Slow cooker ham and potato soup is a warm and comforting soup with cooked ham, potatoes, carrots, celery, onion, and simple seasonings. The soup slow cooks in a broth that thickens as it simmers, creating a hearty base without using canned soup. This easy crockpot recipe is a great way to turn leftover ham into a new meal. Instructions to make Instant Pot ham and potato soup are also included.
Ingredients For Slow Cooker Ham and Potato Soup
- Cooked ham: Dice the cooked ham into bite-sized pieces. Leftover holiday ham, a ham steak, or packaged diced ham can all be used.
- Russet potatoes: Peel and cut the potatoes into evenly sized cubes. Russet potatoes soften nicely and help give the soup its hearty texture.
- Onion: A small diced onion adds flavor to the soup’s base.
- Carrots: Peel and slice the carrots. Try to keep the slices similar in thickness so they cook evenly.
- Celery: Sliced celery adds flavor and texture.
- Chicken broth: I recommend using low-sodium chicken broth so you can better control the amount of salt in the finished soup.
- Heavy cream: Heavy cream is stirred in at the end of the cooking time. It adds richness and gives the broth a smooth, creamy consistency.
- Cornstarch or arrowroot starch: The starch thickens the broth as the soup cooks. Whisk it into some of the broth before adding it to the slow cooker to prevent lumps.
- Dried thyme: Thyme pairs particularly well with ham and potatoes.
- Salt and pepper: Keep in mind that ham can be salty. You may want to use less salt initially and adjust the seasoning before serving.
How To Make Slow Cooker Ham and Potato Soup
Slow Cooker
- Add the diced ham, potatoes, cornstarch, onion, carrots, celery, thyme, salt, pepper, and broth to the slow cooker. Stir to mix well.
- Cover and cook on HIGH for 3 to 4 hours or on LOW for 6 to 8 hours, or until the potatoes and carrots are tender.
- Stir in the heavy cream.
- Cover and cook for an additional 10 to 15 minutes, or until the cream is heated through.
- Taste the soup and add additional salt or pepper if needed.
Instant Pot
- Add the ham, potatoes, onion, carrots, celery, 3 1/2 cups of the chicken broth, thyme, salt, and pepper to the Instant Pot. Stir to combine.
- Close and seal the lid. Cook on high pressure for 5 minutes.
- When the cooking time is complete, allow the pressure to release naturally for 5 minutes. Carefully release any remaining pressure.
- In a small bowl, whisk the cornstarch or arrowroot starch with the remaining 1/2 cup of chicken broth until smooth.
- Open the lid and set the Instant Pot to sauté. Stir the starch mixture into the soup.
- Cook for 2 to 3 minutes, stirring frequently, until the broth begins to thicken.
- Turn off the Instant Pot and stir in the heavy cream. Let the soup sit on the warm setting for approximately 5 minutes, or until heated through.
- Taste and add additional salt or pepper if needed. Serve warm.
Why You Will Love This Recipe
- Easy preparation. Add everything except the heavy cream directly to the slow cooker and let it cook.
- Great for leftover ham. This recipe is an easy way to turn cooked holiday ham into a completely different meal.
- Hearty and filling. Potatoes, vegetables, and diced ham make this soup satisfying enough to serve as a complete meal.
- Creamy without canned soup. Heavy cream and cornstarch create a rich broth without using condensed soup.
- Family-friendly. The simple seasonings allow the flavors of the ham and vegetables to shine.
FAQs & Tips
Do I need to cook the ham first?
Yes. This recipe uses fully cooked ham. Leftover ham works especially well, but you can also use a cooked ham steak or packaged diced ham.
Why is the cornstarch added at the beginning?
Adding the cornstarch at the beginning allows the broth to thicken while the soup cooks.
Why is the heavy cream added at the end?
Dairy products can separate or develop an undesirable texture when cooked for several hours. Adding the heavy cream at the end keeps the soup smooth and creamy.
How large should I cut the potatoes?
Cut the potatoes into approximately 1/2-inch cubes. Keeping the pieces similar in size helps them cook evenly.
Can I make the soup thicker?
For a thicker soup, use a potato masher to gently mash some of the cooked potatoes directly in the slow cooker before adding the heavy cream. You can also blend one or two cups of soup and stir it back into the slow cooker.
Can I leave the skin on the potatoes?
