought it was 2 -16oz packages of ham, so i guess i did double the ham. It was really good tho, and i paired it with salad for dinner on a chilly night after my sons basketball game. Started it near noon and it was done before 7 on low. Filled up my fam of four and i have enough for another meal for us and enough to send to my mother.
Made this soup with some leftover ham I had on hand. I added some crushed red pepper, because we like things a little spicy, and some cooked chopped bacon. My house smells wonderful and it tastes great. It was a very easy soup to throw together.
Those additions sound amazing! Bacon and spice make everything nice 🙂
I’m making this tonight! Is it possible to substitute the ham for ground beef? Does the cook time change?
I haven’t made it with ground beef, but if you do use it, make sure cook first and drain it well. Let me know how it goes!
I can’t have gluten so do you think a gluten free flour would work or corn starch to thicken it with?
Yes 🙂
My DD is gluten free, too. We used gluten-free flour, and it turned out beautifully.
Can I skip the flour? Will it still turn out ok?
If you skip it, the soup might lose a bit of it’s thickness but it’ll still taste amazing. Enjoy!
I am thinking/planning to make this sometime soon. Yes, I know it’s the hot summer but I don’t care. I will half it and use plain, whole milk yogurt instead. Sounds both easy and good.
I recently purchased an Instant Pot and I’m really loving it.
Can leftover soup be frozen?
Yes 🙂 If stored properly, it should last between 4-6 months.
I’ve made this and it is incredible. Just follow the recipe. It’s perfect. It has replaced my old standby – Nave Bean Soup with ham.
I’m honored!
What size cooker do you need for this ?
I used a 6 qt slow cooker for this recipe.
My oh my !!!! This was the easiest and most flavourful soup I’ve made in a long time. Love love the creaminess and full bodied combination. Will keep as one of my favourites. Thank you!
I’m so glad you enjoyed it, Cindy! Thanks for the 5 stars.
This was the best potato ham soup recipe I’ve ever had! I followed it exactly, except I won’t ever use Smithfield pork. The company is now owned by China.
Thank you Erin for mentioning the company. I refuse to buy Smithfield now as well. From a friend of mine who lives close to the NC plant, he told me the plant is filthy since the Chinese took over. I use only Frick’s. It is a family owned company and their plant is amazingly spotless here in Missouri.
Did anyone find the ham to be overcooked? It’s my experience that pre cooked ham doesn’t do well in a slow cooker. To be safe, I added the ham for the last 30 minutes with the milk and flour. Was delicious.
Hi we are not really crazy about ham here ,Can i leave it out and cook it with the same instructions or do i need to add any of the ingriediants
You can leave it out if you’d like.