Why This Crock Pot Ham and Potato Soup Works
Thick, creamy broth with chunks of tender potato and ham in every spoonful. The celery and onion add this subtle savory base that makes the whole thing taste way more complex than it actually is.
Can I just say, this is one of those recipes where you literally dump everything in and walk away. No browning, no sautéing, just chop and go.
✅ Perfect weeknight dinner while you work
✅ Slow cooker ham and potato soup with leftover ham
✅ Russet potatoes break down slightly for thickness
✅ Heavy cream makes it restaurant-quality
✅ Feeds a crowd for church potluck
Let me walk you through what makes this soup actually worth making
What Goes Into Crock Pot Ham and Potato Soup
The secret to crock pot ham and potato soup that tastes homemade is using good chicken stock as your base and not skimping on the cream at the end.
✔ Leftover spiral ham : cut it into small cubes so it distributes evenly throughout the soup
✔ Russet potatoes : these break down slightly as they cook, which naturally thickens the broth
✔ Diced carrots and celery : the classic soup base that adds sweetness and depth
✔ Heavy cream : this is what takes it from good to incredible, adds that silky richness
✔ Chicken broth : use low-sodium so you can control the salt, especially with ham
Putting this together is stupid simple, which is why it’s survived in our rotation.
How to Make Crock Pot Ham and Potato Soup
Listen, if you can chop vegetables and open a carton of chicken stock, you’re golden. I’ve made this half-asleep before a 6 AM shift.
- Add diced potatoes, carrots, celery and onion, and cubed ham to your Crock Pot
- Pour chicken broth over everything until it covers the ingredients
- Sprinkle in dried thyme, salt, and black pepper
- Cover and simmer on LOW for 6-8 hours
- About 30 minutes before serving, mix cornstarch with a little cold water
- Stir the cornstarch slurry into the soup to thicken it up
- Add heavy cream and sour cream, stir gently, let it heat through
Now, about making this your own based on what you’ve got in the fridge.
Ways to Switch Up Crock Pot Ham and Potato Soup
The beauty of crock pot ham and potato soup is you can mess with it based on what’s in your pantry or what your family will actually eat without complaining.
Slow cooker ham and potato soup with leftover ham variations
If you don’t have leftover ham, diced ham steak from King Soopers works great. Can I use ham bone in crock pot potato soup? Yeah, absolutely. Toss the whole bone in at the beginning, let it simmer all day, then pull it out before adding the cream. The bone adds crazy good flavor. Rachel did this after Easter once and the soup was insane.
Creamy ham and potato soup in crock pot or not?
Some people skip the cream entirely for a lighter version. Honestly, it’s still good, just thinner. If you want creamy without the dairy, use full-fat coconut milk instead of heavy cream. Sounds weird, but it works. The coconut flavor is really subtle, barely noticeable.
Crock pot ham potato soup with carrots and celery adjustments
Double the carrots if your kids are like mine and pick them out anyway. Or add diced bell peppers for extra sweetness. One time I threw in some frozen corn at the end because that’s what I had, and Noah said it was the best version I’d ever made.
What are you serving this with?
What to Serve with Ham and Potato Soup
Crock pot ham and potato soup is hearty enough to be a full meal, but sometimes you need something on the side to complete the picture.
At our house, this always shows up on those cold Denver nights when nobody wants to cook but everyone’s hungry. I’ll make a batch on Sunday, and we eat it through Wednesday. Chloe likes hers with extra sour cream on top, even though there’s already cream in it. Bennett mostly just plays with his spoon.
Crusty bread is the obvious move. We grab a baguette from King Soopers, slice it thick, and everyone just tears into it. The bread soaks up that creamy broth like nothing else.
Simple green salad adds that fresh, crunchy contrast. Rachel makes one with whatever lettuce is still alive in the crisper, some cherry tomatoes, and ranch. Keeps it from feeling too heavy.
Cornbread is Noah’s request every single time. He’ll eat like three pieces with butter melted on top, then go back for more soup. I don’t know where he puts it.
Once you’ve demolished your bowl, here’s how to make it last.
Keeping Your Crock Pot Ham and Potato Soup Fresh
Here’s the thing about crock pot ham and potato soup: the cream means you gotta be a little more careful with storage than regular soup, but it’s not complicated.
