Crockpot Creamy Ham Potato Soup

Simple, filling soups are one of my favorite things to make during the week. There’s nothing better than coming home to a Crock Pot full of delicious soup that makes your whole house smell amazing.

My creamy ham potato soup cooks down hearty potatoes and veggies with salty, savory ham, and flavorful chicken broth. Then, when the soup is perfectly cooked, it’s finished with luscious heavy cream and sour cream.

The sour cream adds an extra layer of rich creaminess that complements the potatoes so well.

A filling dinner that’s perfect for folks who don’t have much time to cook.

This easy meal only takes about 15 minutes to prepare. You can easily chop the potatoes, veggies, and ham ahead of time so you can quickly throw this soup together.

❤️ Why I Love This Recipe

• Full of Flavor. Savory cubed ham makes sure this soup is packed full of rich flavor.
• Popular. There are rarely leftovers of potato soup at my house. It’s always so yummy.
• Hands-Off Dinner. This soup is made right in the Crockpot, so you don’t have to sit over a hot stove all evening.

🥘 Ingredients

My creamy ham potato soup uses very simple ingredients that can all be easily found in your grocery store. The easy-to-find ingredients create a soup that’ll wow you with its flavor.

• 4 pounds Russet Potatoes – The potatoes don’t need to be peeled, but they should be scrubbed clean before dicing. 4 pounds of potatoes is equal to about 8 cups.
• 16 ounces cubed Ham – Cubed up, pre-cooked ham makes this recipe so easy!
• 1 cup Carrot – Slice the carrot for this recipe! 1 cup of carrot is about 2 large carrots.
• 1 cup Celery – A cup of celery is about 2 stalks. You can slice or chop the celery, according to your taste!
• ½ cup Yellow Onion – This about 1 medium-sized onion, diced. If you prefer, you can also use white onion!
• Seasoning – To season this soup, we’ll use ½ teaspoon each of salt & pepper! We’ll also use ¼ teaspoon of garlic powder.
• 4 cups Chicken Broth – 4 cups are equivalent to one standard carton of chicken broth. You can also use bouillon cubes or paste dissolved into hot water (I like the Better than Bouillon brand).
• 1 ¼ cups Heavy Cream – You can also use half & half or milk to make this soup creamy! (See Note)
• 1 ½ cups Sour Cream – I love the extra richness and flavor sour cream gives this soup! You can use regular or low-fat sour cream here.

🔪 How To Make Crockpot Creamy Ham Potato Soup

This easy-to-make soup is cooked to perfection in your crockpot or slow cooker. Grab a cutting board and let's get it started.

1. Add ingredients to slow cooker. To your Crockpot or slow cooker, add 4 pounds of washed, cubed russet potatoes, 16 ounces of diced, cubed ham, 1 cup of sliced carrot, 1 cup of chopped celery, ½ cup of diced yellow onion, 4 cups of chicken broth, and the seasoning (½ teaspoon each of salt & pepper and ¼ teaspoon of garlic powder).
2. Slow cook soup. Next, put on the lid of the crock pot or slow cooker. Then set to cook on high for 4 hours, or on low for 7 to 8 hours.
3. Mash potatoes. When the potatoes are tender and cooked, use a potato masher to crush the majority of the softened potatoes until you reach your desired consistency.
4. Finish the soup. Once you’ve reached your desired consistency, stir in 1 ¼ cups heavy cream and 1 ½ cup sour cream until smooth. Then, continue cooking for an additional 10 to 15 minutes on high heat before serving.

I love to garnish this soup with some fresh chopped chives, green onions, or a little shredded cheddar cheese. Serve as is, with a oat roll or some French bread for dipping.

💭 Angela's Pro Tips & Recipe Notes

• Your potato masher won’t mash the diced ham pieces much, if at all. I love to mash up the potatoes in the soup to make it nice and creamy, but you can also leave it as is.
• Thicken the soup with a slurry if not using cream. Any milk works (whole, 2%, 1%, or skim) but I recommend thickening with a slurry of all-purpose flour or cornstarch. To make the slurry, combine either 1 tablespoon of cornstarch or 2 tablespoons of flour with an equal amount of cold water. Whisk until smooth and repeat as needed to reach desired level of thickness.
• You can cube the potatoes a day in advance, if desired. Wash, peel if desired, and cube potatoes, then place in a container of cold water. Cover the container and refrigerate for up to 1 day before making the soup in the Crockpot.
• You can make this soup dairy-free. Just substitute two cans of unsweetened, full-fat coconut milk for the heavy cream and sour cream. I recommend tasting after simmering to see if the soup needs more salt or a cornstarch or flour slurry to thicken before serving.

🥡 Storing & Reheating

Leftover soup will keep in the fridge for 3 to 4 days when properly stored. Transfer the soup to an airtight container and be sure to refrigerate as soon as the soup is cooled to room temperature.

I don’t recommend freezing this potato soup. Once the soup has thawed, the texture of the potatoes and the dairy will likely separate and become grainy.

Reheating

Reheat in a pot over low heat on the stove. Make sure to stir often until the soup is thoroughly reheated. You can add a little extra chicken broth or milk if needed to thin out the soup.

You can also easily reheat the soup in the microwave. Scoop servings into bowls, then reheat in 1-minute intervals, stirring in between until completely warmed through. I recommend placing a paper towel over top the soup to prevent splatter in the microwave.

🥣 Other Excellent Soups

• 4 Ingredient Potato Soup
• Hamburger Soup
• Creamy Roasted Tomato Basil Soup
• Albondigas Soup
• Creamy Chicken Minnesota Wild Rice Soup

📖 Recipe Card