If you want a comforting, easy meal, this Slow Cooker Ham and Potato Soup is a winner. Creamy, filling, and full of smoky ham and bacon, it takes about 20 minutes to prep and then the slow cooker does the rest. It’s a simple, satisfying bowl that’s perfect for chilly nights or turning holiday leftovers into a delicious weeknight dinner.
Slow cooker recipes are ideal when you want something flavorful without spending hours in the kitchen. I often rely on my crockpot: add the ingredients, set it, and come back to a ready-made meal. This ham and potato soup is a great way to use leftover holiday ham, but you can also buy quality ham from the store. Serve with crusty bread or in bread bowls for soaking up every creamy bite.
Table of contents
- Why you will love this recipe
- What you will need
- How to prepare
- Expert tip
- Recipe variations and add-ins:
- Serving suggestions:
- How to store:
- Frequently asked questions
- More hearty soup recipes:
After holidays I usually have extra ham and aim for fuss-free meals I can toss in the slow cooker. This velvety soup combines ham and bacon with tender Yukon Gold potatoes and vegetables. It’s easy to make, freezes well, and pairs beautifully with bread or a big green salad.
Why you will love this recipe
- Makes the most of leftovers: Leftover holiday ham transforms into a rich, flavorful soup—no more plain sandwiches.
- Perfect for busy nights: About 20 minutes of prep and the slow cooker finishes the job while you go about your day.
- One-pot convenience: Everything cooks together in the crockpot for easy cleanup.
- Budget-friendly and freezable: Inexpensive to make, and it freezes well for up to three months.
What you will need
- Meat: Cooked bacon (about 10 slices, diced) and 2 cups diced ham. Drain bacon grease on paper towels.
- Chicken broth: 5 cups low-sodium broth—enough salt is already in the ham and bacon.
- Potatoes and veggies: 2 pounds Yukon Gold potatoes (peeled and diced), 1 large carrot, and 1 cup diced celery.
- Aromatics and herbs: 1 medium sweet white onion (diced), 6 cloves garlic (minced), 1 tablespoon dried parsley, plus salt and pepper to taste.
- Sour cream: 1/2 cup added at the end for creaminess.
- Roux: 4 tablespoons unsalted butter, 1/4 cup all-purpose flour, and 1 1/2 cups heavy cream to thicken the soup.
How to prepare
Cook the soup: Add the chicken broth, parsley, celery, carrots, ham, bacon, garlic, onion, and potatoes to the slow cooker. Season with salt and pepper, stir, and cook 6–8 hours on low or 3–4 hours on high.
Make the roux: When the potatoes are fork-tender, melt the butter in a medium saucepan over medium heat. Whisk in the flour until smooth, then add the heavy cream gradually, continuing to whisk.
Combine and finish: Simmer the roux on low until it begins to thicken, about 10 minutes, then stir it into the slow cooker. Mix in the sour cream and adjust seasoning with salt and pepper.
Adjust texture: If the soup seems thin, mash about three-quarters of the potatoes with an immersion blender or potato masher and cook another 30 minutes to thicken. If it becomes too thick, thin with warm chicken broth, adding in small amounts and simmering briefly.
Serve: Ladle into bowls and garnish with extra bacon, chopped green onions, and a dollop of sour cream.
Expert tip
How to thicken soup
This soup thickens with the roux and the starchy potatoes. If it’s still too thin, mash some potatoes with an immersion blender or masher to reach the desired consistency. Alternatively, mix 1 teaspoon cornstarch with 2 teaspoons cold water and add a little at a time to the hot soup; simmer a few minutes between additions. Remember the soup will thicken more as it cools.
More tips to consider
- Place a clean kitchen towel under the slow cooker lid to reduce condensation dripping back into the soup.
- Prefer Yukon Gold potatoes over russets; they hold shape and add good starch for thickening.
- Cut potatoes into uniform, not-too-small pieces so they cook evenly without turning mushy.
- Simmer the roux long enough to eliminate any grainy texture.
Recipe variations and add-ins:
- Different protein: Substitute leftover turkey or cooked chicken for ham.
- Make it cheesy: Stir in cheddar cheese and a bit of ranch seasoning for a bacon-ranch-cheese twist.
- Extra vegetables: Add mushrooms, bell peppers, green beans, corn, or peas for more texture and color.
- Spicy version: Add red pepper flakes or a touch of chipotle for heat.
- Sweet potatoes: Swap regular potatoes for sweet potatoes for a different flavor profile.
