Slow Cooker Ham and Potato Soup
If you are looking for the perfect comfort meal, I got you covered with my Slow Cooker Ham and Potato Soup. Insanely delicious, super easy to make, hearty, creamy, this is the perfect meal to warm you up during the cold days. You will be surprised that cooking it is a breeze with my easy crockpot recipe!
Table of contents
My Slow Cooker Ham and Potato Soup pretty much is the ideal comfort food when it comes to cold weather. A bowl of this hearty soup never fails to warm up my soul.
After the holidays, I always have a lot of leftovers from big meals, so I try to come up with soups and other comfort foods I can toss in the slow cooker. This creamy soup is easy to make and is full of all the leftovers I always seem to have in my kitchen.
What’s more, it only takes about 20 minutes to prep all the ingredients and toss them in the pot. The hearty comfort food will be ready when the family gets home. I like to serve it with bread for soaking up the broth, or I make these awesome bread bowls to serve the soup in.
One thing I always consider is the cost of the ingredients. I appreciate a hearty and affordable meal. For this recipe, the ingredients cost about $10 if everything has to be bought from the store. However, most of them will probably be in the fridge or pantry of the average home.
Slow Cooker Recipes are ideal during the fall and winter seasons. Especially, during the holidays, I get so busy that I always use my crockpot. I simply dump the ingredients, and it slowly cooks for hours. For more delicious and flavorful meals, check out my Crockpot Crack Chicken, Baked Apples, and Beef Stew!
Why you will love this recipe
- A great way to use leftovers: Whether it was Thanksgiving or some other holiday meal, leftovers will get put to good use in this recipe. If there are no leftovers, the ingredients are easy to find at any grocery store.
- The perfect busy weeknight comfort food: It may be even faster to prep if it is leftovers, and everything is already chopped and ready. Otherwise, it only takes about 20 minutes to prepare before letting the slow cooker take over. Then, a delicious meal will be waiting for the family when you all get home.
- A one-pot meal: No need to make a bunch of side dishes. The vegetables are cooked in the same pot as the meat. I usually add bread to mine but that is optional.
- Easy to make for just a few dollars: Not only is it inexpensive but it can be doubled and stored in the freezer for up to three months for future meals or meal planning.
The items you need for making slow cooker ham and potato soup
Special items:
- A slow cooker – I use a six-quart slow cooker.
- Saucepan – A medium saucepan for making the roux.
- Bowls
- Cooking utensils
Ingredients:
- Bacon – 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.
- Ham – Leftover ham will work for this, or it can be bought from the store. Just make sure it is high-quality ham without a lot of 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.
- Potatoes—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 too soft to turn mushy.
- Onion – One medium sweet white onion diced into small chunks is enough for me. I like to be able to taste the sweetness, so I do not mince them.
- Garlic – Fresh, minced garlic has a robust and sweet flavor when it is cooked slowly in soup and adds an almost buttery taste to the broth.
- Carrot – I only use one large carrot cut into one-inch cubes. If more is needed for a larger family, they can be added without adjusting the time.
- Celery—One cup of cubed celery will add a nice grassy, fresh flavor and a bit of crunchiness to the soup.
- Parsley – For a clean and peppery taste with an earthy background.
- Sour cream – Added at the end (so it will not curdle) to give the soup a thick and rich texture.
- Salt
- Pepper
For the roux:
- Unsalted butter – It has to be unsalted to get the full buttery flavor. It also allows more control over the flavor.
- All-purpose flour – The starch absorbs the water and gives it a nutty and almost toasty flavor. The fat coats the starch to prevent lumps from forming when it is combined with the cream.
- Heavy cream – It does not curdle in high temperatures like milk or half and half. It is creamy and can thicken easier than other creams.
For the toppings:
- Bacon – Cooked and chopped bacon for topping.
- Green onions – Chopped green onions for topping.
- Sour cream – Extra sour cream for topping.
How to make slow cooker ham and potato soup?
- 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 while adding the heavy cream a little bit at a time.
- Whisk: I continue to whisk the flour mixture low until smooth for about 10 minutes, and then it starts to simmer and gets thicker. 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, use an immersion blender or potato masher to mash some of the potatoes and let it cook for another 30 minutes to thicken. If it is too thick, 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 a 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 mashing some more of the potatoes can make it thicker since 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 and creamy broth to fill 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.
I have added sour cream and heavy cream to this recipe for extra creaminess. It can also be made creamier by replacing one cup of chicken broth with evaporated milk. With milk, cream, butter, and sour cream in this soup, it is going to be the most succulent and creamy soup ever.
