Ham and Potato Soup {Easy Slow Cooker Recipe}

This slow cooker Ham and Potato Soup is a cool weather staple around here and it’s easy to make.

This is a simple, quick, and creamy potato soup loaded with sweet carrots and tender ham cooks—it’s so easy that it practically cooks itself.

Few things are as comforting as coming home to dinner after a busy day of work or errands!

Ham for Soup

Use leftovers if you have them from either baked ham or Crock Pot Ham. If you’ve got a ham bone, add that as well.

If you don’t have leftovers, ham steaks are an inexpensive option.

How To Thicken Potato Soup

This slow cooker ham and potato soup recipe is not quite as thick as a potato chowder but easy to thicken. I use the vegetables in the soup to thicken it without adding a lot of heavy cream or butter.

• Mash veggies – Remove two to three cups of potatoes and carrots and mash them before adding them back to the soup Crock Pot.
• Option: Potato flakes – If you’d like to thicken it further, add some potato flakes which are great to have on hand for thickening all kinds of things!
• Option: Cornstarch – You can also create a cornstarch slurry (equal parts cornstarch and water), stir it in, and let it simmer in the crock pot for 15 minutes on high.

Leftovers and Freezing

Store leftover soup in the fridge for up to four days. This Ham and Potato soup recipe freezes well. Cool it completely, transfer it to freezer bags or an airtight container, and freeze for up to four months.

Thaw in the fridge overnight and heat in the microwave or stovetop.

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Easy Crock Pot Ham and Potato Soup

Easy Ham and Potato Soup in the Crock Pot is a simple and delicious soup loaded with potatoes, sweet carrots and tender ham. Ham and Potato soup cooks in the slow cooker all day so dinner is ready when you are!

Prep Time 20 minutes minutes

Cook Time 7 hours hours

Total Time 7 hours hours 20 minutes minutes

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• If using russet or baking potatoes, peel the potatoes. Cut the potatoes into ¾-inch pieces.

• In a 6qt slow cooker, add potatoes, ham, onion, carrot, ham, thyme, parsley, and 1/2 teaspoon each salt and pepper. Pour the broth overtop.

• Cook on low for 7 hours or high for 3 hours or until the potatoes are tender.

• Transfer 2 to 3 cups of the potatoes and carrots to a bowl. Mash them and return the mashed mixture to the slow cooker.

• Add the milk and sour cream. Stir and cook for an additional 15 minutes. Season with additional salt and pepper if desired.

Potatoes:  Any variety of potatoes can be used. Thin skinned potatoes, such as red or Yukon gold potatoes do not need to be peeled but baking potatoes or russets should be peeled.
Ham: Use leftover ham or chopped ham steaks.
Thickening:  Mash additional vegetables to thicken or stir in 3 to 4 tablespoons of potato flakes.
This soup can also be thickened with a cornstarch slurry (equal parts cornstarch and water). Add 2 to 3 tablespoons to the soup and cook on high for 15 minutes.
 

Serving: 1.5cups | Calories: 155 | Carbohydrates: 20g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 28mg | Sodium: 944mg | Potassium: 500mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1668IU | Vitamin C: 19mg | Calcium: 75mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Soup

Cuisine American

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