This recipe for cheesy Slow Cooker Potato Soup with ham is comfort food in a bowl. Serve it with some crusty bread on the side for dipping in the creamy broth.

Easy Slow Cooker Potato Soup with Ham

There’s no wrong time of year to bring out those crockpots and multicookers for soup season. Soups are often associated with cold weather but they’re a year-round happening in my kitchen, What makes them even better is that you can throw everything in the crockpot and just walk away from it. This recipe for slow cooker potato soup is one that can simmer all day while you attend to other things. It’s a fantastic use for leftover holiday ham and can also be made using one of those vacuum packed ham steaks from the grocery store. It’s like a bowl of comfort on a busy day and one of those meals the family always loves to come home to.

ingredients-for-slow-cooker-potato-soup-with-ham

How to Make the Best Slow Cooker Potato Soup Recipe

This soup is packed with rich flavor in addition to being creamy and simple to make. I’m showing you how to make this soup in the crockpot with frozen diced potatoes and cubed ham, but you can also make this soup on the stovetop. Using the convenience of frozen diced potatoes and the crockpot to do the cooking, makes for easy prep which is a win for a busy mom on the go.

Ingredients you’ll need to make this recipe for homemade Slow Cooker Potato Soup: Diced frozen potatoes, cubed ham or leftover ham, white onion, carrots, chicken broth, black pepper, paprika, Italian seasoning, minced garlic, parsley, all-purpose flour, milk, heavy cream, sour cream, shredded cheddar cheese, large crockpot or Dutch oven, and mixing bowl.
Leeks go so well with potato soup. You can add them to this recipe or use them in place of onion, if desired. 1 cup of chopped leeks can be added.
Can I make this on the stovetop? Yes, you can use a large Dutch oven and still follow all steps, cooking on medium-high until potatoes are tender. Lower the heat and add milk mixture, cheese, and let simmer until melted.
Can I use raw potatoes? Yes, so if you are using cubed potatoes, I recommend peeling, dicing them and adding to the crockpot. This will take about 6 hours for them to cook but always test the centers for doneness.
You’ll note, the ham is added toward the end of cooking along with the milk mixture. Since the ham has already been cooked, if you add it in the beginning the ham can be tough and overcooked.
If you prefer, you can replace the ham with cooked and crumbled bacon or omit the ham altogether. Either way this recipe for cheesy potato soup is a meal.
Can I omit salt from the ingredients? You can use your best judgement here. I find that the ham being added at the end does add some natural saltiness to the soup broth. Since the other ingredients cook most of the time on their own and the ham is added at the end, I add salt in the beginning, too. When in doubt, you can add salt after the soup is made if you prefer more.
Store leftover cheesy potato soup in a sealed container for up to 3 days in the refrigerator.
You can freeze cooked potato soup for up to 3 months. Cool completely then separate into desired size portions and freeze.
You can reheat potato soup in a saucepan on the stovetop over medium heat or in single portions in the microwave. You may need to add a little chicken broth, milk or cream to thin the broth since the potatoes will really soak up the liquid once cooled.

More Slow Cooker and Crock Pot Recipes to Make

Slow cooking really frees up the cook on hectic days making it still one of my favorite cooking techniques. More slow cooker recipes to try:

Slow Cooked Triple Cheddar Mac and Cheese is an old favorite made in a crockpot.
Slow Cooked Smothered Swiss Steak simmers cube steak in a rich tomato gravy.
Slow Cooked Chicken and Dumplings uses frozen biscuits for an easy dumpling hack.
Crock Pot Pork Chops are smothered with a delicious sauce!
Slow Cooker Three Meat Lasagna for Italian night at home.
Slow Cooked Kickin’ Cowboy Casserole is a one pot meal.
Slow Cooker Beef Stew from The Magical Slow Cooker.

How to Make Cheddar Potato Soup on the Stovetop

To make Potato Soup on the stovetop the technique is slightly different. This is what you do:

In a large Dutch oven or heavy bottomed pot, heat butter. Cook onion, carrots and celery over medium high heat just until softened and beginning to brown. Add minced garlic, cooking for 1 minute.
To the pot add ham, potatoes, chicken stock, garlic salt, black pepper, onion powder, paprika and Italian seasoning. Stir together to combine. Lower heat to medium how, cover and cook for 30-45 minutes or just until potatoes are fork tender.
Uncover, remove 1/2 cup potatoes. Mash with a fork in a bowl. Return to the pot.
In the same bowl, whisk together half and half, sour cream and all purpose flour until smooth and no lumps remain. Whisk into soup. Add shredded cheese, mix well.
Simmer on low uncovered for 15 minutes or just until slightly reduced. You can thicken further or thin out the broth more with additional stock or half and half to suit your taste.
Stir in fresh parsley then serve immediately.

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