This Slow Cooker Ham and Potato Soup is an easy recipe you can dump in the Crockpot and walk away to continue on your day. You can use leftover baked ham, a ham bone, or store-bought diced cubed ham, along with your favorite vegetables.
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Table of Contents
What Type of Ham to Use
I love to make this soup when I have leftover ham from my Southern Baked Ham with Pineapple recipe. My favorite way to make it using the leftover meaty ham bone, perfect for slow cooking! The meat will literally fall off the bone and into your soup.
You can also purchase cooked, diced ham cubes or Country ham to use in the recipe.
What Type of Potatoes to Use
You can use any potatoes you like. I always have russet potatoes on hand at home. That’s what I used. You can also use red potatoes, Yukon gold, etc. The cook time will stay within the range noted in the recipe. Keep a close eye and cook the potatoes until soft.
You can peel the potatoes or leave the skin on. The skin is loaded with so many nutrients.
What Type of Vegetables to Use
I like to use a mirepoix, which is a common base for stews and soups. It’s a blend of finely diced celery, onions, and carrots cooked in oil (sometimes butter) for aromatics and to add flavor. Save yourself some time and grab the Trader Joe’s mirepoix.
From here you can add any additional veggies you like. Here are more ideas:
- Broccoli
- Spinach
- Kale
- Cauliflower
- Snap Peas
- Green Beans
- Corn Tomatoes
How to Make Slow Cooker Crockpot Ham and Potato Soup
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Add all of the ingredients to the slow cooker.
- Slow cook.
How to Thicken the Soup
I don't find it necessary to thicken the soup, since it's made with thick potatoes. If you wish, you can create a cornstarch slurry. Use 1 tablespoon of cornstarch and combine it with two tablespoons of the cooked soup. Mix the two together separately, and add it back to the soup. Stir. The soup will thicken the longer it stands.
How to Make it Creamy
You can add ½ cup of heavy cream along with ½ cup of any milk or 1 cup of any milk to the soup after it has finished in the slow cooker.
How to Store/How Long it Will Last in the Fridge
Store the soup in the fridge, tightly sealed for 3-4 days.
Freezer Tips
You can freeze the soup for up to 2-3 months. I love to use these Souper Cube soup molds to freeze leftovers.
More Leftovers Recipes
Leftover Ham and Cheese Paninis
Leftover Turkey Chili
Leftover Turkey Nachos
Leftover Turkey Wild Rice Soup
Thanksgiving Soul Food Egg Rolls
More Soup Recipes
Ham and Vegetable Soup
Creamy Pumpkin Soup with Canned Pumpkin
Chicken Lasagna Soup
Sweet Potato Soup
Leftover Turkey Wild Rice Soup
Instant Pot Tomato Soup
Instant Pot Chicken Ramen Soup
Buffalo Chicken Soup
Instant Pot Baked Potato Soup
Panera Autumn Squash Soup
Keto Cauliflower Soup
More Slow Cooker Crockpot Recipes
Slow Cooker Crockpot BBQ Meatballs
Slow Cooker Crockpot Chicken and Rice
Slow Cooker Crockpot Chili Mac and Cheese
Slow Cooker Crockpot White Chicken Chili
Pulled Pork Sliders
Homestyle Chicken Noodle Soup
Sugar-Free Apple Butter
Slow Cooker Crockpot Gumbo
Slow Cooker Crockpot Ham Potato Vegetable Soup
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Equipment
Ingredients
- 2 cups diced ham Or a meaty leftover ham bone.
- ⅓ cup diced carrots
- ⅓ cup diced celery
- ⅓ cup diced onions
- 2 pounds diced potatoes
- 4-5 cups broth I used chicken. Add enough broth to cover the potatoes and vegetables.
- ½ teaspoon ground thyme
- ½ teaspoon ground oregano
Instructions
- Add all of the ingredients to the slow cooker.
- Cook on High for 3-4 hours or on Low for 7-8 hours.
- Cool before serving.
Notes
- You can use any potatoes you like. I always have russet potatoes on hand at home. That’s what I used. You can also use red potatoes, Yukon gold, etc. The cook time will stay within the range noted in the recipe. Keep a close eye and cook the potatoes until soft.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Ann says
This was a delicious way to use up ham and lots of veggies! I added the ham bone and some heavy cream per Brandi’s suggestions in the notes. Simple, healthy meal idea for post holidays!
staysnatched says
I’m glad you enjoyed it!