Crock Pot Creamy Potato and Ham Soup Recipe

Introduction

This Crock Pot Creamy Potato and Ham Soup is a comforting and hearty meal perfect for chilly days. With tender potatoes, savory ham, and a rich creamy broth, it’s easy to prepare and satisfying for the whole family.

Ingredients

• 3 pounds little potatoes, cut into quarters (about 6-7 cups)
• 3 cups diced ham
• 1 large carrot, diced
• 1 medium onion, diced
• 2 teaspoons dried parsley (optional)
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 6 cups chicken broth (can use low or no sodium)
• 1 1/2 cups heavy cream
• 1 cup instant potato flakes
• Salt (to taste)

Instructions

1. Step 1: In a 6 quart (or larger) slow cooker, add the quartered potatoes, diced ham, diced carrot, and diced onion.
2. Step 2: Sprinkle the dried parsley, dried thyme, and black pepper over the ingredients.
3. Step 3: Pour the chicken broth over the mixture, then cover with the lid.
4. Step 4: Cook on low for 6 to 8 hours until the potatoes are tender.
5. Step 5: Remove about half of the cooked potatoes and mash them thoroughly.
6. Step 6: Return the mashed potatoes back into the slow cooker and stir.
7. Step 7: Pour in the heavy cream and mix well to combine.
8. Step 8: Gradually add the instant potato flakes, stirring until the soup reaches your preferred thickness. You may not need the full cup.
9. Step 9: Cover and cook on low for another 15 minutes. Taste and season with salt as desired before serving.

Tips & Variations

• For a smokier flavor, use smoked ham or add a pinch of smoked paprika.
• Substitute half-and-half for heavy cream if you prefer a lighter soup.
• Add chopped celery for extra crunch and flavor.
• Use fresh herbs instead of dried for a brighter taste if available.
• If you don’t have instant potato flakes, you can puree some cooked potatoes instead.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens too much when stored, add a splash of broth or cream while reheating to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh potatoes instead of little potatoes?

Yes, you can use any potatoes you have on hand. Just cut them into similar-sized pieces so they cook evenly in the slow cooker.

Is it possible to make this soup without dairy?

For a dairy-free version, substitute the heavy cream with coconut milk or a dairy-free cream alternative. The texture may be slightly different but still delicious.

Crock Pot Creamy Potato and Ham Soup Recipe

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★★★★★

4.5 from 57 reviews

This Crock Pot Creamy Potato and Ham Soup is a hearty, comforting dish perfect for chilly days. It combines tender little potatoes, savory ham, and a creamy broth seasoned with herbs and spices. Slow-cooked to perfection, the soup has a rich texture enhanced by heavy cream and instant potato flakes, making it both easy to prepare and deeply satisfying.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 6 hours 15 minutes
• Total Time: 6 hours 30 minutes
• Yield: 8 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables and Protein

• 3 pounds little potatoes, cut into quarters (about 6–7 cups)
• 3 cups diced ham
• 1 large carrot, diced
• 1 medium onion, diced

Seasonings and Liquids

• 2 teaspoons dried parsley (optional)
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 6 cups chicken broth (can use low or no sodium)
• 1 1/2 cups heavy cream
• 1 cup instant potato flakes
• Salt to taste

Instructions

1. Prepare ingredients: In a 6-quart (or larger) slow cooker, combine the quartered little potatoes, diced ham, diced carrot, and diced onion.
2. Add seasonings: Sprinkle the dried parsley, dried thyme, and black pepper evenly over the mixture in the slow cooker.
3. Add broth: Pour the 6 cups of chicken broth over the ingredients, ensuring everything is covered.
4. Slow cook: Cover the slow cooker with the lid and cook on low heat for 6 to 8 hours until the potatoes and vegetables are tender.
5. Mash potatoes: Remove about half of the cooked potatoes from the slow cooker and mash them until smooth or slightly chunky.
6. Return mashed potatoes: Add the mashed potatoes back into the slow cooker to thicken the soup slightly.
7. Add cream: Pour in the heavy cream and stir thoroughly to combine with the soup base.
8. Thicken with potato flakes: Gradually add the instant potato flakes a little at a time, stirring constantly, until the soup reaches your desired thickness. You may not need the entire cup of flakes.
9. Final simmer: Cover the slow cooker and continue cooking on low for another 15 minutes to let flavors meld and the soup thicken fully.
10. Season to taste: Taste the soup and add salt as needed before serving.

Notes

• For a lower sodium option, use low-sodium or no-sodium chicken broth.
• Dried parsley is optional and can be omitted or replaced with fresh parsley for garnish.
• Instant potato flakes help thicken the soup without adding creaminess from extra butter or flour.
• If you prefer a chunkier soup, mash fewer potatoes or leave them whole.
• This soup can be stored refrigerated for up to 3 days or frozen for up to 3 months.
• Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream if it thickens too much.

Keywords: Creamy Potato Soup,Ham and Potato Soup,Crock Pot Soup,Slow Cooker Soup,Comfort Food,Hearty Soup,Easy Soup Recipe,Winter Soup