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–+ servings

Crockpot Ham And Potato Soup

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.
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Prep Time 15 minutes
Cook Time 6 minutes
Course Main Course
Cuisine American
Servings 6 servings

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.

Notes

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.
Keyword Comfort Food, Crockpot Soup, Ham and Potato, Leftover Ham Recipe, Winter Recipe
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