Slow Cooker Ham and Potato Soup
This Slow Cooker Ham and Potato Soup is creamy, comforting, and perfect for busy nights. Easy prep, hearty ingredients, and rich flavor in every bowl.
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This comforting dinner was made for your slow cooker. With tender potatoes, savory ham, sweet carrots, celery, and a rich, cheesy broth, this hearty soup tastes like it simmered on the stove all day.
Hearty and filling soup like this one is always an easy way to my family's heart, just like this Creamy Chicken and Rice Soup is. Serve a bowl of this Ham and Potato Soup recipe with some No Knead Crusty Bread and it's the perfect meal for the whole family.
Why this Recipe Works
Easy slow cooker dinner – Just add everything to the slow cooker and let it simmer into a rich, comforting soup.
Hearty and filling – Tender potatoes and savory ham make this a satisfying meal that keeps everyone full.
Perfect for leftover ham – A great way to turn holiday leftovers into a cozy new dinner.
Simple ingredients – Made with everyday ingredients you probably already have in the kitchen.
Let's Gather The Ingredients
- Potatoes: Russet potatoes or Yukon Golds work best.
- Onion: adds savory flavor that deepens as it slow cooks.
- Carrots: bring natural sweetness.
- Celery: adds classic soup flavor.
- Fresh garlic: Fresh minced is always best.
- Diced ham: A perfect way to use up leftover ham.
- Chicken broth: forms the flavorful base and helps the potatoes cook evenly.
- Cream cheese: Adds a creamy texture.
- Evaporated milk: adds richness without curdling and keeps the soup silky.
- Cheese: shredded cheddar blends into the soup for a cheesy.
How To Make Slow Cooker Ham and Potato Soup
- Step 1: Add the diced potatoes, onions, carrots, celery, garlic, and diced ham to the slow cooker. Pour in the chicken broth and stir to combine.
- Step 2: Cook until potatoes are fork-tender. Use a potato masher to mash some of the potatoes directly in the slow cooker for extra creaminess.
- Step 3: Add the cubed cream cheese, evaporated milk, Stir and let cook a little longer until everything melts together.
- Step 4: Add in the shredded cheese and stir until incorporated, and serve!
Recipe Tips
- Adding the leftover ham bone to the Slow Cooker is a great way to amp up the flavor.
- For a smoother soup, blend half the pot with an immersion blender before adding the cheeses.
- Every Slow Cooker runs differently, so check your potatoes around the 6-hour mark to see if they're fork-tender or not.
- Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat on the stove over low heat.
Recipe FAQ's
Cream-based soups don’t freeze very well because the dairy can separate, but the flavor stays great. If freezing this Slow Cooker Cheesy Ham and Potato Soup, do so before adding the cream cheese and evaporated milk. Add those when reheating this cozy meal.
Next time you make this soup, try adding a cup of frozen corn during the last hour of cooking. Or, load it up with even more veggies like peas, extra carrots, or diced bell peppers. If you like a little spicy kick to your soup, especially on those cold winter nights, try adding a pinch of cayenne or diced jalapeños
Yes! Simmer 40-50 minutes until potatoes are tender, then thicken.
More Slow Cooker Soup Recipes
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Slow Cooker Cheesy Ham and Potato Soup
Equipment
Ingredients
- 4 cup Russet potatoes peeled and diced
- 1 small onion diced
- 1 cup carrots diced
- 2 ribs celery diced
- 3 cloves garlic minced
- 2 cups ham diced
- 4 cups chicken broth
- 1 (8 ounce) pkg cream cheese cut into cubes
- 1 (12 ounce) can evaporated milk
- 2 cups cheddar cheese shredded
- Green onions for garnish
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Instructions
- Add the diced potatoes, onions, carrots celery, garlic and ham to the slow cooker. Add in the chicken broth and stir until combined.
- Cook on low for 6 hours or high for 4 hours.
- Once the potatoes are fork tender use a potato masher and mash some of the potatoes up.
- Add in the cream cheese, milk and cheese stir and let cook for another 30 minutes or so until melted. Add salt and pepper to taste
- Serve with extra cheese, green onion on top!
Yes Chanel, keeps bellies full!
This turned out so hearty and delicious. Definitely making it again!
Ahh no sorry about that Ruth! Its 1 (12 ounce) can 🙂
Do you really use 12 cans of evaporated milk, seems like a lot?
Ruth