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 some red pepper flakes and chipotle peppers to make it spicy.
- Sweet potatoes: Use sweet potatoes instead of regular 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:
- Any kind of bread would be great for soaking up this savory soup. My soft and fluffy dinner rolls are easy to make in less than 30 minutes.
- 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 with this soup was my creamy classic cheesecake.
Toppings:
Since the dish is already creamy and chunky, you can add texture and more flavors by adding the following on top:
- bacon bits
- parsley
- green onions
- shredded cheese
- a dollop of sour cream
- French fried onions
Frequently asked questions
The sauce does not have a chance to thicken in a slow cooker as well as it does in a pot because of the low heat and the tight-fitting lid. The condensation stays inside the pot and drips down into the soup.
The way to prevent this is to place a clean kitchen towel under the lid to catch the excess moisture so it does not add any liquid to the soup. Another problem could be that the potatoes were not drained well enough after they were rinsed. Be sure to get rid of all the excess water first.
First of all, do not use russet potatoes. They will absorb too much liquid and turn into mush. Yukon gold potatoes are perfect for this because they are not too waxy, but they still get soft enough when cooked and have enough starch to thicken the soup.
Also, do not chop them too small or they will cook too fast. Finally, be sure not to overcook them. The cell walls rupture when potatoes are cooked too long, making them soft and squishy.
Overcooked vegetables will cause bitter soup. Onions and garlic can taste bitter if they are overcooked or burnt because of the enzymes. To avoid this, soak them in water for 30 minutes or sauté them in butter before adding them to the slow cooker.
This will also add some buttery flavor to the soup that will take it to a whole other level. Also, please make sure the potatoes are fresh and there are no dark spots on them.
Grainy roux usually results from not simmering long enough. Bits of flour do not completely mix with the fat, making it lumpy and grainy. To fix it, simply reheat it for one or two minutes, stirring constantly, until it melts and becomes smooth. Add a tablespoon of extra cream at a time until it is the consistency you like. Remember, it will thicken as it cools.
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 it flat so it does not take up much 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 it in the microwave for 60 to 90 seconds in a microwave-safe bowl with a paper plate on top to prevent messes.
More hearty soup recipes:
Recipe tips:
- Place a clean kitchen towel under the lid to prevent condensation from dripping into the soup.
- Also, be sure to drain the potatoes well after rinsing them.
- I do not recommend using russet potatoes because they turn mushy. Yukon gold potatoes are what I use.
- Do not chop the potatoes too small or they will cook too fast and do not overcook them or they will get mushy.
- Another reason to cook the soup sparingly is because it can become bitter from the enzymes in the vegetables.
- Be sure to simmer the roux long enough to keep it from being grainy.
Slow Cooker Ham and Potato Soup
Ingredients
- 10 slices bacon cooked and diced
- 2 cups diced ham
- 5 cups chicken broth low sodium
- 2 pounds Yukon gold potatoes peeled and diced
- 1 medium sweet onion diced
- 6 cloves garlic minced
- 1 carrot cut into cubes
- 1 cup celery cubed
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon dried parsley
- 1/2 cup sour cream
Roux Mixture:
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cup heavy cream
Toppings:
- Cooked bacon
- Chopped green onions
- Sour cream
Instructions
Slow Cook:
- Add diced potatoes, diced onion, minced garlic, cooked bacon, ham, carrots, celery, dried parsley, and chicken broth to the slow cooker. Season with salt and pepper.
- Stir and cook for 6-8 hours on low or on high for 3-4 hours.
Roux Mixture:
- Once the soup has cooked, add butter to a medium saucepan over medium heat and melt it. Whisk in the flour until completely combined, then gradually add the heavy cream.
- Whisk well the flour mixture, until smooth. With the heat on the lowest stove setting, let the mixture cook until it starts to simmer and gets thicker, stirring occasionally.
- Immediately add the cream-flour mixture to the slow cooker and stir to combine.
After the Thickening Mixture was added:
- Using a potato masher, mash about 3/4 of the potatoes. Let the soup cook for another 30 minutes for it to thicken.
- Stir in the sour cream until thoroughly combined. Season with salt and pepper.
- If the soup is too thick, add more WARM chicken broth. First, heat it up in the microwave until it's hot. Taste and adjust for salt and pepper.
- If you add more liquid, make sure to let the soup simmer for a few minutes.
Serve:
- Serve warm, garnished with bacon, green onions, and sour cream.
- Once it cools, the soup will thicken more. When reheating, add more water, broth, or milk to dilute it and simmer for a few minutes.