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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 soup recipe 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 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:
How to make Slow Cooker Potato and Ham Soup
This is just a brief overview, find detailed instructions in the recipe card below!
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 tablespoon 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
Equipment
- Slow Cooker
- Tongs
Ingredients
- 2 large ham bones
- 2 celery stalks leaves trimmed and diced
- 3 carrots peeled and diced
- 1 medium white onion diced
- 1 tablespoon 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
Instructions
- 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.
Notes
- 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 tablespoon of flour and whisk until smooth. Stir into soup and cook until thickened.
Nutrition
Chloe says
This soup is amazing. Great flavor,
super easy to throw together. Perfect comfort food for chilly weather.
Kids love it too.
Amanda Gajdosik says
Hi Chloe!
I am thrilled to hear you enjoy this soup! It's always a bonus when kiddos enjoy a recipe! Thank you for rating and reviewing 🙂
Stay Warm,
Amanda
Janet Lee says
This turned out really well it was delicious
Amanda Gajdosik says
Love hearing that, Janet! Thanks so much for rating and reviewing 🙂
Betsy C. says
If I was going to make half of this recipe, what would you suggest as the cooking time? The same….. or should it be adjusted? Thank you, in advance!
Amanda Gajdosik says
Hi Betsy,
You'd want to keep the cook time the same. The ingredients will need the same time in the slow cooker, even if there are only half of them.
Thanks,
Amanda
Betsy C. says
Thank you so much for your very prompt answer!!