This Crock Pot Cheesy Ham and Potato Soup is pure comfort in a bowl. Tender potatoes and smoky ham slowly simmer all day, then get stirred into a silky cheddar broth that tastes like it came from your favorite diner.
A thick, cozy slow cooker soup packed with tender potatoes, smoky diced ham and a velvety cheddar broth. The perfect way to use up leftover holiday ham. It's the kind of recipe you can start in the morning and forget about until dinner. By the time you get home, the whole house smells amazing and dinner is basically done. All that's left is stirring in the creamy cheese sauce and piling on your favorite toppings.
Why You’ll Love This Recipe
- Uses up leftover ham from the holidays
- Hands-off: the slow cooker does almost all the work
- Thick, cheesy and super filling
- Freezer-friendly and great for meal prep
Ingredients for Cheesy Ham and Potato Soup
- 2 lbs (900 g) Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
- 3 cups (450 g) cooked ham, diced
- 1 medium yellow onion, finely diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups (960 ml) low-sodium chicken broth
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1/4 cup (57 g) butter
- 1/4 cup (30 g) all-purpose flour
- 1 1/2 cups (360 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 2 cups (200 g) sharp cheddar cheese, shredded, plus extra for topping
- Toppings: crispy turkey bacon bits, sliced green onions, extra cheddar
Ingredient Notes
- Potatoes: Yukon Golds are naturally buttery and hold together well. Russets work too but break down more, giving a thicker soup.
- Ham: Leftover spiral ham, ham steak or thick deli ham all work. Smoked ham gives the best flavor.
- Cheese: Sharp cheddar has the most flavor. A little Gruyère or Colby Jack mixed in is delicious too.
Full measurements and printable instructions are in the recipe card below.
How to Make Cheesy Ham and Potato Soup
Step 1
Add the potatoes, ham, onion, celery, garlic, thyme and pepper to a 6-quart crock pot.
Step 2
Pour in the chicken broth, stir, cover and cook on LOW for 6 hours or HIGH for 3-4 hours, until the potatoes are fork-tender.
Step 3
About 30 minutes before serving, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute.
Step 4
Slowly whisk in the milk and cream and cook, stirring, until thickened, about 3-4 minutes.
Step 5
Pour the cream mixture into the crock pot. Lightly mash some of the potatoes with a potato masher to thicken the soup.
Step 6
Stir in the cheddar until melted. Cover and cook on HIGH for 15-20 more minutes.
Step 7
Taste and adjust salt (ham is salty, so season at the end). Ladle into bowls and top with cheddar, turkey bacon and green onions.
Tips for the Best Results
- Yukon Gold potatoes hold their shape but still turn creamy when mashed.
- Add salt only at the end, since ham can be very salty.
- Shred the cheddar yourself for the smoothest, melty texture.
Variations to Try
- Add a cup of frozen peas or corn during the last 30 minutes.
- Swap the milk for evaporated milk for an extra rich soup.
- Stir in a pinch of cayenne or smoked paprika for warmth.
What to Serve With It
Serve this soup with warm crusty bread, buttery cornbread or soft dinner rolls for dipping. A crisp green salad with a tangy vinaigrette balances the richness perfectly.
Storage and Reheating
Leftovers keep 4 days in the fridge. Thin with a splash of milk when reheating. Store leftovers in an airtight container in the fridge and reheat gently on the stove over medium-low heat, stirring often.
Frequently Asked Questions
Can I use frozen diced potatoes?
Yes. Use about 2 lbs of frozen diced potatoes and reduce the cook time by about an hour.
How do I make the soup thicker?
Mash more of the potatoes, or stir in a slurry of 1 tbsp cornstarch and 2 tbsp cold water and cook 15 minutes on HIGH.
Can I freeze this soup?
Yes, freeze for up to 3 months. Dairy can separate slightly, so whisk well while reheating.
Final Thoughts
Simple ingredients, big flavor and almost no effort. Make a pot this week and let your crock pot turn leftover ham into a cozy family dinner.
PrintCrock Pot Cheesy Ham and Potato Soup
A thick, cozy slow cooker soup packed with tender potatoes, smoky diced ham and a velvety cheddar broth. The perfect way to use up leftover holiday ham.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6-8 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Ingredients
- 2 lbs (900 g) Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
- 3 cups (450 g) cooked ham, diced
- 1 medium yellow onion, finely diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups (960 ml) low-sodium chicken broth
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1/4 cup (57 g) butter
- 1/4 cup (30 g) all-purpose flour
- 1 1/2 cups (360 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 2 cups (200 g) sharp cheddar cheese, shredded, plus extra for topping
- Toppings: crispy turkey bacon bits, sliced green onions, extra cheddar
Instructions
- Add the potatoes, ham, onion, celery, garlic, thyme and pepper to a 6-quart crock pot.
- Pour in the chicken broth, stir, cover and cook on LOW for 6 hours or HIGH for 3-4 hours, until the potatoes are fork-tender.
- About 30 minutes before serving, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute.
- Slowly whisk in the milk and cream and cook, stirring, until thickened, about 3-4 minutes.
- Pour the cream mixture into the crock pot. Lightly mash some of the potatoes with a potato masher to thicken the soup.
- Stir in the cheddar until melted. Cover and cook on HIGH for 15-20 more minutes.
- Taste and adjust salt (ham is salty, so season at the end). Ladle into bowls and top with cheddar, turkey bacon and green onions.
Notes
Leftovers keep 4 days in the fridge. Thin with a splash of milk when reheating.