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Slow Cooker Ham and Potato Soup

This comforting soup combines tender ham, hearty potatoes, and fresh vegetables, all cooked slowly for a rich and creamy flavor, perfect for family dinners or casual gatherings.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups cooked ham, diced Use leftover ham if available.
  • 4 medium potatoes, peeled and diced
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 3 large carrots, peeled and diced
  • 2 stalks celery, diced
  • 4 cups chicken broth
Creamy Base
  • 1 cup heavy cream or half and half For a lighter option, use low-fat milk.
  • 2 tablespoons all-purpose flour (optional) For thicker soup.
  • 2 tablespoons butter
  • 1.5 cups shredded cheddar cheese Adjust amount based on preference.
Seasoning
  • 1 teaspoon dried thyme
  • 0.5 teaspoon black pepper Adjust to taste.
  • 1 teaspoon salt Adjust to taste.
Optional Garnish
  • to taste Chopped Fresh Parsley or Chives

Method
 

Preparation
  1. Dice the ham, potatoes, carrots, celery, and onion. Mince the garlic.
Cooking
  1. In the slow cooker, combine the potatoes, carrots, celery, onion, garlic, ham, chicken broth, thyme, salt, and pepper. Stir gently to mix.
  2. Cover and cook on low for 6 to 7 hours (or high for 3 to 4 hours) until the potatoes and carrots are tender.
Creamy Base
  1. 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.
Combining
  1. 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.
Serving
  1. Ladle the soup into bowls and garnish with fresh parsley or chives. Serve hot with crusty bread or dinner rolls.

Notes

For a spicier kick, add diced jalapeños or a sprinkle of cayenne pepper. The soup can be stored in the refrigerator for up to 3 days or frozen for 2 to 3 months.