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Delicious slow cooker ham and potato soup with creamy potatoes and vegetables

Slow Cooker Ham and Potato Soup

A hearty and creamy dish combining tender ham, potatoes, and vegetables, slow-cooked to perfection for ultimate comfort on cold days.
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Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups cooked ham, diced Use leftover ham for best results.
  • 4 medium potatoes, peeled and diced Any variety of potatoes can be used.
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced Can add more for a stronger flavor.
  • 3 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 4 cups chicken broth Can substitute with vegetable broth for a vegetarian version.
  • 1 cup heavy cream or half-and-half For a lighter option, use milk.
  • 1 tsp dried thyme Can also use fresh thyme if available.
  • 1/2 tsp black pepper Adjust based on your taste.
  • 1 tsp salt Salt can be adjusted based on the saltiness of the ham or broth.
  • 1 1/2 cups shredded cheddar cheese Add more cheese for a cheesier soup.
  • 2 tbsp all-purpose flour (optional) For a thicker soup.
  • 2 tbsp butter Can substitute with olive oil.
Optional Garnish
  • Chopped Fresh Parsley or Chives For garnishing before serving.

Method
 

Preparation
  1. Begin by dicing the ham, potatoes, carrots, celery, and onion. Mince the garlic.
Cooking
  1. In your slow cooker, add the potatoes, carrots, celery, onion, garlic, diced ham, chicken broth, dried thyme, salt, and black pepper. Stir gently to combine everything.
  2. Cover and set your slow cooker to low for 6-7 hours or high for 3-4 hours until the potatoes and carrots are tender.
  3. In a small saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes to make a roux.
  4. Gradually add in the heavy cream while whisking until it’s smooth.
  5. Pour the cream mixture into the slow cooker, stirring to blend it in. Add the shredded cheddar cheese and mix until melted and creamy.
  6. Adjust the seasoning with additional salt and pepper if needed.
Serving
  1. Serve hot by ladling the soup into bowls and garnishing with fresh parsley or chives.
  2. Pair with some crusty bread or dinner rolls for a complete meal.

Notes

To store leftover soup, cool completely and transfer it to an airtight container. It can be refrigerated for up to 4-5 days or frozen for up to 3 months. Reheat after thawing overnight in the refrigerator.