There’s something soul-soothing about a bowl of warm, creamy soup on a chilly day, and Crockpot Ham and Potato Soup brings all the comfort you crave. With its rich broth, tender chunks of potato, and smoky bites of ham, this dish feels like a hug in a bowl. It’s the kind of meal that fills your kitchen with cozy aromas and your belly with happiness. Perfect for busy days, this slow-cooker recipe lets you set it and forget it while it simmers into something magical.
Whether you’re using leftover holiday ham or starting fresh, the combination of ingredients makes every spoonful hearty and satisfying. Creamy without being too heavy, and speckled with pepper and fresh herbs, this soup is a simple yet satisfying choice for weeknight dinners, meal prepping, or whenever you’re in need of a warm, homemade touch.
Ingredients for Crockpot Ham and Potato Soup
- 4 cups diced potatoes (Yukon Gold or Russet work best)
- 2 cups diced cooked ham
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 cup milk (or half and half for extra creaminess)
- 1/2 cup sour cream
- 1/2 tsp dried thyme
- 1/2 tsp black pepper
- 1/4 tsp salt (adjust to taste)
- 1 tbsp olive oil or butter (for sautéing)
- Optional: 1/2 cup shredded cheddar cheese
- Optional garnish: chopped fresh parsley, green onions, or extra cheese
Step 1: Prep the Ingredients
Start by peeling and dicing the potatoes into small, bite-sized chunks. Dice the ham into similar-sized pieces if it’s not already pre-cut. Finely chop the onion and mince the garlic cloves. Having everything prepped before assembling makes this dish a breeze to throw together.
Step 2: Sauté for Extra Flavor (Optional)
In a small skillet, heat the olive oil or butter over medium heat. Add the diced onion and garlic, sautéing until fragrant and just translucent—about 2–3 minutes. This step adds depth to the soup, but if you’re short on time, you can skip it and toss everything directly into the crockpot.
Step 3: Combine in the Crockpot
Add the diced potatoes, ham, sautéed onion and garlic (if using), chicken broth, thyme, pepper, and salt to your slow cooker. Give everything a good stir to combine. Set your crockpot to low for 6–7 hours or high for 3–4 hours, until the potatoes are tender and the flavors have melded beautifully.
Step 4: Blend for Creaminess
Once the cooking time is up and the potatoes are fork-tender, use an immersion blender to partially blend the soup directly in the crockpot. You can also transfer a few cups of soup to a blender and pulse until smooth, then return to the pot. This step thickens the soup naturally while keeping chunks for texture.
Step 5: Finish with Dairy
Stir in the milk and sour cream. If you’re going for an extra indulgent version, now’s the time to mix in the shredded cheese. Let the soup cook on low for another 15–20 minutes to warm through. Taste and adjust seasoning if needed.
Step 6: Garnish and Serve
Ladle the soup into bowls and top with a sprinkle of fresh parsley, green onions, or more shredded cheese. Serve with crusty bread or a side salad for a well-rounded, satisfying meal.
Storage Instructions
Leftovers of Crockpot Ham and Potato Soup are just as delicious the next day, making it a great option for meal prep. Allow the soup to cool completely before storing. Transfer it to an airtight container and refrigerate for up to 4 days. The flavors continue to deepen over time, making each reheat even tastier.
For longer storage, you can freeze the soup, although the texture may change slightly due to the dairy content. If you plan to freeze it, consider doing so before adding the milk and sour cream. When ready to eat, thaw in the fridge overnight, reheat on the stove, and stir in the dairy just before serving.
Estimated Nutrition
Per 1 cup serving (approximate values)
- Calories: 270
- Protein: 12g
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 3g
- Sugar: 3g
- Sodium: 800mg
Note: Nutrition values can vary based on exact ingredients and portion sizes.
Frequently Asked Questions
1. Can I make this soup dairy-free?
Yes! Swap the milk for unsweetened almond or oat milk, and replace sour cream with a dairy-free alternative or omit it altogether.
2. Can I use raw ham instead of cooked ham?
This recipe is best with pre-cooked ham. If using raw, ensure it’s fully cooked before adding to the soup, or simmer longer in the crockpot until safe to eat.
3. What’s the best type of potato for this soup?
Yukon Gold potatoes hold their shape well and add a buttery flavor, but Russets work too and create a creamier texture when blended.
4. Can I add vegetables?
Definitely! Diced carrots, celery, or even corn can be added at the beginning for extra nutrition and color.
5. How can I thicken the soup without blending?
Stir in a slurry of cornstarch and cold water (1 tablespoon each) during the final 30 minutes of cooking.
6. Is it okay to skip the sautéing step?
Absolutely. While sautéing adds flavor, everything can be added raw to the crockpot for maximum convenience.
7. Can I make this recipe in an Instant Pot?
Yes! Use the sauté function for onions/garlic, then pressure cook everything (except dairy) for 8 minutes. Stir in milk and sour cream after depressurizing.
8. What can I serve with this soup?
Crusty bread, a green salad, or grilled cheese sandwiches pair beautifully with this comforting bowl.
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