This Slow Cooker Ham and Potato Soup is the ultimate comfort meal with minimal effort. It’s creamy, hearty, and perfect for using up leftover ham. Let your slow cooker do all the work while you enjoy the cozy, savory results.

If you're looking for the perfect Slow Cooker Ham and Potato Soup, you're in the right place. Whether you love Crockpot Recipes or want to explore our Drinks collection, we've got you covered.

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Why You’ll Love This Slow Cooker Ham and Potato Soup

• Set & Forget: Prep in the morning and come home to a ready-made dinner.
• Creamy Comfort: Tender potatoes and savory ham in a velvety, rich broth.
• Versatile & Forgiving: Easy to adapt with ingredients you have on hand.
• Great Leftovers: Flavors deepen overnight for an even better next-day meal.

Ingredients & Tools

• 1.5 lbs gold potatoes, diced into ½-inch cubes
• 1.5 cups cooked ham, diced
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 stalks celery, diced
• 4 cups chicken broth (low-sodium recommended)
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1.5 cups whole milk
• 1 cup heavy cream or half-and-half
• Salt, to taste
• Optional garnish: shredded cheddar cheese, chopped fresh parsley or chives

Tools: A 6-quart or larger slow cooker, a medium saucepan, and a whisk.

Notes: Gold potatoes hold their shape well. Leftover baked ham adds the best flavor.

Nutrition (per serving)

Serves: 6 | Prep Time: 20 minutes | Cook Time: 6-8 hours (Low) or 3-4 hours (High) | Total Time: 6 hours 20 minutes (minimum)

Before You Start: Tips & Ingredient Notes

• What’s the best ham to use? Leftover baked ham from a holiday dinner is absolutely perfect for this. It’s already flavorful and often a bit smoky. If you’re starting from scratch, a thick-cut ham steak from the grocery store works wonderfully—just give it a good dice.
• Why gold potatoes? Their waxy texture means they soften beautifully but don’t disintegrate into the soup, giving you distinct, creamy bites. Russet potatoes will work, but they tend to break down more and thicken the soup differently.
• Low-sodium broth is key. Since the ham is already quite salty, using a low-sodium broth gives you full control over the final seasoning. You can always add more salt at the end, but you can’t take it out!
• Don’t skip the roux. That butter and flour mixture we make on the stovetop is what gives the soup its luxurious, creamy body without it feeling thin or watery. It’s the magic behind that perfect spoon-coating texture.

How to Make Slow Cooker Ham and Potato Soup

Storage & Freshness Guide

• Fridge: Cool completely and store in an airtight container for up to 4 days.
• Freezer: Freeze before adding cream mixture for best texture; thaw overnight in fridge.
• Reviving: Reheat gently on stove, adding a splash of broth or milk if too thick.

Serving Suggestions

Complementary Dishes

• A thick, crusty slice of sourdough bread — It’s perfect for dipping and scooping up every last bit of that creamy broth. The chewy texture and slight tang are a fantastic contrast.
• A simple, crisp side salad — Something with a bright vinaigrette, like mixed greens with a lemon-Dijon dressing, helps balance the richness of the soup and cleanses the palate.
• Buttery, flaky biscuits — Whether homemade or from a can, a warm biscuit split open and slathered with butter is the ultimate comfort food partner for this hearty soup.

Drinks

• A crisp, cold glass of Chardonnay — A lightly oaked Chardonnay has just enough body and notes of vanilla and citrus to complement the creamy, savory flavors without overpowering them.
• A malty English brown ale — The nutty, caramel notes in the beer mirror the savory ham and creamy potatoes beautifully, making for a really satisfying pairing.
• Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help cut through the soup’s decadent texture.

Something Sweet

• Warm apple crumble with vanilla ice cream — The sweet, spiced apples and cool cream are a classic, comforting finish that feels just right after a bowl of savory soup.
• A simple shortbread cookie — Their buttery, delicate sweetness is a lovely, light way to end the meal without feeling too heavy.
• Dark chocolate pots de crème — Intensely chocolatey and silky smooth, this rich dessert provides a decadent and elegant contrast to the homey main course.

Top Mistakes to Avoid

• Mistake: Dicing the potatoes too large. If your potato chunks are bigger than ¾-inch, they might not become fully tender by the time the rest of the soup is done, leaving you with hard bits in an otherwise perfect soup.
• Mistake: Adding the dairy directly to the slow cooker at the beginning. If you add the milk and cream at the start, they can curdle and separate over the long cooking time, giving you a grainy texture. Adding them at the end via the roux ensures a smooth, velvety result.
• Mistake: Not tasting before serving. The saltiness of ham can vary wildly. Always, always do a final taste test and adjust the salt and pepper at the end. It’s the difference between a good soup and a great one.
• Mistake: Overcooking on high heat. While the HIGH setting is faster, it can sometimes cause the vegetables to become a bit mushy if left too long. The LOW setting is much more forgiving and develops a better flavor.

Expert Tips

• Tip: For an extra layer of flavor, sauté your onions, carrots, and celery in a pan with a little butter before adding them to the slow cooker. This quick step caramelizes the natural sugars and adds a wonderful depth that you just can’t get from raw veggies.
• Tip: If you prefer a thicker, chowder-like consistency, you can use a potato masher to gently mash some of the cooked potatoes right in the slow cooker pot before adding the cream mixture. This releases their starch and naturally thickens the broth.
• Tip: Short on time? You can make the roux and cream sauce at the very beginning and add it with all the other ingredients. The texture might be a tiny bit less velvety, but it will still be delicious and save you a step later on.
• Tip: Make it a “clean out the fridge” soup! A handful of frozen corn, some chopped green beans, or even a cup of chopped spinach stirred in during the last 30 minutes of cooking are fantastic additions that make the soup even heartier.

FAQs

Can I make this soup ahead of time?
Absolutely, and it’s a fantastic make-ahead meal. Let the soup cool completely after cooking, then store it in an airtight container in the refrigerator for up to 4 days. The flavors actually improve! When reheating, do so gently over medium-low heat on the stovetop, stirring occasionally. You may need to add a splash of broth or milk as it will thicken upon standing.

Can I freeze Slow Cooker Ham and Potato Soup?
You can, but with a caveat. Soups with a creamy, dairy-based broth and potatoes can sometimes separate or become grainy upon thawing. The potatoes may also become a bit soft. For best results, freeze the soup before adding the cream mixture. Thaw in the fridge overnight, reheat, and then stir in the freshly made cream sauce to finish.

My soup is too thin. How can I thicken it?
No worries, this is an easy fix! The simplest way is to make a small additional batch of roux. Melt a tablespoon of butter, whisk in a tablespoon of flour, cook for a minute, then whisk in a half-cup of the hot soup broth. Stir this slurry back into the main pot and let it simmer for 10-15 minutes to thicken.

What can I use instead of heavy cream?
You have a few great options. Half-and-half will give you a very similar result, just slightly less rich. For a lighter version, you can use all whole milk, though the soup won’t be quite as creamy. For a dairy-free alternative, full-fat canned coconut milk is a surprisingly good substitute that adds a subtle sweetness.

Can I use a different type of meat?
Of course! Diced, cooked chicken (rotisserie chicken is perfect) would be a delicious alternative. You could also use browned ground sausage for a different flavor profile. If you want to keep it vegetarian, omit the ham, use vegetable broth, and maybe add some white beans for protein.