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Tender chunks of potato and ham soak up a rich and savory broth in this Slow Cooker Ham and Potato Soup. I adore soups that are rich without feeling heavy, and this one delivers. It doesn’t get much better for me than a hearty meal that takes almost no effort.
I doubt there’s an appliance I use more than the slow cooker in my kitchen. I love that I can start things in the morning, and the flavors develop all day long. It’s the same method I use for my Slow Cooker Split Pea Soup with Ham and Potatoes and Slow Cooker Stuffed Pepper Soup. Isn’t it great when the machine does all the work, and we get all the credit?
Slow Cooker Ham and Potato Soup
The first time I made this soup, it was the weekend after Thanksgiving. I was staring into a refrigerator still overflowing with leftovers, and couldn’t bring myself to eat another plate. Instead, I decided to improvise something new with the ham and mashed potatoes.
My family loved that soup so much, I knew I would have to make it again. But, I don’t typically have a mountain of mashed potatoes just waiting in the fridge. So, I developed this recipe using diced potatoes, and now it’s a breeze for me to make this soup any time we’re craving it.
I was so excited when I saw this earlier in the week that I immediately made a batch (and tweaked it a bit!)! Hope you don’t mind that I referred to you and your version in my post about it! :o)
Ingredients and Substitutions
The Meat – I use cooked ham because it adds a salty, savory backbone to the soup without any extra work. Leftover holiday ham works well with this soup, but any cooked ham will do.
Potatoes – Yellow potatoes are my go-to for this soup because I don’t have to peel them. The peel is very thin, and it basically just fades into the soup as it cooks. They also become slightly creamy as they cook, which helps thicken the broth.
Base Vegetables – I use the classic trio of celery, carrots, and onions to create the perfect base for this soup. The vegetables soften over time and quietly flavor the broth, without competing with the ham and potatoes.
Salt and Pepper – I keep the seasonings simple and only add them if needed at the end, since the ham and broth already bring a lot of salt to this dish.
Liquids – I use chicken broth to form the savory base of the broth and include heavy cream to add silky richness. Sometimes, I substitute half and half or milk here, depending on how indulgent I want the soup to be.
Thickener – Toward the end, I add a small amount of flour to help thicken the soup into that classic, comforting texture.
Notes on Equipment
- Slow Cooker – For this recipe, I use my 8-Quart Crock-Pot. This is my go-to slow cooker. (Did you know that a half-full 8-quart slow cooker will heat food more quickly than a full 4-quart cooker?)
- Ladle – I swear by this flat front Chef Craft ladle. Why isn’t every ladle designed this way? It allows you to scrape the bottom of the pot and get ever tasty morsel of soup.
How to Make Slow Cooker Ham and Potato Soup
Prepping the Vegetables: I wash and peel the potatoes, onions, and carrots. I also clean the celery ribs.
Chopping the Ingredients: I chop the potatoes into roughly uniform 1-inch chunks. Then, I dice the carrots, onion, and ham into ½-inch pieces. Lastly, I slice the celery thin.
Filling the Slow Cooker: I place the vegetables into the slow cooker first, then add the ham on top.
Adding the Broth: I pour in the chicken broth over the other ingredients.
Starting the Slow Cooker: I cover the slow cooker with the lid and set it on LOW for 8 hours. This gives all the flavors plenty of time to develop.
Final Stage of Cooking
Creating the Slurry: About 30 minutes before eating, I ladle out some of the hot broth for creating the slurry.
Whisking in Flour: I whisk the flour into the reserved broth until smooth. Then, I pour the slurry back into the slow cooker and stir well.
Mashing the Potatoes: I mash about half of the potatoes right in the slow cooker to naturally thicken the soup while still keeping some texture.
Adding the Dairy: I add the heavy cream, then give everything a stir.
The Final Thickening: I cover the slow cooker again and let the soup continue cooking for 15 to 30 minutes, until we are ready to eat.
Final Taste Check: I taste the soup and add salt and pepper as desired. I usually start with about a teaspoon of salt and continue stirring, salting, and tasting the soup until it tastes perfect. Then, it is ready to serve!
Expert Tip
Timing matters a lot more than you might think when it comes to adding dairy to a soup. I always wait until the end to stir in the heavy cream. This prevents it from breaking down or scorching during the long cook.
Mind the Salt – Ham can vary a lot in salt content, so I recommend waiting until the final taste test before adding any extra salt. This allows for better control over the final result.
High Heat, Less Time – I prefer to cook this soup on LOW so that the flavors get plenty of time to develop. But, when I’m in a hurry, this soup can be finished in just 4 hours on HIGH.
