Slow Cooker Ham and Potato Soup
Slow Cooker Ham and Potato Soup is the comfort food that feeds a crowd and satisfies every craving! This budget-friendly meal is perfect for using up leftover holiday ham or a ham steak any time of year. Packed with potatoes, veggies, and ham, and finished with a creamy, cheesy broth, it’s a soup you’ll want to repeat again and again.
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What’s To Love About This Recipe
- Whether you have leftover holiday ham or are just craving a cheesy, delicious bowl of soup, this ham and potato soup is an all-around favorite.
- Get everything chopped and you’re ready to cook! You don’t even need to boil the potatoes first. One of the benefits of this recipe is that they cook directly in the broth and absorb the flavor of the ham and seasonings.
- My favorite part of this recipe is that I don’t need flour or a roux to thicken it into that classic potato soup texture. Blending a few scoops of the potatoes and broth creates a naturally creamy base while leaving the soup chunky and hearty.
- The flavors are simply delicious! Creamy Yukon Gold potatoes paired with cubed ham and sharp white cheddar cheese make an incredible combination. Plus, the carrots, celery, thyme, and smoked paprika make this a hearty homestyle ham soup that is both wholesome and filling.
- This budget-friendly soup makes a delicious one-pot meal that can feed a crowd. Prep it for a weeknight dinner with plenty of leftovers or let it simmer in the background of a busy weekend. Add some toppings or serve with bread or biscuits, and you’re set!
Ingredients Needed
- Ham steak – Ham steak is typically available in the grocery store any time of the year. You could also use leftover cooked ham. Either way, dice the ham into ¼ inch cubes for small, easy bites.
- Yukon Gold potatoes – Yukon Gold potatoes maintain their shape and texture during slow cooking and add a creaminess to the overall flavor. Dice them into even pieces, about the same size as the ham bites. I also usually leave the skins on this variety, specifically, because they are already thin and it saves prep time
- Carrots and celery stalks – A classic soup pairing, diced carrots and sliced celery stalks add earthiness and texture to the soup and give it a homestyle flavor.
- Yellow onion – Dice a small yellow onion to add aromatic depth and a slight sweetness to the base.
- Garlic cloves – Mince garlic cloves and add to deepen the soup base.
- Chicken broth or stock – This adds even more flavor (as opposed to water) and creates the liquid base.
- Dried thyme – Thyme is a traditional complement to ham and potatoes and provides just the right amount of herbal infusion.
- Black pepper – Add just a bit of pepper for spice and warmth.
- Smoked paprika – This brings a hint of smokiness to complement the ham.
To finish the soup:
- Half-and-half – Add regular half-and-half at the end of cooking for decadence and a creamy finish.
- Sharp white cheddar cheese – Shred the cheese fresh from the block for the best melt in the soup. Sharp white cheddar adds a tangy flavor that goes perfectly with the ham and potatoes.
- Salt – Save the salt for the end to taste the soup once the ham and cheese have been integrated. You may only need a small amount.
- Green onions – Slice fresh green onions to sprinkle on top of each bowl when ready to serve.
Best Potatoes For Ham and Potato Soup
I prefer Yukon Gold potatoes for this soup because they’re naturally creamy, but they still hold their shape well in the slow cooker. They also give the soup a rich, creamy texture without turning it into a super-heavy loaded potato soup. Russets break down more easily and can make the soup thicker, while red potatoes stay firmer.
How To Make Slow Cooker Ham and Potato Soup
- Add the ham, potatoes, carrots, celery, onion, garlic, broth, thyme, pepper, and smoked paprika to the slow cooker.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until the potatoes are very tender.
- Using a ladle, transfer about 2-3 scoops of the soup to a blender. Blend until smooth and return the mixture to the slow cooker, or give the soup a couple of pulses with an immersion blender (be careful not to blend the whole soup, just enough to thicken it).
- Stir in the half-and-half.
- Add the shredded white cheddar a handful at a time, stirring until melted and smooth.
- Taste and adjust seasoning as needed. Depending on the ham used, you may need little or no additional salt.
- Serve the soup topped with sliced green onions and additional white cheddar if desired.
How long should ham and potato soup be cooked in the slow cooker?
I prefer cooking thicker soups like this on low for 6-7 hours when I have the time because the vegetables cook more gradually and evenly, but cooking on high for 3-4 hours also works well when I need dinner faster.
Either way, the soup is done when the potatoes are easily pierced with a fork. Overcooking, especially very small potato pieces, can make them fall apart.
Also, be sure to add dairy at the end rather than letting it cook all day. This will give the soup a smoother finish and reduce the chance of the dairy separating.
Pro Tips
- Dice the potatoes into uniform pieces so they cook evenly.
- I also usually leave the thin skins on Yukon Golds to save prep time, but you can peel the skins if preferred.
- Be cautious not to overcook the soup since the potatoes can easily turn mushy. The potatoes are done when they are easily pierced with a fork, but not falling apart.
- There’s no need to boil the potatoes first, as they cook directly in the broth.
- Thicken the soup by mashing or blending a small portion of the soup.
- Be very careful about blending hot soup in the blender and ensure the lid is tightly sealed or hold it closed while pulsing the mixture. You can also use an immersion blender directly in the slow cooker.
- Ham varies significantly in saltiness, so I intentionally don’t add salt at the beginning. Taste the soup after adding the cheese before deciding whether it needs any (this is especially important with leftover or cured ham).
