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Nothing says cozy like a steaming bowl of Crockpot Ham And Potato Soup—this easy recipe turns leftover ham into creamy, savory comfort food you’ll crave all winter long.
Why You’ll Love This Recipe
• No fuss: just toss ingredients into your slow cooker and walk away
• One-pot meal: saves dishes and sanity on busy weeknights
• Uses leftover ham: frugal cooking at its best
• Creamy texture without heavy cream (thanks to a potato puree trick)
• Perfect winter recipe: warms you from the inside out
• Crowd-pleaser: kids and adults alike ask for seconds
• Hands-off cooking: set a timer, go about your day
• Customizable: swap veggies or spices to match your mood
Ingredients
• 1 pound leftover ham, diced (smoked or honey-glazed works great)
• 1 ½ pounds potatoes, peeled and cut into 1-inch cubes (Yukon Gold or russet)
• 1 medium onion, finely chopped (yellow or sweet)
• 2 carrots, peeled and sliced (baby carrots save time)
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 4 cups low-salt chicken broth (store-bought or homemade)
• 1 cup whole milk (or plant-based milk for a lighter twist)
• 2 tablespoons butter (Kerrygold adds richness)
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• ½ teaspoon smoked paprika
• Salt and black pepper to taste
• Chopped chives or green onions, for garnish
Directions
1. Layer the base. Add diced potatoes, onion, carrots, celery, garlic, thyme, and smoked paprika into your Crock-Pot or slow cooker—no need to preheat.
2. Stir in broth and ham. Pour chicken broth over the veggies, then nestle in the leftover ham. Give everything a gentle stir so flavors mingle.
3. Cook low and slow. Cover and set your slow cooker to LOW for 6–7 hours (or HIGH for 3–4 hours). You want potatoes tender but not mushy—poke one with a fork for a soft bite.
4. Make the roux. In a small skillet over medium heat, melt butter, whisk in flour, and cook for 1–2 minutes until bubbly (no browning). This little step thickens the soup without clumps.
5. Swirl in milk. Gradually stir milk into your roux until silky smooth, then pour into the slow cooker about 15 minutes before serving.
6. Mash for creaminess. Use an immersion blender to lightly puree about one-third of the soup right in the pot—this creates a velvety base while leaving chunks for texture. (No stick blender? Transfer a cup to a blender, then return.)
7. Season and garnish. Taste, then season with salt and pepper. Top each bowl with chives or green onion slices, maybe a sprinkle of cheddar if you dare.
Servings & Timing
Makes 6–8 servings
Prep Time: 15 minutes (20 if you’re chopping while chatting on the phone)
Cook Time: 6 hours on LOW or 3½ hours on HIGH
Total Time: about 6–6½ hours on LOW (or 3¾ hours on HIGH)—mostly hands-off
Variations
• Swap sweet potatoes for white potatoes to add a hint of sweetness.
• Stir in chopped kale or spinach during the last 30 minutes for extra greens.
• Use leftover turkey instead of ham for a post-holiday twist.
• Add a dash of hot sauce or red pepper flakes to kick up the heat.
• Finish with shredded Gruyère for a nutty, melty topping.
• Go dairy-free: swap milk for coconut milk and use olive oil instead of butter.
Storage & Reheating
Store cooled soup in an airtight container in the fridge for up to 4 days. Freeze in meal-size portions for 2–3 months—label each bag with the date. To reheat, thaw overnight in the fridge, then warm on the stovetop over medium heat, stirring gently. If soup thickens too much, stir in a splash of broth or milk until silky again.
FAQs
Q: Can I skip the roux and still get a thick soup?
A: Yes—just mash more potatoes directly in the pot, but expect a slightly chunkier texture.
Q: Is this recipe freezer-friendly?
A: Absolutely—portion into freezer bags, leaving headspace for expansion, and freeze up to 3 months.
Q: What type of slow cooker is best?
A: I swear by my Crock-Pot brand 6-quart, but any model with LOW/HIGH settings will work.
Q: Can I make this on the stove?
A: Sure—sauté veggies and ham in a Dutch oven, add broth, simmer 20–25 minutes, then proceed with roux and milk.
Q: How do I prevent potatoes from turning mealy?
A: Keep an eye on the cook time and test for a tender yield; russets can break down faster than Yukon Golds.
Q: Is there a low-sodium option?
A: Definitely—opt for low-salt broth and skip added salt until after you taste.
Q: Can I use a pressure cooker?
A: Yes—cook on high pressure for 10 minutes, then natural release for 10, mash, and stir in milk.
Q: How do I get more flavor from my ham?
A: Toss in a ham bone or a few ham hocks at the start; remove before blending and serving.
Conclusion
This Crockpot Ham And Potato Soup is pure comfort in a bowl—creamy, hearty, and so easy you’ll make it on repeat. If you give it a whirl, let me know how it turned out and share your favorite slow cooker moments in the comments below. Hungry for more? Try my Slow Cooker Chicken Tortilla Soup next!
Crockpot Ham And Potato Soup
Ingredients
- 1 pound leftover ham, diced (smoked or honey-glazed)
- 1 ½ pounds potatoes, peeled and cut into 1-inch cubes (Yukon Gold or russet)
- 1 medium onion, finely chopped (yellow or sweet)
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 4 cups low-salt chicken broth (store-bought or homemade)
- 1 cup whole milk (or plant-based milk for a lighter twist)
- 2 tablespoons butter (Kerrygold adds richness)
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- Chopped chives or green onions for garnish
Instructions
- Add diced potatoes, onion, carrots, celery, garlic, thyme, and smoked paprika into your Crock-Pot or slow cooker—no need to preheat.
- Pour chicken broth over the veggies, then nestle in the leftover ham. Give everything a gentle stir so flavors mingle.
- Cover and set your slow cooker to LOW for 6–7 hours (or HIGH for 3–4 hours). You want potatoes tender but not mushy—poke one with a fork for a soft bite.
- In a small skillet over medium heat, melt butter, whisk in flour, and cook for 1–2 minutes until bubbly (no browning). This little step thickens the soup without clumps.
- Gradually stir milk into your roux until silky smooth, then pour into the slow cooker about 15 minutes before serving.
- Use an immersion blender to lightly puree about one-third of the soup right in the pot—this creates a velvety base while leaving chunks for texture. (No stick blender? Transfer a cup to a blender, then return.)
- Taste, then season with salt and pepper. Top each bowl with chives or green onion slices, maybe a sprinkle of cheddar if you dare.
