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–+ servings
Slow Cooker Potato and Ham Soup.

Slow Cooker Potato and Ham Soup

Angela Milnes
This soup recipe is such a tasty dinner!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Easy Recipes
Cuisine Family Meal
Servings 8 Servings
Calories 432 kcal

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!

Notes

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.

Nutrition

Serving: 1gCalories: 432kcalCarbohydrates: 40gProtein: 19gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 84mgSodium: 3866mgPotassium: 924mgFiber: 5gSugar: 8gVitamin A: 773IUVitamin C: 38mgCalcium: 295mgIron: 2mg
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