- Add dairy at the end to prevent separation.
- If you don’t have ham but are craving the rich flavors of potato soup, try a similar recipe such as my Hearty Homestyle Slow Cooker Loaded Potato Soup or Slow Cooker Loaded Baked Potato Soup.
Recipe Substitutions and Variations
- I use ham steak because it makes this an easy year-round recipe, but leftover holiday ham is perfect here too. A ham bone could also cook with the soup for extra flavor – just remove it before blending and finishing the soup.
- Carrots and celery make this a homestyle soup while keeping the ham and potato the focus, but you can add more veggies if you prefer! I would add more delicate veggies during the last 30 minutes or so of cooking so they maintain their texture. Some other tasty options are frozen sweet corn, fresh baby spinach, or frozen peas.
- For protein variation, chopped cooked bacon is an option to turn this into more of a loaded potato soup.
- Add a can of drained, rinsed white beans to make this soup even heartier.
- I wouldn’t choose frozen diced potatoes as my first option because fresh Yukon Golds give me better control over the final texture, but they could work as a shortcut. If you need to use frozen potatoes, watch the cooking time because smaller frozen potato pieces may soften faster.
- Sharp cheddar cheese is the best complement to the sweetness of the ham, but you could also experiment with other sharp cheeses that melt well, such as Parmesan, Gouda, or Gruyere.
- For a dairy-free soup, use a creamy unsweetened non-dairy milk and either omit the cheese or use a dairy-free cheese that melts well (but expect the flavor and texture to be different).
What To Serve With Ham and Potato Soup
Because of the rich and hearty texture, we like to serve this as a full meal with bread, Easy Buttermilk Drop Biscuits, or a simple, fresh green salad.
Topping Ideas
Green onions and extra shredded white cheddar are my go-to toppings, with bacon as an option if you want more of a loaded potato flavor. You may also enjoy toasty croutons or crushed soup crackers as a crunchy option!
Storing and Reheating
How To Best Store Leftovers
Fridge
Let the soup cool, then store it in an airtight container in the fridge for up to 3 days. (I don’t recommend freezing creamy potato soups because both the potatoes and the dairy can change texture after thawing.)
How To Best Reheat Leftovers
This soup thickens as it sits and after refrigeration. When reheating, add a splash of broth or half-and-half as needed to loosen the texture, and heat gently on the stove or in the microwave, stirring between intervals.
Frequently Asked Questions
Can I use leftover ham?
Yes, leftover ham works well for this soup, too! If the ham is frozen, let it defrost first. Also be sure to taste the finished soup before adding salt, since different types of ham will vary in their level of saltiness.
What potatoes work best in ham and potato soup?
Yukon Gold potatoes work best for ham and potato soup because they are naturally creamy, and they still hold their shape well.
Can ham and potato soup be frozen?
I don’t prefer to freeze this soup – or other potato-based soups in general – because once defrosted, the soup’s texture will change due to both the potatoes and the dairy.
How do I thicken ham and potato soup?
You can thicken the soup by blending or mashing a small portion of the soup. Start by blending 2-3 large spoonfuls of soup (in the blender or with an immersion blender), stirring it back into the soup, then blending more as needed until you reach the desired texture.
Why did my potatoes get mushy?
Potatoes will get mushy as they overcook. Start checking the texture early and turn off the heat when potatoes are easily pierced through with a fork.
Can I use a ham bone for extra flavor?
Yes, you can add a ham bone to the soup for extra flavor. Just remove it before blending and finishing the soup.
Slow Cooker Ham and Potato Soup
Equipment
- Slow Cooker
- Blender or immersion blender
Ingredients
- 1 pound ham steak diced in ¼ inch cubes
- 1 ½ pounds Yukon Gold potatoes diced
- 2 medium carrots diced
- 2 celery stalks diced
- 1 small yellow onion diced
- 3 cloves garlic minced
- 3 cups chicken broth or stock
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika
Finish
- 1 cup half-and-half
- 8 oz freshly shredded sharp white cheddar cheese
- Salt to taste
- Sliced green onions for serving
Instructions
- Add ham, potatoes, carrots, celery, onion, garlic, broth, thyme, pepper, and smoked paprika to slow cooker.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until potatoes are very tender.
- Using a ladle, transfer about 2-3 scoops of soup to a blender. Blend until smooth and return mixture to the slow cooker, or give the soup a couple of pulses with an immersion blender.
- Stir in half-and-half.
- Add shredded white cheddar a handful at a time, stirring until melted and smooth.
- Taste and adjust seasoning as needed. Depending on the ham used, you may need little or no additional salt.
- Serve soup topped with sliced green onions and additional white cheddar if desired.
Notes
- Store cooled soup in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of broth or half-and-half as needed to loosen the texture after refrigeration.
- Dice the potatoes into evenly sized pieces so they cook at the same rate.
- Cook the potatoes just until they’re fork-tender to prevent them from becoming mushy.
- For a thicker soup, mash a few potatoes in the slow cooker or remove and blend a small portion of the soup before stirring it back in.
- If blending hot soup, use caution by tightly securing the blender lid or use an immersion blender directly in the slow cooker.
- Salt to taste at the end of cooking, since different types of ham can vary in saltiness.
- Add dairy at the end of cooking to maintain a smooth texture and prevent separation.
