Get ready to treat your tastebuds with this delicious Slow Cooker Cheesy Potato And Ham Soup. It really is the perfect hearty meal that will have everyone in the house asking for their bowl to be filled right back to the top.
Is This Homemade Potato Soup Recipe Good for a Beginner Cook?
This soup is so good, and so easy. You just put it in the slow cooker, and let it cook. The flavors are wonderful, and even with just a few ingredients, it really delivers on taste. You’ll absolutely love this on busy days when you need a healthy meal ready on time, because you don’t have to watch over this. Put this one in your favorites, because you’ll definitely want to make this one again. And this is one soup recipe that we love to enjoy all year long. You can even switch up the potatoes and try some sweet potatoes instead! If you’re looking for a new slow cooker then check out this article on The 8 Best Slow Cookers by Food & Wine.
Slow Cooker Cheesy Potato and Ham Soup Ingredients
- 8 or 9 large white potatoes – peeled and diced
2 large sweet onions – chopped - 1 Tablespoon of minced garlic
- 2 cups of diced ham6 cups of chicken broth
- Bottled or filtered water
- 1 cup of heavy cream – added about 15 minutes before you serve the soup.
- 1 Tablespoon of coarse ground garlic salt with parsley
- 1 Tablespoon of seasoned salt
- 1 Tablespoon of seasoned pepper
- 2 cups of shredded Colby Jack cheese – added just before serving
- Parsley or chives to top
How to Make Crockpot Potato and Ham Soup
Turn your slow cooker on high, and add the chicken broth.
Peel the potatoes, and dice, or chop them up in bite size pieces.
Add the potatoes to the chicken broth. Chop the onions and add it to the slow cooker.
Add the minced garlic, and diced ham.
Add the garlic salt, seasoned salt. and seasoned pepper. Stir well, and add enough filtered or bottled water to cover the potatoes.
Place the lid on the slow cooker, and leave on the high setting for at least 4 hours.
When the soup starts to bubble, or lightly boil, let it boil for about 30 minutes, and turn the setting to low.
Leave the soup cooking for about 2 more hours, or until the potatoes are tender. If it’s done, turn it to the keep warm setting.
About 30 minutes before you’re ready to serve the soup, add the cream, and stir well.
You can mash up a few of the potatoes, and leave some in pieces, for a chunky texture, or if you like the soup smooth, you can use an immersion blender, and blend the soup to a more creamy texture.
Right before you serve the soup, add the cheese, and stir well.
Dish the soup into bowls, or crocks, and top with a little parsley or chives. Enjoy!
Makes 8 large bowls
Expert Tips
- Use Starchy Potatoes for a Creamier Texture – Russet potatoes break down better, making the soup naturally thicker, while Yukon Gold potatoes hold their shape but still add creaminess.
- Don’t Add Dairy Too Early – Cream and cheese can separate if cooked too long. Always add them at the end to keep the soup smooth and creamy.
- Add a Thickening Agent If Needed – If the soup is too thin, mix 1-2 tablespoons of cornstarch with a bit of cold water, then stir it in during the last 30 minutes of cooking.
More Slow Cooker Recipes:
- High Protein Slow Cooker Soup On A Budget
- Weight Watchers Beef Stew In The Slow Cooker
- Crockpot/Instant Pot Buffalo Chicken Soup
Slow Cooker Potato and Ham Soup
Ingredients
- 8 Large White Potatoes Peeled And Diced
- 2 Large Sweet Onions Chopped
- 1 tablespoon Minced Garlic
- 2 Cups Diced Ham
- 6 Cups Chicken Broth
- Water Bottled Or Filtered
- 1 Cup Heavy Cream Added About 15 Minutes Before You Serve The Soup
- 1 tablespoon Coarse Ground Garlic Salt With Parsley
- 1 tablespoon Seasoned Salt
- 1 tablespoon Seasoned Pepper
- 2 Cups Shredded Colby Jack Cheese Added Just Before Serving
- Parsley Or Chives To Top
Instructions
- Turn your slow cooker on high, and add the chicken broth.
- Peel the potatoes, and dice, or chop them up in bite-size pieces.
- Add the potatoes to the chicken broth. Chop the onions and add them to the slow cooker.
- Add the minced garlic, and diced ham.
- Add the garlic salt, seasoned salt. and seasoned pepper. Stir well, and add enough filtered or bottled water to cover the potatoes.
- Place the lid on the slow cooker, and leave on the high setting for at least 4 hours.
- When the soup starts to bubble, or lightly boil, let it boil for about 30 minutes, and turn the setting to low.
- Leave the soup cooking for about 2 more hours, or until the potatoes are tender. If it's done, turn it to the keep warm setting.
- About 30 minutes before you're ready to serve the soup, add the cream, and stir well.
- You can mash up a few of the potatoes, and leave some in pieces, for a chunky texture, or if you like the soup smooth, you can use an immersion blender, and blend the soup to a more creamy texture.
- Right before you serve the soup, add the cheese, and stir well.
- Dish the soup into bowls, or crocks, and top with a little parsley or chives. Enjoy!
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