Crockpot Ham And Potato Soup Recipe

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.

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.

What ingredients are in Ham And Potato Soup?

• russet potatoes (1/2″ cubes) (about 3 medium sized potatoes)
• canned corn (drained), or frozen corn (thawed)
• leftover ham, diced into 1/2″ 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

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!

What if I don’t like the vegetables in this ham and potato soup?

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.

How To Make Crockpot Ham And Potato Soup:

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.

Can crockpot ham and potato soup be made on the stovetop?

You are more than welcome to make this slow cooker ham and potato soup on the stovetop. The crock pot instructions are for your convenience. I will make it on the stovetop when I am home and forgot to toss everything in the slow cooker at the beginning of the day. It is my personal experience that the flavors develop better in the slow cooker but if you are lacking in time the stovetop will do nicely.

Stovetop ham and potato soup 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.

How do I store leftover ham and potato soup?

As with other soups, completely cool leftover ham and potato soup and store in the refrigerator in a closed container for up to a week.

How do I reheat leftover ham and potato soup?

I am a big fan of reheating leftover ham and potato soup on the stovetop in a small sauce pan. I just a splash of milk to loosen up the soup as it heats.  Heat to a simmer and stir. Alternatively you can heat the leftovers in a microwave safe bowl in the microwave on high for 1 minute. Be sure to cover the soup in case there is splashing of the soup as it heats. Stir and continue heating in 15 second intervals until the desired temperature is reached.

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Yield: 8

Crockpot Ham And Potato Soup

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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.

Prep Time 20 minutes

Cook Time 4 hours

Total Time 4 hours 20 minutes

Ingredients

• 4 cups diced russet potatoes, 1/2" cubes (about 3 medium sized potatoes)
• 1 cup canned corn, drained, or frozen corn (thawed)
• 4 cups ham, diced into 1/2" 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 Tbsp cornstarch
• 2 cups shredded cheddar cheese
• 1 cup sour cream
• 2 Tbsp fresh minced parsley

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. 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 in the Crockpot.
5. Cover and cook on HIGH 20-25 minutes 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.

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.

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Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving:Calories: 427 Total Fat: 18g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 79mg Sodium: 920mg Carbohydrates: 40g Fiber: 4g Sugar: 10g Protein: 27g

Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.