Vegetables First: I place the carrots, celery, and onion into the slow cooker before the potatoes and ham so that the aromatics will cook down first and add more flavor to the soup.
Serving Suggestions
I think this slow cooker ham and potato soup is at its coziest when paired with something warm and sturdy for dipping. I love serving it alongside rosemary wheat bread which holds up beautifully to the creamy broth.
To balance out the richness, I’ll often add something fresh on the side, like a zucchini corn salad or a spinach apple salad. And, if I’m serving this soup for company or just want to round things out with something sweet, a scoop of strawberry sorbet makes for a light and refreshing finish.
Make Ahead and Storage
Make Ahead: This soup holds up beautifully when I want to prep it ahead of time for busy days. I finish the soup completely, then cool and store it so that it’s ready to reheat without any extra steps.
How to Store: Leftovers go into a sealed container in the fridge and stay fresh for several days without losing texture.
How to Reheat: I gently stir it in a pot over low heat on the stove. And, I add some broth or milk to thin the soup back to its original consistency.
More Slow Cooker Soups
Frequently Asked Questions
It’s best not to. I whisk the flour with a small amount of broth to create a smooth slurry. This prevents lumps from forming in the soup.
LOW is my preference, because it lets the flavors develop more gradually. But, HIGH will work in a pinch if I’m short on time.
Absolutely. One option I’ve found is to just mash more of the potatoes. This will naturally thicken the soup, but the final texture will be slightly less smooth. Or, you could use corn starch instead as a gluten free thickener.
This is totally normal! When potato soup is stored in the fridge, those potatoes don’t stop doing their thing. All that starch they released while in my slow cooker starts to tighten up as it cools, locking the liquid in place.
That’s why it looks almost solid the next day. But, I just add some broth or milk while heating it back up, and the soup smoothes out nicely once again.
Slow Cooker Ham and Potato Soup
Ingredients
- 8 cups yellow potatoes diced into 1-inch pieces
- 1 small yellow onion diced into ½-inch pieces, about 1 cup
- 3 celery ribs sliced very thin, about 1 cup
- 3 medium carrots peeled and diced into ½-inch pieces, about 1 cup
- 12 ounces cooked ham diced into ½-inch pieces, about 2 cups
- 1 teaspoon kosher salt adjust to taste
- ½ teaspoon freshly ground black pepper adjust to taste
- 4 cups chicken broth
- ¼ cup all-purpose flour
- 2 cups heavy cream, half and half, or milk
Instructions
- Combine the potatoes, onion, celery, carrots, and ham in a slow cooker. Sprinkle with salt and pepper. Pour in the chicken broth. Cover with a lid and cook on HIGH for 4 hours or on LOW for 6 hours.
- Uncover and use a glass measuring cup or a ladle to remove about ½ a cup of the broth. Set aside. Use a potato masher or a large wooden spoon to mash about half of the potatoes.
- Add the flour to the reserved broth and whisk until smooth. Pour the flour slurry back into the crockpot and stir to mix throughout. Add the cream (or half and half, or milk) to the slow cooker and stir to mix.
- Cover and cook for an additional 15-30 minutes on HIGH. Serve with crusty bread for dipping.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 12/1/2014 – notes and photos updated 1/6/26}
My dad sends me a giant ham every December, so I am filing this away…looks so comforting!
This looks absolutely delicious!
I have a freezer full of ham – definitely bookmarking this recipe!!
This will be great the next cold rainy day, I'd love to walk in and smell this already cooking.
I would add some onions!
what about like half and half instead?
I'm sure it would be delicious with half and half. Enjoy!
Add a little corn as well, yum
What Kind of potatoes were used. The last ones I used got all gluey
I'm fairly certain that I used red potatoes for the soup. However, in my experience, most potatoes will become "gluey" if over-cooked. Keep an eye on the soup and make sure you aren't cooking it for too long. Enjoy!
I did this exactly of the recipe but it never thickened. Am I missing something?
I'm so sorry to hear that it didn't work out for you, Robinz. It is possible that your mashed potatoes may have simply had more liquid in them. It's hard to guess without actually being in your kitchen.
I was so excited when I saw this earlier in the week that I immediately made a batch (and tweaked it a bit!)! Hope you don’t mind that I referred to you and your version in my post about it! :o)
Im confused,the picture shows chunks of potatoes but yet it calls for smashed. am I wrong. Ed
When I smash the potatoes, I leave small chunks throughout the soup. I hope that helps!
Could I incorporate the ham bone in w/ this somehow?
Sure. You could add the hambone after smashing the potatoes and let it cook along with the rest of the ingredients. Remove it before servings. Enjoy!