Crockpot Ham and Potato Soup

There’s a certain magic that happens on a chilly evening. It’s the kind of magic that fills your kitchen with warmth. My Crockpot Ham and Potato Soup brings that feeling right to your table. Its creamy texture and savory ham flavor are truly comforting. This dish is a simple joy for busy families.

I reach for this recipe often. It’s perfect for a weeknight dinner. The leftovers store wonderfully too. It’s a bowl of pure comfort everyone will ask for.

Why I Love This Recipe

This Crockpot Ham and Potato Soup is a weeknight lifesaver. It’s wonderfully easy to prepare. Just toss everything in the slow cooker! The flavors meld beautifully overnight. It’s incredibly comforting and satisfying. Plus, it makes enough for delicious leftovers.

• So Simple: Minimal prep required.
• Big Flavor: Rich and savory taste.
• Comfort Food: Perfect for cozy meals.
• Great for Leftovers: Stores well for busy days.

Crockpot Ham and Potato Soup Ingredients

The real beauty of this Crockpot Ham and Potato Soup lies in its simple, wholesome ingredients. They come together to create something truly special. Think of it as a hug in a bowl!

Let’s break down the stars of this comforting dish:

• Cooked Ham: This brings a delicious, salty depth. It’s the savory backbone of our soup.
• Chicken Broth: It forms the liquid harmony. It gently carries all our flavors.
• Diced Potatoes: These gems add heartiness and creaminess. They soak up all that wonderful flavor.
• Diced Carrots and Celery: These veggies offer a touch of sweetness and freshness. They also provide lovely texture.
• Chopped Onion: A foundational aromatic. It builds a rich flavor base.
• Dried Thyme: This herb adds an earthy, slightly floral note. It’s a classic pairing with ham.
• Black Pepper: A simple spice that wakes up all the other flavors.
• Heavy Cream or Milk: This creates that luscious, creamy finish. It makes the soup feel luxurious.
• Fresh Parsley: For a pop of color and bright, fresh taste to garnish.

Substitutions and Tips

Don’t have fresh thyme? Dried works wonderfully. You can also use a pinch of dried rosemary. Feel free to swap chicken broth for vegetable broth. Want a little more zing? A bay leaf simmered in the soup adds a subtle complexity. For a vegetarian version, omit the ham and add extra hearty vegetables like cauliflower. The exact amounts for all ingredients are in the recipe card below.

How to Make Crockpot Ham and Potato Soup

Making this delicious Crockpot Ham and Potato Soup is incredibly straightforward. You’ll love how little effort it takes. Let’s get cooking!

Step 1: Combine Ingredients

Grab your slow cooker. A 6-quart size is perfect. Add the diced ham. Toss in the potatoes next. Add your carrots and celery. Put the chopped onion in too. Pour in the chicken broth. Sprinkle in the dried thyme. Add the black pepper. Give it all a good stir.

Step 2: Cook Until Tender

Cover the slow cooker. Set it to low heat. Let it cook for 6 to 8 hours. This slow cooking is key. If you’re short on time, use the high setting. It will be ready in 3 to 4 hours. The potatoes should be nice and tender when done. This makes our Crockpot Ham and Potato Soup delightful.

Step 3: Thicken the Soup (Optional)

Do you like a thicker soup? Now is the time to thicken it. Get a small bowl. Measure out the cornstarch. Add the cold water. Whisk them together until smooth. Pour this slurry into the slow cooker. Stir it in gently. Let it cook for 30 more minutes. This step is optional for your Crockpot Ham and Potato Soup.

Step 4: Add Creaminess

It’s time for the rich finish. Stir in the heavy cream. You can use milk if you prefer. Heat it through for about 15 minutes. Make sure it doesn’t boil. Boiling can make the cream separate. This makes the slow cooker ham and potato soup wonderfully creamy.

Step 5: Taste and Serve

Give your soup a taste. Does it need more seasoning? Adjust salt and pepper as needed. Ladle the hot soup into bowls. Garnish with fresh parsley. Serve this comforting meal immediately. Enjoy your perfect Crockpot Ham and Potato Soup!

How to Store Crockpot Ham and Potato Soup

Properly storing your Crockpot Ham and Potato Soup keeps it tasting fresh. For refrigerator storage, let the soup cool completely. Then, store it in an airtight container. It will stay good for about 3 to 4 days. Freezing is also a great option. Cool the soup and transfer it to freezer-safe containers or bags. It can keep in the freezer for up to 2 months. Reheat gently on the stovetop or in the microwave.

Tips for Success

• Cook your ham until tender.
• Dice vegetables evenly.
• Use Yukon Gold potatoes for best results.
• Stir in cream off the heat.
• Taste and adjust seasonings before serving.
• Don’t overcook the potatoes.
• Make this Crockpot Ham and Potato Soup ahead.

Kitchen Tools You’ll Need

You won’t need many fancy gadgets for this recipe. Here’s what makes preparing this Crockpot Ham and Potato Soup a breeze:

• Slow Cooker: A 6-quart or larger is ideal. Any brand works.
• Cutting Board and Knife: For dicing your veggies and ham.
• Measuring Cups and Spoons: Essential for accuracy.
• Small Bowl: If you choose to thicken the soup.
• Whisk: For combining the cornstarch slurry.

Serving Suggestions

• Serve with crusty bread for dipping.
• Pair with a crisp green salad.
• A side of crackers is always nice.
• Consider a simple glass of milk or water.
• Garnish with extra parsley for visual appeal.

Frequently Asked Questions

Can I make this Crockpot Ham and Potato Soup ahead of time?

Yes, absolutely! You can prepare the soup entirely a day in advance. Just store it in an airtight container in the refrigerator. Reheat it gently on the stovetop or in the microwave.

Can I use different types of potatoes?

Yukon Gold or red potatoes are best. They hold their shape well. Russet potatoes can become too mushy. Avoid waxy potatoes like fingerlings as they don’t offer the creamy texture we want.

My soup seems too thin. How can I thicken it?

If you prefer a thicker Crockpot Ham and Potato Soup, use the cornstarch slurry method during the last 30 minutes of cooking. Whisk cornstarch with cold water until smooth. Then stir it into the soup. It thickens beautifully without altering the taste.

Can I substitute the heavy cream?

Certainly. You can use half-and-half for a slightly lighter soup. Evaporated milk also works well. For a dairy-free option, try full-fat coconut milk or a plain, unsweetened non-dairy creamer. Add any of these during the last 15 minutes of cooking.

Print