If you’re staring down a fridge full of leftover ham after a holiday and wondering what to make with it, this crockpot ham and potato soup is the answer. It’s thick, creamy, and loaded with tender potatoes — the kind of soup that tastes as if it simmered on the stove all day, even though the slow cooker did all the work.
This recipe works whether you’ve got diced leftover ham, a spiral-cut ham bone with meat still clinging to it, or a package of ham from the store. If you have a bone, don’t throw it out—it adds real depth to the broth as it cooks.
Layer everything in the crockpot in the morning, and by dinner you’ve got a creamy, ladle-it-into-a-bowl kind of soup that pairs perfectly with a grilled cheese or crusty bread.
Why This Crockpot Ham and Potato Soup Works
- Dump-and-go convenience. Everything goes into the slow cooker at once — no pre-cooking the vegetables required.
- Uses up leftover ham. Whether it’s diced ham, a ham bone, or both, this recipe is built around using what you already have.
- Genuinely creamy. A simple cream-and-cheese finish at the end gives the soup real body, not a thin, watery broth.
- Hearty and filling. Potatoes, carrots, and celery make this substantial enough to be dinner on its own.
- Flexible. It scales up easily for a crowd and reheats well for lunches through the week.
Crockpot Ham and Potato Soup
A creamy, comforting soup made with tender potatoes and leftover ham, cooked low and slow in the crockpot until it's rich, thick, and ready to ladle into a bowl.
Ingredients
- 2 lbs russet or Yukon gold potatoes, peeled and diced into ½-inch cubes
- 2 cups diced cooked ham, or 1 leftover ham bone with meat attached
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 4 cups low-sodium chicken broth
- 1 tsp dried thyme
- ½ tsp black pepper
- Salt, to taste (add at the end — ham and broth are both salty)
- 1 cup heavy cream or half-and-half
- 2 tbsp all-purpose flour or cornstarch, for thickening
- 1 cup shredded cheddar cheese, optional
- Chopped green onion or chives, for serving
Instructions
- Add the potatoes, ham (diced ham, ham bone, or both), onion, carrots, celery, and garlic to a 6-quart or larger slow cooker.
- Pour in the chicken broth and stir in the thyme and pepper. Don't add salt yet—taste at the end, since both the ham and broth already contribute sodium.
- Cover and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the potatoes are fork-tender.
- If you used a ham bone, remove it now. Let it cool slightly, then pull off any remaining meat and stir it back into the soup; discard the bone.
- In a small bowl, whisk the flour into the cream until smooth, then stir this mixture into the slow cooker.
- Cover and cook on HIGH for another 15 to 20 minutes, until the soup has thickened slightly.
- Stir in the shredded cheddar, if using, until melted. Taste and season with salt and additional pepper as needed.
- Ladle into bowls and top with green onion, chives, or extra cheese.
Notes
Stovetop Method
Prefer to make this on the stove instead of the crockpot? Combine the potatoes, ham, onion, carrots, celery, garlic, broth, thyme, and pepper in a large pot. Bring to a boil, then reduce to a simmer and cook uncovered for 20–25 minutes, until the potatoes are tender. Whisk the flour into the cream, stir it in, and simmer for another 5–10 minutes until thickened. Finish with cheese as directed above.
Tips for the Best Ham and Potato Soup
- Hold off on salt until the end. Ham and broth both add sodium, and it’s easy to oversalt if you season too early.
- Use a ham bone if you have one. Cooking it in the broth adds depth of flavor that diced ham alone doesn’t, even if you also stir in extra diced ham for more meat in every bowl.
- Cut the potatoes evenly. Uniform ½-inch cubes cook evenly, so you don’t end up with a mix of mushy and firm pieces.
- For a thicker, chowder-style soup, mash some of the cooked potatoes against the side of the crockpot before stirring in the cream.
- Add the dairy at the end, not the beginning. Cream and cheese can separate if they cook too long, so stir them in only during the last 15–20 minutes.
Easy Variations
Lighter, Healthier Version
Swap the heavy cream for evaporated milk or whole milk, skip the cheese, and use extra-lean diced ham to cut back on richness without losing the creamy texture.
Loaded Baked Potato Soup Style
Stir in an extra cup of shredded cheddar and top each bowl with crumbled bacon, sour cream, and extra green onion for a loaded baked potato soup twist.
Ham and Vegetable Soup
Add a cup of frozen corn or peas during the last 20–30 minutes of cooking for a heartier soup.
What to Serve With Ham and Potato Soup
- Grilled cheese sandwiches
- Crusty bread or dinner rolls
- A simple green salad
- Buttermilk biscuits
Storage, Freezing, and Reheating
Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally, and add a splash of broth or milk if the soup has thickened too much.
You can freeze this soup, but potatoes can turn slightly grainy after thawing. For the best texture, freeze the soup before adding the cream and cheese, then stir those in fresh after reheating. Freeze in an airtight container for up to 3 months and thaw overnight in the fridge.
Frequently Asked Questions
Can I use a ham bone instead of diced ham?
Yes — a leftover ham bone with meat still attached works well and adds extra flavor as it cooks. Remove the bone before serving and stir any meat you pull off back into the soup.
Can I make this on the stovetop instead of the crockpot?
Yes, see the stovetop method above. It comes together in under 45 minutes and uses the same ingredients.
Is this soup healthy?
It’s a hearty, protein-forward soup thanks to the ham and potatoes. For a lighter version, use milk instead of heavy cream and skip the added cheese.
Can I freeze ham and potato soup?
Yes, though potatoes can turn slightly grainy after freezing and thawing. For the best texture, freeze it before adding the cream and cheese, then stir those in after reheating.
How much leftover ham do I need for this recipe?
About 2 cups of diced ham, or one leftover ham bone with meat attached. You can use more if you have extra ham to use up — the recipe is forgiving on ham quantity.
Why is my soup thin instead of creamy?
Make sure the flour is fully whisked into the cream before adding it, then cook the soup for the full 15–20 minutes on HIGH to thicken. Mashing some of the potatoes against the side of the pot also helps thicken the broth naturally.
More Crockpot Recipes You’ll Love
- The Best French Onion Soup Crockpot Recipe (Tastes Like a Bistro Classic)
- Crockpot Cowboy Soup: The Hearty Dinner Everyone Loves
- Creamy Crockpot Chicken Gnocchi Soup (Better Than Olive Garden)
- Easy Crockpot Loaded Potato Soup with Bacon & Cheese
Conclusion
This crockpot ham and potato soup is exactly the kind of recipe worth keeping on hand — easy enough for a weeknight, but comforting enough to make you forget it only took 15 minutes of prep. It’s the best way to turn leftover ham into a dinner everyone actually looks forward to.
Load up the slow cooker, let it simmer while you go about your day, and you’ll have a thick, creamy bowl of soup waiting when you get home.
