This Slow Cooker Potato and Ham Soup uses leftover ham bones, fresh veggies, and lots of potatoes to create a dinner that is easy and filling! Throw everything in your crockpot before work and come home to a delicious, home cooked meal that the whole family will love!
This soup recipe is very much one of those “clean out the fridge and use what we have on hand” recipes. Leftover ham bones impart so much flavor to a simple potato soup recipe that is cooked low and slow in a crockpot. Add a splash of cream to make it even more luxurious!
For this recipe you’ll need:
- Ham bones (we had leftover bones from making shredded ham in the slow cooker)
- Mirepoix (that’s carrots, celery, and onion!)
- Bay Leaf
- Dried Rosemary
- Chicken Stock (veggie works, too!)
- Heavy Cream
How to make Slow Cooker Potato and Ham Soup
- Create the first layer. By putting the ham bones, veggies, and seasoning in the slow cooker.
- Add the potatoes and stock. The potatoes will sit on the top and gently cook in the liquid.
- Cover and cook on low. For 8 – 10 hours. This will allow enough time for the potatoes to get tender and for the ham bones to release all that delicious flavor.
- Remove the ham bones. No one want to bite into a bone! If your bones are like mine, they’ll have split apart so be sure to get all the pieces. You’ll be left with all that good bone meat that falls right off and into the soup. So tender! Remove the bay leaf at this time, too.
- Stir in the cream. This just makes the soup extra creamy and luxurious! And now it’s ready to serve!
How can I thicken potato soup?
This soup is broth-based and definitely isn’t a thick soup, but it can be thickened if desired! Before stirring in the cream, microwave it for 30 seconds to warm it up. Add 3 TBSP of flour to the cream and whisk until smooth. This is called a slurry, by the way, and it’s often used to thicken soups and sauces! Now, stir the slurry into the soup and cook for a few minutes more, until the soup is thickened. Voila! You’ve just thickened your potato soup.
Can I freeze potato soup?
I do not recommend freezing this soup for a few reasons. For one, potatoes get weird when you freeze them. They just do. Especially the ones in this soup. For two, this soup contains cream. Dairy soups should never be frozen as they can separate and curdle, totally ruining the soup. However, leftovers can be stored in the fridge for up to three days.
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Slow Cooker Potato and Ham Soup
- Slow Cooker
- 2 large ham bones
- 2 celery stalks leaves trimmed and diced
- 3 carrots peeled and diced
- 1 medium white onion diced
- 1 TBSP minced garlic
- Kosher salt to taste
- Black pepper to taste
- 1 Bay Leaf
- ½ tsp. dried rosemary
- 3 pounds russet potatoes peeled and chopped into 1-inch pieces
- 8 cups chicken stock
- 1 cup heavy cream
- Place the ham bones, chopped celery, carrots, onion, garlic, seasoning and herbs in the bottom of a slow cooker. Top with potatoes and cover everything with chicken stock.
- Cover and cook on low for 8 – 10 hours, or until potatoes are fork tender.
- Using a pair of tongs, remove the ham bones from the soup and discard. Also remove the bay leaf.
- Stir in the cream and let cook for another minute or two, until warmed through.
- Serve topped with fresh parsley, if desired.
- Soup can be stored in the refrigerator for up to three days. Do not freeze this soup recipe.
- For a thicker soup: microwave the cream for 30 seconds. Stir in 3 TBSP of flour and whisk until smooth. Stir into soup and cook until thickened.