Description
A comforting and hearty Slow Cooker Ham and Potato Soup that combines tender chunks of ham, creamy potatoes, and savory seasonings. This easy-to-make soup is perfect for cozy dinners and uses a slow cooker for convenient, hands-off cooking, allowing the flavors to meld beautifully over time.
Ingredients
Soup Base
- 4 cups diced cooked ham
- 6 cups peeled and diced potatoes (about 4 medium potatoes)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups milk
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 cup shredded cheddar cheese
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon dried thyme
- 1/4 teaspoon smoked paprika (optional)
- 2 stalks celery, diced
Instructions
- Prepare Ingredients: Dice the cooked ham, peel and cube the potatoes, finely chop the onion and celery, and mince the garlic. Having all ingredients prepped ahead will streamline the cooking process.
- Add Ingredients to Slow Cooker: In the slow cooker, combine the diced ham, potatoes, chopped onion, celery, garlic, dried thyme, smoked paprika (if using), and chicken broth. Stir to evenly distribute the ingredients.
- Slow Cook the Soup: Cover the slow cooker and cook on low heat for 6 to 8 hours, or on high heat for 3 to 4 hours. The potatoes should be tender and flavors well combined.
- Make the Roux: About 30 minutes before serving, in a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 2-3 minutes until it becomes a light golden roux, stirring constantly to prevent burning.
- Thicken the Soup: Gradually whisk the milk and heavy cream into the roux until smooth. Slowly pour this mixture into the slow cooker, stirring gently to combine. Add shredded cheddar cheese and allow it to melt, stirring occasionally.
- Season and Finish: Taste the soup and season with salt and freshly ground black pepper as needed. Let the soup cook on low for an additional 20 to 30 minutes to thicken and heat through.
- Serve: Ladle the creamy ham and potato soup into bowls, optionally garnished with additional cheese, chopped green onions, or crispy bacon bits.
Notes
- Use leftover ham or a pre-cooked ham steak for convenience.
- For a thicker soup, mash some of the potatoes against the side of the slow cooker before adding the roux.
- Substitute milk and cream with lactose-free options to accommodate lactose intolerance.
- Adding a pinch of smoked paprika provides a subtle smoky flavor that complements the ham.
- This soup freezes well; cool completely before storing in airtight containers for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 6 hours on low or 3.5 hours on high
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
