This slow cooker ham and potato soup with corn is the ultimate hands-off comfort food meal. Rich, creamy, sweet, and salty, it’s perfect for a fall or winter day!
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Pin ItWhy you’ll love this ham and potato soup slow cooker recipe:
This hearty ham, potato, and corn soup is thick, filling, and unbelievably comforting! Think of it like a ham and potato soup meets corn chowder.
Here’s why it has been one of my go-to recipes for years:
- With minimal prep time, the ingredients come together quickly for a fuss-free recipe.
- The slow cooker does all the heavy lifting, meaning you can toss the ingredients together in the morning and come home to a tasty dinner waiting for you.
- Rich, creamy, sweet, and salty, this soup has it all! The abundance of tastes and textures is guaranteed to satisfy all your cravings.
Easily prepare a large batch to feed the whole family, and store leftovers for satisfying meals for several days. It’s guaranteed to be a fast favorite!
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 – Diced 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 – 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 – This is my secret to an ultra-velvety, creamy consistency! Half and half will also work, but your soup won’t be quite as creamy.
How to make ham and potato soup in a slow cooker:
- 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.
- Use a potato masher to mash part (not all!) of the potatoes to thicken the soup.
- Stir in the cream, and adjust the salt and pepper to taste.
- Enjoy warm!
Avoid overmashing
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.
Tips for Success:
- 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.
Serving Suggestions:
This ham and potato slow cooker soup is plenty filling enough on its own. However, if you want to add a side or two, some of my favorite options include:
Make-Ahead Tips:
This is one of my favorite “set-it-and-forget-it” recipes. Feel free to toss all the ingredients together in the morning, and let them cook throughout the day!
Or, you can 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.
Storing Tips:
- Store leftover ham and potato soup in an airtight container in the refrigerator for up to 4 days.
- 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!
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 Soup Recipes:
Slow Cooker Ham, Corn 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.
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
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.