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A rustic bowl filled with creamy ham and potato soup, featuring chunks of ham, potatoes, and carrots, garnished with herbs.

Hearty Slow Cooker Ham and Potato Soup

This comforting slow cooker ham and potato soup is incredibly easy to make and perfect for a cozy meal. Tender potatoes, savory ham, and a medley of vegetables simmer all day in a creamy, flavorful broth, making it ideal for using leftover ham.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 bowls
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 1.5 lbs cooked ham diced into 1/2-inch pieces
  • 2 lbs Russet or Yukon Gold potatoes peeled and diced into 1/2-inch pieces
  • 1 medium yellow onion diced
  • 2 large carrots peeled and diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 6 cups chicken broth low sodium preferred
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1/2 tsp black pepper freshly ground, or to taste
  • 1/2 tsp salt or to taste, ham can be salty
For Thickening and Finishing
  • 2 tbsp unsalted butter
  • 1.5 cups whole milk
  • 1/2 cup heavy cream optional, for extra richness
  • 1/4 cup all-purpose flour or cornstarch for gluten-free
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Slow Cooker (6-quart or larger)
  • Large Skillet
  • Cutting Board
  • Sharp Knife
  • Whisk
  • Small Bowl

Method
 

Prepare Ingredients
  1. Dice the cooked ham, peel and dice the potatoes, onion, carrots, and celery. Mince the garlic.
Sauté Aromatics
  1. In a large skillet, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften. Add the minced garlic and dried thyme, cooking for another minute until fragrant.
Combine in Slow Cooker
  1. Transfer the sautéed vegetables to your 6-quart (or larger) slow cooker. Add the diced ham, diced potatoes, chicken broth, bay leaf, salt, and black pepper. Stir gently to combine.
Cook
  1. Cover the slow cooker and cook on low for 7-8 hours, or on high for 3-4 hours, until the potatoes are fork-tender.
Thicken and Finish
  1. About 30-45 minutes before you're ready to serve, in a small bowl, whisk together the milk, heavy cream (if using), and all-purpose flour until completely smooth and no lumps remain. This creates a slurry.
  2. Carefully stir the milk-flour slurry into the soup in the slow cooker. Increase the heat to high (if not already there) and continue cooking for another 30-45 minutes, stirring occasionally, until the soup has thickened to your desired consistency.
  3. Remove and discard the bay leaf. Taste the soup and adjust salt and pepper if needed.
  4. Ladle the hot soup into bowls and garnish with fresh chopped parsley before serving.

Notes

Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
Variations: For a cheesy ham and potato soup, stir in 1 cup of shredded cheddar cheese during the last 15 minutes of cooking. You can also add other herbs like a pinch of dried rosemary or marjoram for a slightly different flavor profile.