I absolutely love how this Slow Cooker Cheesy Ham and Potato Soup Recipe turns out — it’s like a warm hug in a bowl. When the days get chilly or you want something that’ll fill everyone up with comfort and flavor, this soup is my go-to. The slow cooker does all the heavy lifting, giving you creamy, cheesy potatoes and hearty ham without standing over the stove.
What makes this recipe special is how simple the ingredients are, yet the result feels like a feast. I’ve made it for busy weeknights, casual family dinners, and even holidays, and every time, it’s a crowd-pleaser. Plus, the slow cooker brings out such rich flavors that you won’t believe how easy it was to throw together.
Why You’ll Love This Recipe
- Hands-Off Cooking: Once everything’s in the slow cooker, you can walk away and let it work its magic.
- Rich & Creamy Texture: The blend of cheddar, cream, and potatoes gives a velvety soup that’s oh-so-satisfying.
- Perfect for Leftovers: It reheats beautifully, making it great for meal prep and busy days.
- Customizable: You can easily add veggies or swap out ingredients to suit your taste or what’s in your fridge.
Ingredients You’ll Need
The ingredients in this Slow Cooker Cheesy Ham and Potato Soup Recipe are straightforward but combine to create a flavor-packed dish. I love using Yukon Gold potatoes because they hold their shape nicely, but feel free to use what you’ve got on hand.
- Yukon Gold Potatoes: These potatoes keep a nice texture and don’t turn too mushy in the slow cooker.
- Yellow Onion: Adds a subtle sweetness and depth of flavor.
- Garlic Cloves: Fresh garlic really amps up the savory notes.
- Cubed Ham: A hearty protein boost – I like to use leftover ham or from the deli.
- Butter: Helps enrich the soup and adds that silky mouthfeel.
- Chicken Flavored Better Than Bouillon: This makes the broth taste homemade and robust.
- Water or Chicken Broth: I usually go with water plus bouillon to control the flavor intensity.
- Cornstarch: Thickens the soup without lumps when mixed properly.
- Heavy Cream: Gives the soup a luxurious creaminess that’s totally irresistible.
- Sharp Cheddar Cheese: The star of the show for that cheesy goodness.
- Carrots and Celery (optional): Adds extra veggies and texture; I always toss them in when I want a little crunch.
Variations
I like to tweak this Slow Cooker Cheesy Ham and Potato Soup Recipe depending on the season or what my family’s craving. It’s a very forgiving recipe, so feel free to make it your own!
- Vegetable Boost: I often add chopped spinach or kale towards the end for some greens—it’s a nice fresh contrast to the rich soup.
- Spicy Kick: Adding a pinch of cayenne or some chopped jalapeños brought a surprising, delicious heat that my family loved.
- Dairy-Free Version: Try swapping heavy cream with coconut milk and use a vegan cheese to make it allergy-friendly.
- Slow Cooker to Instant Pot: I sometimes speed things up by cooking it in an Instant Pot with a quick release—works great when I’m short on time.
How to Make Slow Cooker Cheesy Ham and Potato Soup Recipe
Step 1: Layer Your Base Ingredients
Start by adding the chopped potatoes, diced onion, minced garlic, cubed ham, melted butter, chicken-flavored bouillon, and water into your slow cooker. Then stir everything together really well. I like to give it a good mix to make sure the bouillon dissolves evenly and the potatoes get coated with the butter for extra richness.
Step 2: Slow Cook Until Tender
Cover and cook on high for 4 to 6 hours or low for 6 to 8 hours, until the potatoes are super tender. When I first made this, I waited the full 8 hours on low, and the potatoes got perfectly soft without falling apart. This slow, gentle cooking time is key for those melt-in-your-mouth bites.
Step 3: Mash and Thicken the Soup
Once the potatoes are tender, use a potato masher to mash up some of them right in the slow cooker. This helps thicken the soup and gives it a creamy texture without added cream yet. Then, mix the cornstarch and cold water together to make a smooth slurry and stir it into the soup. This step is important to avoid lumps and get that perfect velvety finish.
Step 4: Add Cream and Cheese
Stir in the heavy cream, then gradually add the shredded sharp cheddar cheese. Keep stirring until the cheese melts completely and the soup thickens nicely. This part always feels like the “wow” moment to me — the cheese blends in and makes the whole kitchen smell irresistible.
Step 5: Season and Serve
Finish by tasting your soup and adding salt and pepper as needed. Sometimes, if your ham is salty, you might not need much salt at all. Then, ladle it into bowls and get ready to enjoy!
Pro Tips for Making Slow Cooker Cheesy Ham and Potato Soup Recipe
- Potato Choice Matters: Yukon Golds hold up best, but if you only have Russets, just mash a few extra potatoes for thickening.
- Cornstarch Slurry First: Always mix your cornstarch with cold water before adding to avoid lumps—this trick saved me from a gloopy disaster once!
- Add Cheese Gradually: Slowly stir in cheese on low heat to prevent it from clumping or separating.
- Adjust Liquid Levels: If your soup looks too thick after adding cream and cheese, thin it out with a splash of broth or milk.
How to Serve Slow Cooker Cheesy Ham and Potato Soup Recipe
Garnishes
My favorite garnishes to elevate this soup are fresh chopped chives, crispy bacon bits, and a dollop of sour cream. The fresh herbs brighten the rich soup, and the bacon adds an irresistible crunch and smoky finish. I’ve even sprinkled some extra shredded cheddar on top and popped the bowls under the broiler for a minute—totally decadent!
