In the world of comfort food, a warm bowl of Ham and Potato Soup from the crock pot is hard to beat. The slow cooker turns simple ingredients into a cozy, hands-off meal that feeds a crowd and fills the kitchen with inviting aromas. This creamy, cheesy ham and potato soup is easy to make, perfect for leftover ham, and flexible enough to adapt to what you have on hand.
This recipe highlights tender diced potatoes, savory ham, and a creamy broth finished with cheddar. It’s great for weeknights, meal prep, or when guests drop by. You can swap garlic powder for fresh garlic, add dried thyme for extra herbaceous notes, or use different potato varieties such as Yukon Gold or Russet without changing the method.
Recipe Ingredients
- Large potatoes (peeled and diced) – provide body and a creamy texture when cooked.
- Ham (diced) – adds savory, smoky flavor and protein; great for using leftover holiday ham.
- Celery stalks (diced) – give subtle crunch and freshness.
- Large carrots (diced) – add natural sweetness and color.
- Onion (diced) – builds the aromatic base of the soup.
- Garlic (minced) – adds depth of flavor; garlic powder can be used as a substitute.
- Chicken bouillon – boosts the broth’s savory profile.
- Smoked paprika – provides a gentle smoky warmth.
- Bay leaf – infuses the broth with a mild herbal aroma.
- Chicken broth – the liquid base that carries the flavors.
- Milk – gives creaminess; whole milk works best.
- Heavy cream – enriches the texture and taste.
- Butter – optional for extra richness.
- Shredded cheddar cheese – melts into the soup for a cheesy finish.
How to make Ham and Potato Soup
Step One – Add the diced potatoes, ham, celery, carrots, onion, garlic, chicken bouillon, smoked paprika, and bay leaf to the slow cooker.
Step Two – Pour in the chicken broth, milk, and heavy cream. Dot the top with pats of butter if using.
Step Three – Cover and cook on HIGH for 4 hours or LOW for 6–8 hours, until the potatoes are tender. Stir in shredded cheddar, replace the lid, and let sit for 10 minutes so the cheese melts. Remove the bay leaf, taste and adjust seasoning, then serve with a sprinkle of sliced green onions and chopped parsley.
How to Serve
- Ladle the soup into bowls and garnish with extra shredded cheddar, a dollop of sour cream, and sliced green onions for a classic presentation.
- For a fun twist, serve in hollowed-out bread bowls made from crusty artisan or sourdough loaves.
- Round out the meal with a fresh salad of mixed greens, cherry tomatoes, cucumbers, and a tangy vinaigrette for balance.
Recipe FAQs
Freshly shredded cheese melts more smoothly. Pre-shredded cheese often includes anti-caking agents that can affect melting.
Leftover holiday ham is ideal, but store-bought diced or chopped ham also works well.
Cool the soup to room temperature, transfer to an airtight container, and refrigerate for 3–4 days. Reheat gently on the stove over low heat, stirring to recombine.
Try extra vegetables, swap in red potatoes, use half-and-half instead of milk and cream, or choose a sharper cheddar for more bite. The basic slow-cooker method is forgiving.
More Slow Cooker Potato Soup Recipes
If you enjoy this ham and potato soup, try other comforting slow cooker options like chicken bacon potato soup, potato bacon soup, or a creamy potato-cheese variation. Potato leek soup and hashbrown potato soup are also excellent choices when you want a different flavor profile.
Slow Cooker Ham and Potato Soup
Equipment
- Slow cooker, 6 quart or larger
Ingredients
- 4 large potatoes, peeled and diced
- 3 cups diced ham
- 4 celery stalks, diced
- 3 large carrots, diced
- 1 onion, diced
- 1 tablespoon minced garlic
- 1 tablespoon chicken bouillon
- 1/4 teaspoon smoked paprika
- 1 bay leaf
- 3 cups chicken broth
- 2 cups milk
- 1/2 cup heavy cream
- 1/4 cup butter
- 1/2 cup shredded cheddar cheese
- Sliced green onions, for serving
- Parsley, for serving
Instructions
- Add the potatoes, ham, celery, carrots, onion, garlic, chicken bouillon, smoked paprika, and bay leaf to the slow cooker. Stir in the chicken broth, milk, and heavy cream. Add pats of butter on top.
- Set the slow cooker to HIGH for 4 hours or LOW for 6–8 hours, until potatoes are tender.
- When the potatoes are cooked, sprinkle the shredded cheddar over the soup, replace the lid, and let sit 10 minutes to melt the cheese.
- Remove the bay leaf, taste and adjust seasoning, and serve garnished with sliced green onions and parsley.
Sarah’s Notes
- Use freshly shredded cheese for best melting and texture.
- Butter is optional but adds richness and flavor.
- This recipe is an excellent way to use leftover ham; pre-chopped ham works if you don’t have leftovers.
- Store cooled leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently over low heat.
Nutrition
| Carbohydrates: 38 g
| Protein: 20 g
| Fat: 23 g
Nutrition info is an estimate; if you follow a specific diet, calculate nutrition using your own tools.