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–+ servings
Crockpot Ham And Potato Soup
Sarah Mock, savoring a glass of red wine, smiles warmly indoors near a staircase. With her long brown hair and light blouse, she exudes relaxed elegance in this candid headshot.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.
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big bowl of Crockpot Ham And Potato Soup
Prep Time20 minutes
Cook Time4 hours
Prep Time4 hours 20 minutes
servings8

Ingredients

  • 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

  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.

Nutrition

Serving: 1 | Calories: 427kcal | Carbohydrates: 40g | Protein: 27g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Cholesterol: 79mg | Sodium: 920mg | Fiber: 4g | Sugar: 10g

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.
CourseSoup
CuisineAmerican
Keywordcrockpot soup, ham soup, soup
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