I LOVE potato soup! Actually, I love potatoes in general. Anyway you can make them, I am going to eat them! I have several different versions of potato soup, all equally as delicious as the other. This Slow Cooker Cheesy Ham and Potato Soup is made in the crockpot, which is such a convenience when you know you have a busy day ahead of you and you are going to want dinner ready when you get home! This is a very hearty and thick soup and it just screams comfort! After you eat a bowl, you will want to curl up on the couch in your comfy pants, with a nice warm blanket and a good book or a movie. The prep work is very minimal too. And if you like easy slow cooker meals like this, here is another great one to try! Slow Cooker Cheesy Ground Beef and Potatoes
Here are some other great soup recipes to check out as well!
- Cheddar Bay Biscuit Chicken and Dumplings
- Creamy Chicken And Noodles
- Chicken Bacon Ranch Potato Soup
- Creamy Chicken and Wild Rice Soup
- Lasagna Soup
- Creamy Chicken, Sausage and Potato Stew (Slow Cooker)
- Stuffed Bell Pepper Soup
- The Best Chili
How to Make Slow Cooker Cheesy Ham and Potato Soup:
In your crockpot, you will add 3 lbs of yukon gold potatoes, chopped into bite-sized pieces, 1 diced onion, and 6-7 minced garlic cloves. You could also add 3-4 chopped up carrots and 2 stalks of diced celery. (I had some picky eaters the day I made this batch so I left them out). Season with salt and pepper.
You will then add a 16 oz package of cubed ham and 1/2 stick of melted butter.
Add 2 tbs of chicken flavored Better than Bouillon and 4 cups of water.
Mix all of the ingredients together really well and cook on high for 4-6 hours or on low for 6-8 hours.
When it is finished, use a potato masher to mash up just a few of the potatoes.
Make a cornstarch slurry with 3 tbs of water and 3 tbs of cornstarch and add that in.
Add 1 cup of heavy cream.
Mix that until thickened.
Add 3 cups of freshly grated sharp cheddar cheese.
Mix until all the cheese is melted and season with more salt and pepper if needed.
We love to eat ours with crushed Ritz crackers! The buttery taste of the Ritz with the rich cheesy taste of the soup is the perfect combination!
Slow Cooker Cheesy Ham and Potato Soup
Equipment
- 1 Slow Cooker
Ingredients
- 3 lbs Yukon Gold Potatoes, chopped into bite sized pieces any type of potato will work, but they will not stay as firm as yukon golds. You can of course peel them too if you prefer.
- 1 Yellow Onion, Diced
- 6-7 Garlic Cloves, minced
- 16 oz Package of cubed ham
- 4 tbs Butter, melted
- 2 tbs Chicken Flavored Better than Bouillon
- 4 Cups Water can use 4 cups of chicken broth in place of the bouillon and water
- 3 tbs Cornstarch
- 3 tbs Cold water
- 1 Cup Heavy Cream
- 3 Cups Grated Sharp Cheddar Cheese
- 3-4 chopped carrots and 2 stalks diced celery optional
Instructions
- Add the potatoes, onions, garlic, ham, butter, bouillon, and water to the crockpot. Stir together really well.
- Place the lid on an cook on high for 4-6 hours or low for 6-8, until potatoes are tender.
- Use a potato masher to mash up a few of the potatoes.
- Make a cornstarch slurry by mixing 3 tbs of cornstarch and 3 tbs of water. Stir it into the crockpot.
- Add in the heavy cream, then add in the cheese.
- Stir until the soup is thickened and the cheese is completely melted.
- Salt and pepper to taste. Enjoy!
Joanne
Would you recommend using dried potato flakes to thicken the soup in place of the cornstarch slurry?
cwilken
Hi Joanne, I cannot confirm because I have not tried that in this recipe, but I have used them to thicken other things so I think it should work just fine! Let me know 🙂
Desiree E Bolinger
Hello, I’m so sorry I have another question and I did follow your advice and it turned out amazing in the pressure cooker. I am going to make it in the slow cooker this time but I wanted to chop the potatoes the night before. Do you think they will turn brown and gross if I do that?
Desiree E Bolinger
Love your recipes! I’ve made so many of them and they are a hit. I want to make this but I ran out of time tonight. Do you have any advice for doing it in a pressure cooker instead of a slow cooker?
cwilken
Hi Desiree!
I am so sorry I didn’t see your comment in time to respond the other day when you asked. Even though I haven’t tried it in the slow cooker yet, I would follow all of the steps, but cook on manual high heat for about 20 minutes! Make sure to leave the cheese out until the end!
Desiree E Bolinger
Hello, I’m so sorry I have another question and I did follow your advice and it turned out amazing in the pressure cooker. I am going to make it in the slow cooker this time but I wanted to chop the potatoes the night before. Do you think they will turn brown and gross if I do that?
cwilken
No problem at all Desiree! I am so glad the pressure cooker method worked! You can cut your potatoes the night before but you will want to store them in water in an air tight container in the fridge to keep them from turning brown! But that will definitely be a great shortcut. You can just drain them and dump everything in and go!
Kim peters
Recipe was great…did use cream cheese and sour cream instead of heavy cream…will make again
cwilken
Hi Kim! I bet the cream cheese and sour cream was delicious! Thank you for taking the time to leave a review! I appreciate it!