Our Slow Cooker Ham and Potato Soup is rich and creamy, loaded with ham and vegetables, and so easy to prepare. Just dump everything into the crockpot and let the magic happen.
I get so excited when we have leftover ham in the house, because it means we’ve got a week full of easy dinners ahead of us!
Of course, I’ve also been known to grab a bag of the already diced ham from the store on occasion too. It’s just about the easiest thing in the world and it’s so versatile. We use diced ham in omelettes, in soup, mixed in with my crockpot macaroni and cheese, and even for fried rice.
Whether you have leftover ham or you’re using the diced ham from the grocery, this crockpot ham and potato soup recipe is pretty perfect and you’re going to love how easy it is to whip up.
The broth is rich and creamy and it’s loaded with chunks of ham and plenty of potatoes and other veggies, making for a hearty, cozy bowl of soup.
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Ham: You can use leftover ham that you’ve diced up or you can buy a bag of pre-diced ham at the grocery store.
Veggies: We’re adding peeled and cubed potatoes, carrots, celery, onion, and garlic to our soup. Feel free to adjust these to suit your tastes.
Broth: We use chicken broth in this recipe as the base. Chicken bouillon will work as well.
Dairy: We add a bit of flour to milk to thicken the soup up, along with heavy cream and a can of evaporated milk. Be sure to use evaporated milk and not sweetened condensed milk or you’ll have sweet soup.
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How To Make Ham and Potato Soup:
Veggies: Add the potatoes, ham, onions, carrots, celery, garlic, and seasoning to your slow cooker. Pour in the broth and cook all that together on high for 3 hours or on low for 6 hours.
Milk & Flour: We’re going to thicken this soup up with flour. To keep the soup from getting clumpy, you’ll whisk together the flour with milk. Alternately, you can add it to a mason jar and shake it really well until there are no clumps left.
Combine: Pour your milk and flour mixture into the crockpot along with the cream and evaporated milk. Give it a stir, cover, and cook on high for 30 more minutes.
Season & Serve: Remove the lid, give it all a good stir, and taste your soup. It may need a bit more salt and pepper or Cajun seasoning. Serve this with our homemade biscuits, beer bread, or sweet cornbread for a delicious meal.
Make it Gluten-Free: Skip the flour and instead sprinkle in instant potato flakes to the soup, stirring and testing thickness, until it’s reached the thickness level you prefer. Around 1/4 cup of potato flakes should do the trick, but you can add more to taste.
Add Cheese: Love a cheesy potato and ham soup? Stir in a couple handfuls of freshly shredded cheddar cheese with the dairy products.
Get Creative: Serve this soup with a variety of toppings to keep it interesting. Oyster crackers, shredded cheese, green onion, and crumbled bacon are all delicious toppings. A side salad with air fryer croutons makes a great addition to the meal.
How to Store Slow Cooker Ham and Potato Soup:
Serving: You may keep your slow cooker on the ‘warm’ setting for no longer than 4 hours with the lid on. Just serve your ham and potato soup straight from the warm slow cooker when you’re ready to eat.
Refrigerator: Allow your soup to cool a bit and then cover the bowl and store it in the fridge for up to 4-5 days.
Freezer: We don’t recommend freezing soups with a creamy base like this as they can separate a bit. However, if you’d like to freeze your soup, let it cool down and then place in a freezer safe bag. Seal and lay flat to freeze. You may store this in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
More crockpot soup recipes:
Crockpot Potato Soup: Cheesy soup perfection!
Crockpot Broccoli Cheese Soup: So creamy and cheesy and it’s low carb too!
Crockpot Chicken and Dumplings: Pure comfort food.
Cabbage Roll Soup: Hearty, filling, and simple.
Slow Cooker Ham and Potato Soup
- Add the potatoes, ham, onion, celery, carrots, garlic, salt, cajun seasoning, pepper, and chicken broth to the slow cooker and stir to combine.
- Cover and cook on high for 3 hours or low for 6 hours.
- Add the flour and milk to a mason jar, seal tightly, and shake well until smooth. Alternately, add the flour and milk to a small bowl and whisk well.
- Add the milk mixture to the soup, along with the cream and evaporated milk. Stir well to combine.
- Cover and cook on high for 30 minutes to allow soup to thicken before serving.
- Taste and season with additional salt and pepper or Cajun seasoning before serving.