- Instant Pot: This soup can be adapted for the Instant Pot to cut cooking time if desired.
Serving suggestions:
This soup is classic comfort food. Serve with crusty bread, fluffy dinner rolls, or French dip sandwiches for dunking. A large green salad with mixed greens, tomatoes, and cucumber pairs nicely. For dessert, keep it simple and comforting—something like a creamy cheesecake or a fruit-based dessert complements the meal.
Toppings:
Finish bowls with these tasty additions:
- bacon bits
- chopped parsley
- green onions
- shredded cheese
- a dollop of sour cream
- French-fried onions
How to store:
- Refrigerate: Store in an airtight container for up to one week.
- Freeze: Pour into high-quality freezer bags, lay flat, and freeze for up to three months.
- Thaw: Defrost overnight in the refrigerator for best texture.
- Reheat: Reheat on the stove over medium heat, adding a splash of broth or milk if needed; microwave reheating works too—stir well and cover to avoid splatters.
Frequently asked questions
Slow cookers retain condensation under the lid, which can drip back into the soup and thin it out. Place a clean kitchen towel under the lid to catch excess moisture. Also ensure potatoes are not rinsed or added with excess water.
Russet potatoes can become too soft and break down; Yukon Golds are a better choice. Also avoid cutting potatoes too small and don’t overcook them—overcooking ruptures cell walls and turns them mushy.
Overcooked or burnt onions and garlic can taste bitter. To prevent bitterness, you can soak aromatics in water before adding them or sauté them briefly in butter first for a milder, sweeter flavor. Also ensure potatoes are fresh and free of dark spots.
A grainy roux usually means it wasn’t cooked or whisked enough. Reheat the roux while stirring constantly until smooth, and add a bit more cream if needed. Simmer long enough to remove the raw flour taste and achieve a smooth texture.
More hearty soup recipes:
Slow Cooker Baked Potato Soup
Slow Cooker Ham and Bean Soup
Best Cheeseburger Soup
Slow Cooker Bacon Ranch Potato Soup
Slow Cooker Ham and Potato Soup
Ingredients
- 10 slices bacon cooked and diced
- 2 cups diced ham
- 5 cups chicken broth low sodium
- 2 pounds Yukon gold potatoes peeled and diced
- 1 medium sweet onion diced
- 6 cloves garlic minced
- 1 carrot cut into cubes
- 1 cup celery cubed
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon dried parsley
- 1/2 cup sour cream
Roux Mixture:
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cup heavy cream
Toppings:
- Cooked bacon
- Chopped green onions
- Sour cream
Instructions
Slow Cook:
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Add diced potatoes, diced onion, minced garlic, cooked bacon, ham, carrots, celery, dried parsley, and chicken broth to the slow cooker. Season with salt and pepper.
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Stir and cook for 6-8 hours on low, or 3-4 hours on high.
Roux Mixture:
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After the soup has finished cooking, melt butter in a medium saucepan over medium heat. Whisk in the flour until fully combined, then gradually stir in the heavy cream.
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Mix the flour mixture thoroughly until it is smooth. With the heat set to the lowest setting, cook the mixture until it begins to simmer and thickens, stirring occasionally.
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Immediately add the cream-flour mixture to the slow cooker and stir to combine.
After the Thickening Mixture was added:
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Using a potato masher, mash about 3/4 of the potatoes. Let the soup cook for another 30 minutes for it to thicken.
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Stir in the sour cream until thoroughly combined. Season with salt and pepper.
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If the soup is too thick, add more WARM chicken broth. First, heat it up in the microwave until it’s hot. Taste and adjust for salt and pepper.
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If you add more liquid, make sure to let the soup simmer for a few minutes.
Serve:
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Serve warm, garnished with bacon, green onions, and sour cream.
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Once it cools, the soup will thicken more. When reheating, add more water, broth, or milk to dilute it and simmer for a few minutes.
Notes
How to thicken soup
If needed, mash extra potatoes or use an immersion blender to reach the desired thickness. Cornstarch slurry (1 tsp cornstarch + 2 tsp cold water) added gradually works as well—heat a few minutes between additions.
More tips to consider
- Place a clean kitchen towel under the lid to prevent condensation from dripping into the soup.
- Use Yukon Gold potatoes for the best texture.
- Cut potatoes into consistent pieces and avoid overcooking.
- Simmer the roux long enough to avoid a grainy texture.