Hearty Ham and Potato Soup in the Slow Cooker

If you have leftover ham and a few simple ingredients, you can easily make a warm, creamy slow cooker ham and potato soup that’s both filling and tasty. This soup combines tender potatoes, savory ham, and a rich broth to give you a comforting meal that’s perfect for any day.

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You don’t need fancy ingredients or complicated steps to enjoy this classic dish. Whether you use a slow cooker or make it on the stove, this soup is a great way to turn everyday ingredients into something special.

The mix of ham, potatoes, and vegetables creates a hearty flavor that feels like homemade comfort food. Once you try this recipe, it might become one of your go-to meals when you want something easy and satisfying.

How to Make Slow Cooker Ham and Potato Soup

You’ll need a few simple ingredients, including ham and potatoes, plus some vegetables and seasonings. The cooking process is straightforward and involves simmering everything until the potatoes are tender and the flavors blend. Getting the texture right means balancing creamy and chunky to match your taste.

Ingredients

4–5 medium potatoes, peeled and diced
2 cups cooked ham, diced
1 medium onion, chopped
2 cloves garlic, minced
2 cups shredded cheddar cheese (divided)
1 can (10.5 oz) condensed cream of mushroom or cream of chicken soup
1 cup milk
½ teaspoon dried thyme (optional)
Salt and pepper to taste
Fresh parsley or chives for garnish (optional)

Layer half of the potatoes, ham, onion, and garlic in the bottom of the slow cooker. Sprinkle with a little cheese. Repeat with the remaining potatoes, ham, onion, and garlic, then top with more cheese. In a bowl, whisk together the condensed soup, milk, thyme, salt, and pepper.

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Pour the mixture evenly over the layers in the slow cooker. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the potatoes are tender. About 15 minutes before serving, sprinkle the remaining cheese on top, cover, and let it melt. Garnish with parsley or chives before serving.

Tips for Perfect Texture

Choose potatoes that hold shape but still soften well, like russet or Yukon gold.

Cut the potatoes into uniform pieces, so they cook evenly.

If you want a thicker soup, mash some potatoes in the pot or use a blender to puree part of the soup.

Add cream slowly to avoid curdling. Warm your cream before adding it.

Keep an eye on the heat after adding dairy; it should be low to keep your soup smooth and creamy.

Serving Ideas and Storage

You want your ham and potato soup to stay fresh and taste great, whether you’re serving it right away or saving some for later. This section will help you decide what to eat with your soup and how to keep it fresh in the fridge or freezer.

Delicious Pairings

Ham and potato soup goes well with simple sides that add texture and balance. Try serving it with crusty bread or warm dinner rolls to soak up the creamy broth.

A fresh, crisp salad also pairs nicely to give your meal a light contrast. Use greens like spinach or arugula with a lemon vinaigrette for a bright flavor.

If you want something cheesy, adding a sprinkle of grated cheddar or topping the soup with melted cheese gives a nice boost.

For drinks, warm herbal tea or a light white wine works well without overpowering the soup’s flavors.

How to Store and Reheat

Allow your soup to cool to room temperature before storing it. Put it in an airtight container and keep it in the fridge. It will stay good for 3 to 4 days.

When reheating, warm the soup over low heat on the stove, stirring often to keep it from sticking or burning. You can also use a microwave in short bursts, stirring between each.

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If the soup thickens while cooling or storing, add a little water or broth when reheating to get the right consistency back.

Freezing for Later

Ham and potato soup freezes well, but to keep the best flavor and texture, cool it completely before freezing.

Use freezer-safe containers or heavy-duty freezer bags. Label the container with the date so you know how long it’s been stored.

The soup will stay good in the freezer for up to 3 months. When ready to eat, thaw in the fridge overnight.

Reheat slowly on the stove, stirring occasionally. Avoid microwaving frozen soup straight to keep the texture from changing too much.

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