Creamy in nature and full of potatoes, ham and yummy veggies, this Creamy Crockpot Ham & Potato Soup is a time-saving delicious meal the whole family will love. It’s quick and easy to prep and the slow cooker will do all the cooking for you. Meals that can be thrown together in a crockpot then left to do their business are great when a busy day is ahead. This recipe will help get a delicious hot meal on the dinner table by 6 o’clock even on a busy day. Let’s throw and go, baby!
This recipe is simple and delicious. You probably already have most of the ingredients in your fridge or pantry. Here’s what you’ll need:
The full printable recipe is below. This meal is a crockpot throw-and-go recipe. Start by adding the ham, potatoes and magical trio (carrots, celery and onions) to the crockpot.
Pour the chicken broth in and give it a quick stir.
Heat on high for 3-4 hours, or low for 5-6 hours, until the veggies and potatoes are tender. Add the cream (or milk if preferred) and an easy cornstarch slurry–which will help thicken the broth.
Cook an additional 20-30 minutes until soup has thickened. Add salt and pepper to taste. It’s ready!
This soup is a family favorite. It’s great for a large group or busy week. I like to make a large crockpot full so we can save the leftovers. It’s one meal I know my sometimes-picky eaters will snarf! Freeze it to enjoy later (2-3 months) or store in the fridge (5-7 days).
Creamy Crockpot Ham & Potato Soup
4 hours 20 minutes
4 hours 25 minutes
Creamy in nature and full of potatoes, ham and yummy veggies, this Creamy Crockpot Ham & Potato Soup is a time-saving delicious meal the whole family will love.
- 1 1/2 cups ham, chunked
- 3 cups red potatoes, cubed
- 4 carrots, sliced (about 2 cups)
- 1 onion, diced (about 1 1/2 cups)
- 3 stalks celery, diced (about 1 cup)
- 6 cups chicken broth
- 1 cup cream, or milk if preferred
- cornstarch slurry, (2 tablespoons cornstarch, 1/4 cup cold water)
- salt and pepper to taste
- In large crockpot add ham, potatoes, carrots, onions, celery and chicken broth. Cook on high 3-4 hours (or low for 5-6 hours until veggies and potatoes are tender.
- Add cream and cornstarch slurry. Cook an additional 20-30 minutes until broth has thickened.
- Salt and pepper to taste.
Storage: freeze leftover (2-3 months) or refrigerate (5-7 days).
Serving Size: 1
Amount Per Serving:
Calories: 511Total Fat: 21gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 89mgSodium: 1660mgCarbohydrates: 63gFiber: 4gSugar: 8gProtein: 18g
What’s your favorite crockpot soup?
Do you like soups you can make in a crockpot or slow cooker? Check out this Crockpot French Onion Soup or Slow Cooker Rosemary Beef Stew. They are fabulous and delicious!