Slow Cooker Ham and Potato Soup (Creamy & Comforting)
This Slow Cooker Ham and Potato Soup is the perfect cozy, hearty meal for cold days or busy weeknights. Made with tender potatoes, savory cubed ham, fresh vegetables, and a rich creamy broth, this soup is incredibly comforting and easy to prepare thanks to the slow cooker. Just add everything, let it cook low and slow, and finish it off with cream and sour cream for a thick, velvety texture the whole family will love.
Why You’ll Love This Soup
- Easy dump-and-go slow cooker recipe
- Rich, creamy, and filling
- Perfect for using leftover or pre-cubed ham
- Great for meal prep and leftovers
- Comfort food at its best
Ingredients
- 8 cups russet potatoes, peeled and diced
- 1 yellow onion, diced
- 2 large carrots, peeled and chopped
- ½ cup celery, chopped
- 16 oz cubed ham
(2 packages Smithfield Anytime Favorites™ Cubed Ham or equivalent) - 1 teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- 4 cups chicken broth
- ¼ cup all-purpose flour
- 1½ cups heavy cream (or whole milk for a lighter option)
- ½ cup sour cream
Instructions
Step 1: Add Ingredients to the Slow Cooker
Add the diced potatoes, onion, carrots, celery, cubed ham, kosher salt, black pepper, and chicken broth to your slow cooker. Stir gently to combine.
Cover and cook:
- On LOW: 7–8 hours
- On HIGH: 4–5 hours
The vegetables should be very tender and the flavors fully developed.
Step 2: Mash the Potatoes
Once cooking time is complete, use a potato masher to mash about ⅓ of the potatoes directly in the slow cooker.
This step helps naturally thicken the soup while still leaving chunks of potato and ham for texture.
(Don’t worry—the ham won’t mash much.)
Step 3: Make It Creamy
In a small bowl, whisk the flour with a bit of the cream or milk to avoid lumps.
Add the flour mixture, remaining heavy cream (or milk), and sour cream to the slow cooker. Stir until everything is well combined.
Cover and cook on HIGH for an additional 15 minutes, or until the soup thickens slightly.
Serve
Taste and adjust seasoning if needed. Serve hot with:
- Crusty bread
- Dinner rolls
- Crackers
- Or a simple green salad
Pro Tips
- Russet potatoes work best because they break down and thicken the soup
- For extra flavor, add a pinch of garlic powder or thyme
- Want it thicker? Mash more potatoes or add 1–2 extra tablespoons of flour
- Stir gently after adding dairy to avoid curdling
Variations
- Cheesy Ham & Potato Soup: Add 1–2 cups shredded cheddar cheese
- Lighter version: Use whole milk instead of heavy cream
- Extra veggies: Corn or peas work great
- Stovetop method: Simmer until potatoes are tender, then continue with the same steps
Storage & Reheating
- Store in an airtight container in the fridge for up to 4 days
- Reheat on stovetop or microwave over low heat, stirring often
- Add a splash of milk if soup thickens too much
Recipe Summary
- Prep Time: 15 minutes
- Cook Time: 7–8 hours (low)
- Servings: 8
- Calories: ~420 per serving (approximate)