Storage
- At room temperature: Don’t leave it out more than 2 hours, cream soups can go bad fast
- In the fridge: Transfer to an airtight container, stays good for 3-4 days max
- In the freezer: Honestly, cream soups get weird when frozen, but if you must, leave out the cream before freezing and add it when you reheat
Reheating
Stovetop is best for this one. Heat it low and slow, stirring often so the cream doesn’t separate or curdle. Microwave works for single servings, just use medium power and stir every minute. If it seems too thick after sitting in the fridge, add a splash of chicken stock to loosen it up.
Anti-waste tip
Leftover soup makes an incredible baked potato topper. Split a baked potato, scoop out some of the middle, fill it with the soup, top with cheese and broil it. It’s like a loaded potato but better.
Got questions? Yeah, I did too when I first made this.
Your Crock Pot Ham and Potato Soup Questions
When I first made crock pot ham and potato soup, I definitely wondered if I needed to pre-cook anything or if it all just went in raw.
How to season ham and potato soup without oversalting?
Use low-sodium chicken stock and add salt gradually at the end. Ham is already salty, so taste before adding more. I learned this the hard way.
Can I use ham bone in crock pot potato soup for extra flavor?
Yeah, toss the whole bone in at the start and let it simmer all day. Pull it out before adding cream, shred any meat off it, and stir that back in.
Ham and potato chowder slow cooker no cream, is it still good?
It’s thinner but still tasty. The potatoes break down enough to give it body. I found that adding an extra tablespoon of cornstarch helps compensate.
Why did my soup get watery instead of creamy?
Happened to me when I forgot the cornstarch slurry. Always thicken it before adding cream, and don’t skip the sour cream it adds body and tang.
The Full Crock Pot Ham and Potato Soup Recipe
This crock pot ham and potato soup is exactly what you need for those nights when you want something warm and filling but don’t have the energy to stand over the stove. Tender potatoes, chunks of ham, diced carrots for sweetness, all swimming in a creamy broth flavored with fresh thyme and a bay leaf. Perfect for using up leftover spiral ham and feeding the family without any stress.
Crock Pot Ham and Potato Soup
Equipment
- 6-quart Crock Pot or slow cooker
- cutting board
- Sharp knife
- Measuring cups and spoons
- small bowl
Ingredients
- 4 cups chicken broth preferably low-sodium
- 1 pound ham cut into small cubes
- 1 cup heavy whipping cream
- 1/2 cup sour cream
- 4 large russet potatoes peeled and cut into 1-inch chunks
- 2 large carrots peeled and diced
- 1 medium onion finely chopped
- 1 stalk celery diced
- 2 tablespoons cornstarch
- 3-4 tablespoons cold water for cornstarch slurry
- 2 teaspoons fresh parsley finely chopped, for garnish
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
Instructions
- Add diced potatoes, carrots, celery, and onion to the Crock Pot.
- Scatter the cubed ham over the vegetables.
- Pour in the chicken broth until the ingredients are just covered.
- Season with dried thyme, salt, and black pepper; give it a quick stir.
- Cover and cook on LOW for 6–8 hours, until the potatoes are fork-tender.
- About 30 minutes before serving, whisk cornstarch with 3–4 tablespoons cold water until smooth.
- Stir the cornstarch slurry into the soup, cover, and let it thicken.
- Add heavy cream and sour cream, stirring gently to combine.
- Heat through for 15–20 minutes, then taste and adjust seasoning if needed.
- Garnish with fresh parsley and serve hot.
Notes
- For extra flavor, add a ham bone at the start; remove it before adding cream, shred any meat, and stir it back in.
- For a lighter version, skip the sour cream or use less heavy cream; the soup will be thinner but still flavorful.
- Stir in frozen corn during the last hour for sweetness and color.
- If you don’t have cornstarch, mash some of the potatoes against the side of the pot to thicken naturally.
- Use low-sodium broth and season with salt at the end to avoid oversalting—ham can be quite salty.
Made This Soup? Let Me Know
If this crock pot ham and potato soup saved your weeknight, I want to hear about it.
Drop a comment below with how it turned out, or snap a photo and tag #SlowCookComfort and @SlowCookComfort. Rate the recipe if you’ve got a second.
And hey, if you’re looking for more soups that cook themselves while you’re at work, the newsletter’s got you covered
