Slow Cooker Ham and Potato Soup

Three white bowls filled with crockpot ham and potato soup with a silver spoon in one bowl.

Cozy up with a bowl of this simple Slow Cooker Ham and Potato Soup. It's gluten-free with dairy-free options and the perfect way to use up leftover ham from an Easter or Christmas holiday meal.

Prep Time20

Cook Time8

Total Time8 20

Author : Kari Peters

Cuisine: American

Servings:

Calories: 390kcal

Ingredients

1 small onion 1/4" dice, 2 cups
4 carrots peeled, cut into quarters lengthwise and diced 1/4"
2 stalks celery thinly sliced
8 cups Yukon gold potatoes 1" cubes, 3 pounds
4 cups cubed ham 1 pound
2 cloves garlic minced
1 tbsp fresh rosemary stems removed and finely chopped, see notes
4 cups low-sodium chicken broth
1 cup heavy cream or unsweetened coconut cream
1 tsp sea salt more or less to taste depending on your ingredients.
1/2 tsp black pepper more or less to taste
2 tbsp cornstarch or tapioca starch, for a really thick soup use 3 tbsp

Optional Toppings:

1/2 cup green onions or chives, thinly sliced
grated cheddar cheese, crispy bacon bits
sour cream with the above toppings in place of the cream listed

Instructions

Start by dicing the onion, carrots, and slicing the celery. Cube the potatoes and ham, then mince the garlic and chop the rosemary.
Add your prepped ingredients to the bowl of a 6-quart slow cooker and add the chicken broth.
Mix to combine. The liquid should come just up to the level of the ingredients but doesn't need to completely cover them. If it's low, add a bit more broth or water.
Top with the lid, and set to cook on LOW for 6-8 hours or HIGH for 3-4 hours.
When the potatoes are completely tender, use a potato masher to lightly mash up some of the potatoes to slightly thicken the soup.
Add the heavy cream and stir to combine. If you would like the soup to be thicker, mix the cornstarch with just enough water to completely dissolve it.
Add cornstarch a little at a time stirring to combine until the soup is your desired thickness.
Season to taste with sea salt and pepper and serve with your choice of toppings.

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Notes

Instead of the rosemary, you can use 1 tbsp fresh thyme leaves, or 1 tsp Italian seasoning if you don't have fresh herbs.

The nutrition facts were calculated without the optional toppings.

Stovetop instructions:

In a very large pot, add 2 tbsp olive oil and sauté the onion and garlic until softened over medium heat, 4-5 minutes. Add the carrots, celery, rosemary, potatoes, and ham along with the chicken broth.

Partially cover with a lid and simmer until the potatoes are tender about 30 minutes. Add more broth or water if you run low. Add the heavy cream, thicken to your desired amount as described above, and season to taste with sea salt and pepper.

Nutrition