Slow Cooker Ham and Potato Soup turns leftover cooked ham, potatoes, and everyday vegetables into a filling bowl of comfort. Most of the cooking happens unattended: the vegetables simmer in broth until tender, then a little cream and cheddar make the soup rich and smooth. It is a practical dinner for a cool evening and a useful way to stretch a few cups of ham across six servings.
Recipe at a glance
- Servings: 6
- Prep: about 15 minutes
- Cook: 6–7 hours on low or 3–4 hours on high, plus a few minutes to finish
- Equipment: slow cooker, knife, small saucepan, whisk
Ingredients
- 3 cups cooked ham, diced
- 4 medium potatoes, about 600 g, peeled if desired and cut into bite-size cubes
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 3 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 1 teaspoon dried thyme
- ½ teaspoon freshly ground black pepper
- Up to 1 teaspoon salt, added to taste
- 2 tablespoons butter
- 2 tablespoons all-purpose flour, optional for a thicker soup
- 1 cup heavy cream or half-and-half
- 1½ cups shredded cheddar cheese
- Optional parsley or chives for serving
Ham and broth can both be salty, so begin with little or no added salt. Taste the finished soup before deciding how much it needs. Potatoes that hold their shape, such as Yukon Gold or red potatoes, keep distinct pieces in the bowl; russets soften more and create a thicker texture.
How to make slow cooker ham and potato soup
1. Cut everything into similar-size pieces
Dice the ham, potatoes, carrots, and celery into small, even pieces so they cook and spoon easily. Chop the onion and mince the garlic. If you prep the potatoes ahead, keep them submerged in cold water, then drain before adding them to the slow cooker.
2. Fill the slow cooker
Put the potatoes, carrots, celery, onion, garlic, and cooked ham in the slow cooker. Pour in the chicken broth, then sprinkle over the thyme and black pepper. Stir gently to distribute the vegetables. The broth does not have to completely submerge every piece; the covered cooker will trap steam as it cooks.
3. Cook until the vegetables are tender
Cover and cook on low for 6–7 hours or high for 3–4 hours. Check that the potatoes and carrots yield easily to a fork. Slow cookers vary, so tenderness is a better guide than the clock alone. Avoid lifting the lid repeatedly while the vegetables cook.
4. Make the creamy base
Melt the butter in a small saucepan over medium heat. For a thicker soup, whisk in the flour and cook for 1–2 minutes, stirring constantly. Slowly whisk in the cream until smooth. If you prefer a lighter broth, skip the flour and simply warm the butter and cream together. Do not boil the dairy hard.
5. Finish with cream and cheese
Stir the warm cream mixture into the cooked soup. Add the shredded cheddar a handful at a time, stirring until melted before adding more. Let the soup heat through gently, then taste and adjust the salt and pepper. If it becomes too thick, add a splash of warm broth. Ladle into bowls and finish with parsley or chives if you like.
Tips and variations
For a thicker texture without extra flour, mash a few cooked potato pieces against the side of the slow cooker before stirring in the cream. For a more pronounced cheese flavor, use sharp cheddar and shred it yourself; it generally melts more smoothly than pre-shredded cheese. If you use half-and-half, keep the heat gentle when finishing the soup so the dairy stays smooth.
Leftovers can be cooled promptly and refrigerated in a covered container for up to 3–4 days. Reheat gently on the stove or in the microwave, adding a little broth if the soup thickens. Creamy potato soup can separate after freezing, so fresh or refrigerated servings usually give the best texture.
