Crockpot Ham And Potato Soup Recipe

There is nothing more comforting than a warm bowl of ham and potato soup on a cold winter day. This cheesy crockpot ham and potato soup use up leftover ham, potatoes, corn and peas. Set your crockpot in the morning and come home to delicious soup your whole family will love.

If you love recipes that use leftover ham as much as I do you are going to want to make ham pot pie. This is a classic Pa Dutch comfort food. If you are looking for a twist on a classic that uses leftover ham, perhaps my croque-monsieur egg roll recipe is more for you.

🥔 Ingredients needed:

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

• russet potatoes (½" cubes) (about 3 medium sized potatoes)
• canned corn (drained), or frozen corn (thawed)
• leftover ham, diced into ½" cubes
• yellow onion, finely diced
• peas
• garlic, minced
• chicken stock (or broth)
• Whole Milk
• cornstarch
• shredded cheddar cheese
• sour cream
• fresh minced parsley
  extra parsley, pepper and cheese, for garnish

🌽 Substitutions:

If you don't like corn and peas in your ham and potato soup you are welcome to leave them out! This is YOUR soup and this recipe is meant to be a guide to create a recipe that your family will love. I would suggest substituting in other vegetables in equal proportions. Other vegetable substitutions could be celery, green beans, carrots or broccoli.

🍖 What if I don't have leftover ham?

It is not a problem if you don't have leftover ham for this recipe. I feel ya! Sometimes you want to make ham and potato soup but don't have leftovers! Pick up a few ham steaks from the meat case or have the deli slice you a THICK piece of deli ham. I would not suggest using lunch meat ham for this recipe. I have not tried it but I can imagine it would be prone to falling apart.

All you pork lovers need to check out my sous vide pork chop recipe!

♨️ Crockpot instructions:

1. In a large slow cooker, add the first 8 ingredients (potatoes through, and including, the chicken stock).
2. Stir, cover, and cook on LOW for 8-10 hours,  or high for 4-5 hours or until potatoes are tender.
3. Whisk together, or shake milk and cornstarch until smooth.
4. Stir the mixture into the ham and potato soup in the Crockpot.
5. Cover and cook on HIGH until thickened, stirring occasionally.
6. Turn off heat, stir in cheese, sour cream and parsley until cheese is melted.
7. Serve sprinkled with extra cheese, sour cream, and parsley, if desired.

🍳 Stovetop instructions:

1. In a large stock pot, add the first 8 ingredients (potatoes through, and including, the chicken stock).
2. Stir, cover, and cook on medium high heat for 45 minutes to an hour or until potatoes are tender.
3. Once the potatoes become tender, in a small bowl or closed canning jar, whisk together, or shake milk and cornstarch until smooth.
4. Stir the mixture into the ham and potato soup.
5. Cover and cook on high heat for 10-15 minutes or until thickened, stirring occasionally.
6. Turn off heat, stir in cheese, sour cream and parsley until cheese is melted.
7. Serve sprinkled with extra cheese, sour cream and parsley, if desired.

🥣 What to serve with ham and potato soup?

I am a big fan of dunking a ripped-off piece of crusty bread in my ham and potato soup. If I remember I make a batch of my no-knead bread. Or bake off a pan of Rhodes rolls. There is no shame in taking help from the freezer section at the grocery store!

🗒️ Frequently asked questions and tips:

🍲 More Soup Recipes

• Lasagna Soup - This comforting soup is ready in 30 minutes and has all the classic lasagna flavors you love without turning on the oven.
• Autumn squash soup recipe (Panera copycat) - delicious, creamy, and full of fall flavors.
• Corn chowder recipe - comes together fast enough for a busy school night but tastes like you spent hours in the kitchen.
• Creamy tomato soup recipe - garden-fresh tomatoes, onions, garlic, chicken stock, and then garnished with fresh basil and a drizzle of heavy cream. 

Recipe Card

Crockpot Ham And Potato Soup

Sarah Mock

There is nothing more comforting that a warm bowl of ham and potato soup on a cold winter day. This cheesy crockpot ham and potato soup uses up leftover ham, potatoes, corn and peas. Set your crockpot in the morning and come home to delicious soup your whole family will love.

4.91 from 10 votes

Print Recipe

Prep Time 20 mins

Cook Time 4 hrs

Total Time 4 hrs 20 mins

Cook ModePrevent your screen from going dark, toggle to button to the right to turn GREEN

Course Soup

Cuisine American

Servings 8

Calories 427 kcal

Ingredients

  

1x2x3x

• 4 cups diced russet potatoes ½" cubes (about 3 medium sized potatoes)
• 1 cup canned corn drained, or frozen corn (thawed)
• 4 cups ham diced into ½" cubes
• 1 large yellow onion finely diced
• 1 cup peas
• 4-5 cloves garlic minced
• 4 cups chicken stock or broth
• 2 cups Whole Milk
• 2 tablespoon cornstarch
• 2 cups shredded cheddar cheese
• 1 cup sour cream
• 2 tablespoon fresh minced parsley

Instructions

 

• In a large slow cooker, add the first 8 ingredients (potatoes through, and including, the chicken stock).
• Stir, cover, and cook on LOW for 8-10 hours, or high for 4-5 hours or until potatoes are tender.
• Once the potatoes become tender, in a small bowl or closed canning jar, whisk together, or shake milk and cornstarch until smooth.
• Stir the mixture into the ham and potato soup in the Crockpot.
• Cover and cook on HIGH 20-25 minutes until thickened, stirring occasionally.
• Turn off heat, stir in cheese, sour cream and parsley until cheese is melted.
• Serve sprinkled with extra cheese, sour cream and parsley, if desired.

Notes

Stovetop instructions:

1. In a large stock pot, add the first 8 ingredients (potatoes through, and including, the chicken stock).
2. Stir, cover, and cook on medium high heat for 45 minutes to an hour or until potatoes are tender.
3. Once the potatoes become tender, in a small bowl or closed canning jar, whisk together, or shake milk and cornstarch until smooth.
4. Stir the mixture into the ham and potato soup.
5. Cover and cook on high heat for 10-15 minutes or until thickened, stirring occasionally.
6. Turn off heat, stir in cheese, sour cream and parsley until cheese is melted.
7. Serve sprinkled with extra cheese, sour cream and parsley, if desired.

Nutrition

Serving: 1gCalories: 427kcalCarbohydrates: 40gProtein: 27gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 7gCholesterol: 79mgSodium: 920mgFiber: 4gSugar: 10g

Tried this recipe?Let us know how it was!

Published December 30, 2018