Slow Cooker Ham and Potato Soup

If you are looking for the perfect comfort meal, I’ve got you covered with my Slow Cooker Ham and Potato Soup. Insanely delicious, super easy to make, hearty, satisfying, and creamy, this is the ideal meal to warm you up. You will be surprised to learn that prepping it takes only 20 minutes, and the rest of the work is done by the slow cooker.

Slow Cooker Recipes are ideal when you are short on time but still want a dish that is full of flavor and tastes like you spent hours in the kitchen. I get so busy that I end up using my crockpot most days of the week, simply dumping the ingredients and letting it slowly cook for hours. For more delicious and flavorful meals, check out my Crockpot Crack Chicken, Baked Apples, and Beef Stew, which you will absolutely love.

After the holidays, I always have a lot of leftovers from big meals, so I try to come up with soups and other fuss-free meals that I can toss in the slow cooker and end up with an exceptional dinner. This velvety-smooth, creamy soup with smoky bacon, tender ham, and veggies is easy to make and full of all the leftovers I always seem to have in my kitchen. I like to serve it with bread for soaking up every droplet, or I make these awesome bread bowls to serve the soup in.

Why you will love this recipe

• A great way to use leftovers: Whether it was Thanksgiving, Christmas, or Easter, and you made a delicious ham, the leftovers will get put to good use in this recipe. No more boring ham sandwiches, make this soup and thank me later.
• The perfect busy weeknight comfort food: It only takes about 20 minutes to prepare everything and get this meal cooking, then let the slow cooker take over. Later, a delicious meal will be waiting for the family when you all get home.
• A one-pot meal: I just dump the ingredients in the crockpot and let it work its magic; it’s as easy as that.
• Easy to make for just a few dollars: Not only is it budget-friendly, but it can be doubled and stored in the freezer for up to three months for future meals or meal planning.

What you will need

• Meat – I use 10 thick slices of fresh organic bacon, cooked and diced into one-inch pieces. Be sure to drain the grease thoroughly between paper towels. Leftover ham will work for this, or it can be bought from the store. Just make sure it is high-quality ham with little fat.
• Chicken broth—I use low-sodium organic chicken broth for the most flavor without any additives or antibiotics. The bacon and ham already contain a lot of sodium and salt, so no more sodium is needed.
• Veggies – I use Yukon gold because they are not as starchy as russets, so they are not as soft and waxy as reds. I like them to be starchy enough to thicken the soup, but not so soft that they turn mushy. On top of that, I add a large carrot and a cup of celery.
• Aromatics, seasoning, and herbs – One medium sweet white onion, diced into small chunks to add sweetness. Fresh, minced garlic has a robust, sweet flavor when cooked slowly in soup and adds an almost buttery taste to the broth. Parsley for a clean, peppery taste with an earthy undertone. Salt and pepper to taste.
• Sour cream – Added at the end (so it will not curdle) to give the soup a thick and rich texture.
• Roux – I thicken the soup with a roux made of butter, all-purpose flour, and heavy cream.

How to prepare

Cook the soup: First, I put the chicken broth, parsley, celery, carrots, ham, bacon, garlic, onion, and potatoes into the slow cooker and season it with salt and pepper. I stir well and cook for six hours on low or three hours on high.

Make the roux: After the potatoes are fork-tender, I melt the butter in a medium saucepan over medium heat. Then whisk the flour in until completely combined, adding the heavy cream a little at a time.

Whisk: I continue whisking the flour mixture on low speed until smooth for about 10 minutes, then it starts to simmer and thicken. When it is smooth, I stir it into the slow cooker. Then, I stir in the sour cream and salt to taste.

Mash: If it is too thin, I use an immersion blender or a potato masher to mash some of the potatoes, then let it cook for another 30 minutes to thicken. If it is too thick, I add warm chicken broth. Make sure it is warm before adding it, and let it cook for a few minutes before serving.

Serve: Garnish with sour cream, green onions, and bacon on top and serve.

Expert tip

How to thicken soup

Since this soup is thickened with roux, it is unlikely that more thickener will be needed. However, if it is still not thick enough, just mash in a bit more potatoes, as they are full of starch. Using an immersion blender to puree them until they are the right consistency is the easiest and fastest way to thicken the soup. Don’t have an immersion blender? Use a potato masher or even a fork.

Cornstarch is also an effective thickener, and just a little bit can turn watery soup into a thick, creamy broth that fills everyone up. First, add a teaspoon of cornstarch to two teaspoons of cold water and whisk it until the cornstarch is dissolved. Then, add a little at a time to the hot soup. Let it heat for a few minutes before adding any more. Remember, it will get thicker as it cools.

More tips to consider

• Place a clean kitchen towel under the lid to prevent condensation from dripping into the soup.
• I do not recommend using russet potatoes because they turn mushy; I prefer Yukon gold.
• Do not chop the potatoes too small, or they will cook too fast, and do not overcook them, or they will get mushy.
• Be sure to simmer the roux long enough to keep it from being grainy.

Recipe variations and add-ins:

• Different meat: Instead of ham, I have used turkey and chicken. They were both delicious.
• Make it cheesy: I like to add some of my ranch seasoning and cheddar cheese, but be prepared to make extra because it is addictive when people taste this bacon, ranch, and cheese potato soup.
• More veggies: I have added baby bella mushrooms, chopped bell peppers, green beans, corn, and peas to this soup, which my family loves.
• Hot potato: Add red pepper flakes and chipotle peppers to spice it up.
• Sweet potatoes: Use sweet potatoes instead of regular potatoes for a different taste.   
• Instant Pot: Make this Instant Pot Ham and Potato Soup. It is a quick and easy option that is ready in less than 30 minutes from start to finish. 

Serving suggestions:

This soup is the epitome of comfort food, and I usually make it after our Easter feast with leftover ham. Any kind of bread would be great for soaking up this creaminess. My soft, fluffy dinner rolls are easy to make in under 30 minutes, and since I have leftover eggs, I make this egg dip and spread it over the roll baby

These amazing French dip sandwiches are also perfect for dipping into this ham-and-potato soup. A large green salad with spinach, arugula, tomatoes, and cucumbers would also be a nice accompaniment. Wine choices I like with this soup include Sauvignon Blanc, Riesling, Chardonnay, and Pinot Noir. The most decadent dessert choice I have served after a meal like this is creamy classic cheesecake.

Toppings:

Since the dish is already creamy and chunky, I like to add texture and more flavors with the following toppings:

• bacon bits
• parsley
• green onions
• shredded cheese
• a dollop of sour cream
• French-fried onions 

How to store:

• Refrigerate: Refrigerate for up to a week in an airtight container.   
• Freezing: An easy way to freeze this soup is to pour it into freezer bags and lay them flat so they take up less room in the freezer. However, be sure to use high-quality bags that do not leak. It will stay fresh for up to three months.   
• Defrost: Thaw overnight in the refrigerator for the best texture and taste.
• Reheating: Reheat in the microwave for 60 to 90 seconds in a microwave-safe bowl with a paper plate on top to prevent a mess. 

Frequently asked questions

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