Side Dishes
I usually serve this with a simple side salad—something light and crisp to balance the creaminess of the soup. Crusty bread or warm garlic rolls are an absolute must in my book; they’re perfect for dipping and soaking up every last drop!
Creative Ways to Present
For special occasions, I’ve ladled the soup into sourdough bread bowls—it’s impressive and makes serving super easy. You can also top the soup with a swirl of pesto or a sprinkle of smoked paprika for a pop of color and flavor that guests always comment on.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers in the fridge, and it usually lasts about 3 to 4 days. When reheating, I warm it gently on the stove so the cheese doesn’t separate and stir often to keep it smooth.
Freezing
This soup freezes well, but I recommend leaving out the cream and cheese if you plan to freeze it. You can add them fresh when you reheat to keep the soup from breaking or becoming grainy. I’ve had success freezing the base soup and finishing it off in a pot with fresh cheese later.
Reheating
To reheat, slowly warm the soup over low to medium heat on the stove, stirring frequently. If the soup thickens too much, just add a splash of milk or broth. I like to add a little extra cheese or cream here to restore that fresh-from-the-crockpot richness.
FAQs
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Can I use other types of potatoes in this soup?
Absolutely! While Yukon Gold potatoes hold their shape best, you can use Russets or red potatoes if that’s what you have. Just note that Russets might break down more and make the soup thicker or a bit mushier, so you might want to adjust cooking time accordingly.
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Is there a way to make this soup vegetarian?
You can definitely make a vegetarian version by skipping the ham and using vegetable broth instead of chicken broth or bouillon. For extra flavor, consider adding smoked paprika or liquid smoke to mimic the smoky taste ham brings.
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How do I prevent the cheese from clumping when adding to the soup?
Adding shredded cheese gradually over low heat and stirring constantly helps it melt smoothly. Also, make sure your soup is warm but not boiling when adding the cheese, as high heat can cause clumping or separating.
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Can I double this recipe for a larger group?
Yes, you can double the recipe, but make sure your slow cooker is large enough to handle the volume. Cooking time might need to be extended slightly, especially on low heat, to ensure potatoes cook through evenly.
Final Thoughts
This Slow Cooker Cheesy Ham and Potato Soup Recipe has quickly become one of my favorite comfort foods because it’s so dependable and easy to customize. I hope you give it a try and find it as comforting and delicious as I do on those cozy days when you just want something warm and cheesy. Trust me, once you taste that creamy cheesy bite with tender ham and potatoes, you’ll be hooked!
Print
Slow Cooker Cheesy Ham and Potato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 4-6 hours (high) or 6-8 hours (low)
- Total Time: 4 hours 10 minutes to 8 hours 10 minutes
- Yield: 8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Cheesy Ham and Potato Soup is a hearty and comforting meal perfect for chilly days or holiday gatherings. Packed with tender Yukon Gold potatoes, savory cubed ham, sharp cheddar cheese, and a creamy broth, this easy-to-make soup simmers slowly all day in the crockpot, allowing flavors to meld together beautifully. With simple ingredients and minimal prep, it delivers rich, cheesy goodness in every spoonful, making it an ideal dinner or lunch option.
Ingredients
Main Ingredients
- 3 lbs Yukon Gold Potatoes, chopped into bite-sized pieces (peeled if preferred)
- 1 Yellow Onion, diced
- 6-7 Garlic Cloves, minced
- 16 oz Package of cubed ham
- 4 tbsp Butter, melted
- 2 tbsp Chicken Flavored Better than Bouillon
- 4 cups Water (or 4 cups chicken broth as substitute for bouillon and water)
Thickening Ingredients
- 3 tbsp Cornstarch
- 3 tbsp Cold water
Dairy Ingredients
- 1 cup Heavy Cream
- 3 cups Grated Sharp Cheddar Cheese
Optional Vegetables
- 3-4 chopped carrots
- 2 stalks diced celery
Instructions
- Combine Main Ingredients: Add the chopped potatoes, diced onions, minced garlic, cubed ham, melted butter, chicken flavored bouillon, and water into the slow cooker. Stir everything together thoroughly to evenly distribute ingredients.
- Cook Soup: Place the lid on the slow cooker and cook the mixture on high for 4-6 hours or on low for 6-8 hours, until the potatoes are tender and easily pierced with a fork.
- Mash Potatoes Slightly: Once potatoes are tender, use a potato masher to mash some of the potatoes in the crockpot, creating a thicker, creamier texture while still leaving chunks for bite.
- Make Cornstarch Slurry: In a small bowl, mix together 3 tablespoons of cornstarch with 3 tablespoons of cold water until smooth. Pour this slurry into the slow cooker and stir well to combine.
- Add Dairy Ingredients: Stir in the heavy cream followed by the grated sharp cheddar cheese. Continue stirring the soup until it thickens and the cheese is fully melted into the broth.
- Season and Serve: Taste the soup and add salt and pepper as desired. Serve hot and enjoy your comforting cheesy ham and potato soup!
Notes
- Yukon Gold potatoes hold their shape well, but you can use other potato varieties if preferred; note they may become softer.
- For extra flavor, optional chopped carrots and diced celery can be added at the start with other ingredients.
- If you prefer a smoother soup, mash more potatoes or partially blend before adding the cheese.
- Adjust the amount of cheese and cream based on desired richness and thickness.
- Using chicken broth instead of bouillon and water enhances the soup’s depth of flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg
