Slow Cooker Ham and Potato Soup Recipe
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This creamy, hearty soup is the perfect cozy meal for the cold winter months.
SAVE THIS SLOW COOKER HAM AND POTATO SOUP RECIPE TO YOUR FAVORITE PINTEREST BOARD!
There’s potatoes, carrots, celery, onions, and ham in every spoonful, and the flavorful broth is perfectly infused with bay leaves and thyme.
Serve this creamy delight with a thick slice of toasted bread for a meal that feels like a hug!
Ingredients for Slow Cooker Ham and Potato Soup
- Potatoes (I used russet)
- Onion
- Carrots
- Celery
- Cubed ham
- Bay leaves
- Dried thyme
- Flour
- Chicken broth
- Half and half
- Sour cream
- Salt and pepper
- Fresh parsley
How to Make Slow Cooker Ham and Potato Soup
1. Place the cubed potatoes, chopped onion, sliced carrots, chopped celery, bay leaves, thyme, salt, pepper, and chicken broth in the pot of the slow cooker. Cook on low for 8 hours or on high for 4.
2. Once the potatoes are soft, mash about ⅓ using a potato masher. Do it in the slow cooker. Don’t worry if you mash a few of the carrots. The ham won’t be harmed, don’t worry.
3. In a bowl, whisk together the half and half, sour cream, and flour. Add this mixture to the slow cooker and stir to combine. Cook for an additional 15 mins.
4. Serve with freshly chopped parsley on top.
Can I Freeze Ham and Potato Soup?
This soup does not freeze well. When you freeze potatoes, they become grainy as they thaw, and the fat will separate, changing the texture of the broth as well.
If you want to make this soup ahead of time, you can make it, let it cool down completely, and refrigerate it for up to 3 days.
What to Serve with Ham and Potato Soup?
This soup has protein (ham), veggies (carrots), and carbohydrates (potatoes), so it is a complete meal in itself. You can serve it with a thick slice of toasted bread and a side salad if you want to add a little extra to the meal.
This creamy and hearty soup feels like a warm hug on cold winter nights!
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Slow Cooker Ham and Potato Soup
This creamy, hearty soup is the perfect cozy meal for the cold winter months.
There’s potatoes, carrots, celery, onions, and ham in every spoonful, and the flavorful broth is perfectly infused with bay leaves and thyme.
Ingredients
- 8 cups russet potatoes, peeled and cubed
- 1 cup onion, diced
- 2 cups carrots, peeled and sliced
- ½ cup celery, chopped
- 1 lb Cubed Ham
- 2 bay leaves
- 1 tsp dried thyme
- 1 ½ tsp salt
- Ground black pepper to taste
- 4 cups chicken broth
- 1 ½ cups half and half
- ½ cup sour cream
- ¼ cup flour
Instructions
1. Place the cubed potatoes, chopped onion, sliced carrots, chopped celery, bay leaves, thyme, salt, pepper, and chicken broth in the pot of the slow cooker. Cook on low for 8 hours or on high for 4.
2. Once the potatoes are soft, mash about ⅓ using a potato masher. Do it in the slow cooker. Don’t worry if you mash a few of the carrots. The ham won’t be harmed, don’t worry.
3. In a bowl, whisk together the half and half, sour cream, and flour. Add this mixture to the slow cooker and stir to combine. Cook for an additional 15 mins.
4. Serve with freshly chopped parsley on top.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 434Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 84mgCarbohydrates: 83gFiber: 10gSugar: 12gProtein: 30g
Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.