Yes. Although russet potatoes are traditionally peeled for this soup, you can leave the skin on if you prefer. Scrub the potatoes thoroughly before cutting them.
Should I add all the salt at the beginning?
The saltiness of cooked ham and chicken broth can vary. If your ham is particularly salty, add only 1/2 teaspoon of salt at the beginning. Taste the soup after adding the cream and add more salt as needed.
Can I use a different kind of potato?
Yes. Yukon gold potatoes are a good substitute and do not need to be peeled. They hold their shape better than russet potatoes, so the finished soup may be slightly less thick.
Substitutions and Variations
- Replace the heavy cream with half-and-half for a lighter soup. The broth will not be quite as rich.
- Use turkey ham in place of traditional ham.
- Add minced garlic or garlic powder for additional flavor.
- Stir in shredded cheddar cheese with the heavy cream for a cheesy ham and potato soup.
- Add frozen corn or peas during the last 20 to 30 minutes of cooking.
- Garnish the soup with chopped green onions, shredded cheese, cooked bacon, or fresh parsley.
How To Serve Ham & Potato Soup
Serve this creamy soup with crusty bread, dinner rolls, biscuits, or cornbread. It also pairs well with a simple green salad or roasted vegetables. For individual servings, ladle the soup into bowls and garnish it with freshly cracked black pepper, chopped green onions, parsley, shredded cheddar cheese, or additional diced ham.
Storage
Allow leftover soup to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 4 days. Reheat the soup gently on the stovetop over medium-low heat or in the microwave. If it becomes too thick after refrigeration, stir in a small amount of chicken broth or cream while reheating. Cream-based soups can change texture after freezing, so refrigeration is preferred. If you freeze the soup, store it in an airtight container for up to 2 months and thaw it overnight in the refrigerator before reheating.
What size slow cooker should you use?
I used a 6-quart slow cooker or Instant Pot.
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Slow Cooker Ham and Potato Soup
Slow cooker ham and potato soup is a warm and comforting soup with cooked ham, potatoes, carrots, celery, onion, and simple seasonings. The soup slow cooks in a broth that thickens as it simmers, creating a hearty base without using canned soup. This easy crockpot recipe is a great way to turn leftover ham into a new meal. Instructions to make Instant Pot ham and potato soup are also included.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours, 20 minutes
- Yield: 6 servings 1x
- Category: Appetizer, Dinner, Lunch
- Method: Pressure Cooking, Slow Cooking
- Cuisine: American
Ingredients
- 2 cups cooked ham, diced
- 4 large russet potatoes, peeled and cubed
- 1 small onion, diced
- 3 carrots, peeled and sliced
- 3 celery ribs, sliced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons cornstarch or arrowroot starch
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
Slow Cooker
- Add the diced ham, potatoes, cornstarch, onion, carrots, celery, thyme, salt, pepper, and broth to the slow cooker. Stir to mix well.
- Cover and cook on HIGH for 3 to 4 hours or on LOW for 6 to 8 hours, or until the potatoes and carrots are tender.
- Stir in the heavy cream.
- Cover and cook for an additional 10 to 15 minutes, or until the cream is heated through.
- Taste the soup and add additional salt or pepper if needed.
Instant Pot
- Add the ham, potatoes, onion, carrots, celery, 3 1/2 cups of the chicken broth, thyme, salt, and pepper to the Instant Pot. Stir to combine.
- Close and seal the lid. Cook on high pressure for 5 minutes.
- When the cooking time is complete, allow the pressure to release naturally for 5 minutes. Carefully release any remaining pressure.
- In a small bowl, whisk the cornstarch or arrowroot starch with the remaining 1/2 cup of chicken broth until smooth.
- Open the lid and set the Instant Pot to sauté. Stir the starch mixture into the soup.
- Cook for 2 to 3 minutes, stirring frequently, until the broth begins to thicken.
- Turn off the Instant Pot and stir in the heavy cream. Let the soup sit on the warm setting for approximately 5 minutes, or until heated through.
- Taste and add additional salt or pepper if needed. Serve warm.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 452
- Sugar: 7 g
- Fat: 14.3 g
- Saturated Fat: 6.9 g
- Carbohydrates: 57.2 g
- Fiber: 6.2 g
- Protein: 24.9 g
- Cholesterol: 69.8 mg
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