Slow Cooker Ham And Potato Soup is a delicious way to use up leftover ham. Full of vegetables and finished off with cream, sour cream and cheese this slow cooker ham soup is ready in 4 hours and so easy to make.
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🥫 Ingredient needed:
- russet potatoes (½" cubes) (about 3 medium-sized potatoes)
- canned corn (drained), or frozen corn (thawed)
- leftover ham, diced into ½" cubes ( also use ham in hoppin' john made in the slow cooker)
- yellow onion, finely diced
- peas
- garlic, minced
- chicken stock (or broth)
- Whole Milk
- cornstarch
- shredded cheddar cheese
- sour cream
- fresh minced parsley
- extra parsley, pepper and cheese, for garnish
🔄 Substitutions
Vegetables - If you don't like corn and peas in your ham and potato soup you are welcome to leave them out! I would suggest substituting in other vegetables in equal proportions. Other vegetable substitutions could be celery, green beans, carrots or broccoli.
Ham - It is not a problem if you don't have leftover ham for this recipe. Pick up a few ham steaks from the meat case or have the deli slice you a THICK piece of deli ham. I would not suggest using lunch meat ham for this recipe.
🔪 How to make Ham And Potato Soup, basic instructions
- Cook all ingredients, up to and including the chicken stock, in a slow cooker.
- Whisk together milk and cornstarch until smooth. Stir the mixture into the soup.
- Cover and cook on HIGH 20-25 minutes until thickened, stirring occasionally.
- Stir in cheese, sour cream and parsley until cheese is melted.
- Serve sprinkled with extra cheese, sour cream and parsley, if desired.
📷 Making Crockpot Ham And Potato Soup, photo instructions
- In a large slow cooker, add the first 8 ingredients (potatoes through, and including, the chicken stock).
- Stir, cover, and cook on LOW for 8-10 hours, or high for 4-5 hours or until potatoes are tender.
- Once the potatoes become tender, in a small bowl or closed canning jar, whisk together, or shake milk and cornstarch until smooth.
- Stir the mixture into the ham and potato soup in the Crockpot.
- Cover and cook on HIGH 20-25 minutes until thickened, stirring occasionally.
- Turn off heat, stir in cheese, sour cream and parsley until cheese is melted.
- Serve sprinkled with extra cheese, sour cream and parsley, if desired.
♨️ Reheating Instructions
I am a big fan of reheating leftover ham and potato soup on the stovetop in a small saucepan. I just a splash of milk to loosen up the soup as it heats. Heat to a simmer and stir.
Alternatively, you can heat the leftovers in a microwave-safe bowl in the microwave on high for 1 minute. Be sure to cover the soup in case there is splashing of the soup as it heats. Stir and continue heating in 15-second intervals until the desired temperature is reached.
Stove Top Instructions:
- In a large stockpot, add the first 8 ingredients (potatoes through, and including, the chicken stock).
- Stir, cover, and cook on medium high heat for 45 minutes to an hour or until potatoes are tender.
- Once the potatoes become tender, in a small bowl or closed canning jar, whisk together, or shake milk and cornstarch until smooth.
- Stir the mixture into the ham and potato soup.
- Cover and cook on high heat for 10-15 minutes or until thickened, stirring occasionally.
- Turn off heat, stir in cheese, sour cream and parsley until cheese is melted.
- Serve sprinkled with extra cheese, sour cream and parsley, if desired.
❄️ Storage Tips
As with other soups, completely cool leftover ham and potato soup and store in the refrigerator in a closed container for up to a week.
Printable Recipe Card
Ham and Potato Soup
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Ingredients
- 4 cups russet potatoes about 3 medium sized potatoes cut into ½" cubes
- 1 cup canned corn drained or frozen corn (thawed)
- 4 cups ham diced into ½" cubes
- 1 large yellow onion finely diced
- 1 cup peas
- 4-5 cloves garlic minced
- 4 cups chicken stock or broth
- 2 cups Whole Milk
- 2 tablespoon cornstarch
- 2 cups cheddar cheese shredded
- 1 cup sour cream
- 2 tablespoon fresh minced parsley fresh ,minced
Instructions
- In a large slow cooker, add the first 8 ingredients (potatoes through, and including, the chicken stock).4 cups russet potatoes, 1 cup canned corn, 4 cups ham, 1 large yellow onion, 1 cup peas, 4-5 cloves garlic, 4 cups chicken stock
- Stir, cover, and cook on LOW for 8-10 hours, or high for 4-5 hours or until potatoes are tender.
- Once the potatoes become tender, in a small bowl or closed canning jar, whisk together, or shake milk and cornstarch until smooth.2 cups Whole Milk, 2 tablespoon cornstarch
- Stir the mixture into the ham and potato soup in the Crockpot.
- Cover and cook on HIGH 20-25 minutes until thickened, stirring occasionally.
- Turn off heat, stir in cheese, sour cream and parsley until cheese is melted.2 cups cheddar cheese, 1 cup sour cream, 2 tablespoon fresh minced parsley
- Serve sprinkled with extra cheese, sour cream and parsley, if desired.
Nutrition
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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Sarah Mock
She Does It All
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.
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