Slow Cooker Ham and Potato Soup is a comforting dish that warms you up on a chilly day. This delicious soup combines tender ham, hearty potatoes, and fresh vegetables, all cooked slowly to create a rich and creamy flavor. It’s perfect for family dinners or casual gatherings, and it requires minimal effort thanks to your slow cooker.
Why Make This Recipe
Making Slow Cooker Ham and Potato Soup is a fantastic choice for several reasons. First, it uses ingredients that you may already have at home, especially if you have leftover ham. Second, the slow cooking process allows the flavors to meld beautifully, resulting in a rich and satisfying meal. It’s also a great way to sneak in some vegetables for a healthier option. Plus, who doesn’t love a warm bowl of soup that requires little prep time?
How to Make Slow Cooker Ham and Potato Soup
Ingredients
- 3 cups cooked ham, diced
- 4 medium potatoes, peeled and diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 1 cup heavy cream or half and half
- 1 tsp dried thyme
- 0.5 tsp black pepper
- 1 tsp salt (adjust to taste)
- 1.5 cups shredded cheddar cheese
- 2 tbsp all-purpose flour (optional, for thicker soup)
- 2 tbsp butter
- Optional Garnish: Chopped Fresh Parsley or Chives
Directions
- Prepare Ingredients: Dice the ham, potatoes, carrots, celery, and onion. Mince the garlic.
- Layer in Slow Cooker: In the slow cooker, combine the potatoes, carrots, celery, onion, garlic, ham, chicken broth, thyme, salt, and pepper. Stir gently to mix.
- Cook: Cover and cook on low for 6 to 7 hours (or high for 3 to 4 hours) until the potatoes and carrots are tender.
- Make Creamy Base: In a small saucepan, melt butter over medium heat. Stir in flour and cook for 1 to 2 minutes to form a roux. Gradually whisk in heavy cream until smooth.
- Combine and Finish: Pour the cream mixture into the slow cooker and stir to combine. Add the cheddar cheese and stir until melted and creamy. Adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle the soup into bowls and garnish with fresh parsley or chives. Serve hot with crusty bread or dinner rolls.
How to Serve Slow Cooker Ham and Potato Soup
Serve the soup hot in bowls garnished with chopped fresh parsley or chives. It’s wonderful as a main dish, especially when paired with slices of crusty bread or warm dinner rolls that you can dip into the creamy soup.
How to Store Slow Cooker Ham and Potato Soup
To store leftover soup, let it cool completely before transferring it to an airtight container. It will last in the refrigerator for up to 3 days. For longer storage, you can freeze it. Make sure to store in freezer-safe containers and consume within 2 to 3 months for the best quality.
Tips to Make Slow Cooker Ham and Potato Soup
- Use Leftover Ham: This recipe is a great way to use leftover ham from a holiday meal.
- Add More Veggies: Feel free to add in other vegetables like corn or green beans for added nutrition.
- Adjust Creaminess: If you prefer a thicker soup, add more flour to the roux or skip the cream for a lighter option.
Variation
You can make a lighter version by using low-fat milk instead of heavy cream. For a spicier kick, add some diced jalapeños or a sprinkle of cayenne pepper.
FAQs
1. Can I use fresh ham instead of cooked?
Yes, but you will need to cook the ham beforehand, as this recipe assumes you are using leftover cooked ham.
2. Can I make this soup in advance?
Absolutely! The flavors often improve after a day in the fridge. Just reheat on the stove or in the microwave before serving.
3. What if I don’t have a slow cooker?
You can adapt this recipe by using a large pot. Cook on the stovetop over medium heat, allowing it to simmer until the vegetables are tender.
Enjoy making and savoring this delightful Slow Cooker Ham and Potato Soup!
Slow Cooker Ham and Potato Soup
Ingredients
Method
- Dice the ham, potatoes, carrots, celery, and onion. Mince the garlic.
- In the slow cooker, combine the potatoes, carrots, celery, onion, garlic, ham, chicken broth, thyme, salt, and pepper. Stir gently to mix.
- Cover and cook on low for 6 to 7 hours (or high for 3 to 4 hours) until the potatoes and carrots are tender.
- In a small saucepan, melt butter over medium heat. Stir in flour and cook for 1 to 2 minutes to form a roux. Gradually whisk in heavy cream until smooth.
- Pour the cream mixture into the slow cooker and stir to combine. Add the cheddar cheese and stir until melted and creamy. Adjust seasoning with additional salt and pepper if needed.
- Ladle the soup into bowls and garnish with fresh parsley or chives. Serve hot with crusty bread or dinner rolls.
