This slow cooker ham and potato soup is the ultimate hands-off comfort food meal. The perfect crock pot soup for a fall or winter day with less than 10 ingredients.
This hearty slow cooker ham and potato soup is thick, filling, and unbelievably comforting! I first developed this recipe the day after a holiday meal where we served a spiral-glazed ham. Everyone loved this soup so much and it was easy to prep in 15 minutes to cook over the day (and made the house smell incredible too!).
It’s full of comforting flavors to feed the whole family, and also makes for great leftovers for satisfying meals for several days. Serve it with garlic bread or sourdough bread. It’s guaranteed to be a fast favorite!
“It’s delicious. Easy to put together a great Sunday night supper.” ~Cindy
“I made this recipe on Sunday and I finally used my slow cooker. The soup was delicious. It was so creamy and so easy to make. It was really cold outside and what a nice dish to have on this kind of day. It hit the spot. I love any kind of soup and I had all the ingredients on hand so that made it much easier. For the first time using my slow cooker what a way to give it a try. Thanks for a great recipe.” ~Maria
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Pin ItWhy you’ll love this recipe
- Minimal prep time – In just 15 minutes, you can have the ingredients assembled in the crockpot for a fuss-free recipe.
- A great meal prep recipe for a busy week – You can toss the ingredients together in the morning and come home to a tasty dinner waiting for you. It’s even better the day after as leftovers.
- The perfect soup to use up leftover ham! It’s a recipe that I always have bookmarked to make the day after a holiday menu to use up any ham in a new, flavorful way.
Key Ingredient Notes
- Potatoes -I like to use Russet potatoes, but any kind of potato will work well. Make sure to wash and peel them before you begin.
- Ham – Cubed ham adds saltiness, texture, and protein to the soup. I always make this recipe after the holidays using leftover spiral ham!
- Celery adds a nice crunch and enhances the overall flavor of the soup.
- Corn – Use frozen sweet corn kernels, no need to thaw them first!
- All-purpose flour will help thicken the soup. Feel free to use a 1:1 gluten-free all-purpose flour if you need to keep this recipe gluten-free.
- Seasoning – I used a combination of salt, garlic powder, black pepper, and fresh thyme.
- Broth – Use chicken stock or beef broth for the base of the broth. Vegetable stock will also work.
- Heavy whipping cream is my secret to an ultra-velvety, creamy consistency! Half and half will also work, but your soup won’t be quite as creamy.
Add this soup to your meal prep list
This crockpot potato ham soup is ideal for meal prepping before a busy week. Make it on a Sunday and enjoy for lunch or dinner, all you’ll need to do is reheat!
How to make slow cooker ham and potato soup
- Dice the potatoes, ham, and celery and place them in a slow cooker along with the sweet corn.
- Stir in the flour, salt, garlic powder, and black pepper.
- Pour in the chicken stock, and add the thyme.
- Cover, and cook on high for 4-5 hours or low for 8-9 hours.
- Mash part of the potatoes (not all!) with a potato masher to thicken the soup.
Avoid over-mashing
Be careful not to over-mash the potatoes. Similarly to mashed potatoes, if you overmash, the potatoes can become gummy in the soup. Smash just until they’re smooth and the soup is thick.
- Stir in the cream, and adjust the salt and pepper to taste. Enjoy!
Expert Tips
- Dice the veggies into equal-sized pieces. This ensures they cook evenly and that you get a little bit of everything in each bite!
- Use low-sodium broth or stock. I always recommend using a low-sodium broth or stock to prevent the soup from being overly salty. You can always add more salt later!
- Prevent clumping. If you find the flour is clumping in the slow cooker, use a whisk to stir the ingredients, breaking it up, and distributing it evenly throughout the soup.
- Thicken the soup. For even less work, use an immersion blender instead of a potato masher to blend the potatoes, creating a creamy consistency.
- Stir the cream in at the end of cooking. This prevents it from curdling if it cooks for too long to make the perfect creamy consistency.
What to serve with crockpot ham and potato soup
This soup is plenty filling enough on its own. However, if you want to add a side or two, some of my favorite options include:
Storage
Store leftover ham and potato soup in an airtight container in the refrigerator for up to 4 days.
You can easily freeze the soup too. Let the soup cool completely. Then, transfer it to a freezer-safe container, and freeze for up to 3 months. Thaw in the fridge overnight, and reheat over medium heat on the stove or in the microwave. Add an extra splash of broth as needed to loosen the soup back up!
You can make this in advance as well or get a head start on prepping everything by dicing the ham and veggies a few days in advance. Store everything in a separate airtight container in the fridge for up to 3 days. Then, combine, and cook as usual.
FAQs
Sure! Make sure to drain canned corn. Add either variety to the soup at the end of cooking so it warms though but doesn’t become mushy.
Yes! To do so, add all the ingredients except the cream to a large pot over medium heat. Simmer the mixture until the veggies are tender. Then, mash part of the potatoes, stir in the heavy cream, and season to taste.
Yes, while this soup will taste great after many hours. However, if you let it cook much longer than 8, the veggies are likely to overcook, and the texture will become gummy.
More Cozy Soup Recipes
Slow Cooker Ham and Potato Soup
Ingredients
- 4 lbs (2 kg) medium potatoes washed and peeled (about 7 potatoes)
- 1 lb (450 g) ham
- 3-4 ribs celery
- 2 cups frozen sweet corn
- 1/3 cup (40 g) all-purpose flour Note 1
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 4 cups (1 L) chicken stock (or beef broth)
- 3 sprigs of fresh thyme
- ½ cup (120 ml) heavy whipping cream
Instructions
- Dice the potatoes, ham and celery.
- Place the diced potatoes, ham, celery and sweet corn in a slow cooker. Stir in flour, salt, garlic powder and black pepper. Pour the chicken stock and add thyme. Cook for 4-5 hours on high, or 8-9 hours on low.
- Using a potato masher, mash some of the potatoes to thicken the soup. Stir in the cream and adjust salt and pepper to your taste.
⭐️ Did you make this recipe?
Please leave a review and let us know how you liked it!
Tips & Notes
– Store leftover ham and potato soup in an airtight container in the refrigerator for up to 4 days.
– Freeze leftover soup for up to 3 months, and thaw in the fridge overnight.
– Reheat the soup over medium heat on the stove or in the microwave. Add an extra splash of broth as needed to loosen the soup back up!
Nutrition
This recipe was originally published on January 26th, 2016.
It’s delicious. Easy to put together a great Sunday night supper.🥰
Hi Shinee, I made this recipe on Sunday and I finally used my slow cooker. Had it for some time and thought I’d give it a try. The soup was delicious. It was so creamy and so easy to make. It was really cold outside and what a nice dish to have on this kind of day. It hit the spot. I love any kind of soup and I had all the ingredients on hand so that made it much easier. For the first time using my slow cooker what a way to give it a try. I can’t wait to make the beet borscht. Thanks for a great recipe. I’m glad your back and look forward to more great recipes.
Maria Elena
Hi, Maria Elena. Thank you so much for your feedback. What a great way to break in to your new slow cooker! I’m so happy you enjoyed the soup.