Slow Cooker Ham and Potato Soup
This slow cooker ham and potato soup needs only 15 minutes of prep, then simmers on LOW until you walk in to a creamy, thyme-scented pot. Yukon Golds turn velvety and leftover ham adds smoky richness; a quick mash makes it thick with no blending required.
Equipment
- 6-Quart Slow Cooker
- Sharp Knife
- Cutting Board
- Potato masher
- Measuring Cups and Spoons
- Ladle
Ingredients
For the Soup
- 3 pounds Yukon Gold potatoes, peeled and cubed into 1-inch chunks
- 1 pound cooked ham, diced
- 1 medium yellow or sweet onion, finely diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1 cup half-and-half
- 2 tablespoons butter
For Serving
- to taste Shredded cheddar cheese
- to taste Sour cream
- to taste Chopped chives or sliced green onions
Instructions
- Peel the potatoes and cut them into even 1-inch cubes. Soak them in cold water while you prep the rest if you want to keep them from browning.
- Add potatoes, diced ham, onion, garlic, thyme, and smoked paprika to a 6-quart slow cooker. Pour in the chicken broth and stir. Do not add salt yet.
- Cover and cook on LOW for 6 hours, or on HIGH for 3 to 4 hours, until potato cubes can be pierced easily and almost fall apart.
- Gently mash the potatoes in the pot 4 to 6 times with a potato masher to thicken the broth while leaving plenty of chunky bites.
- Stir in the half-and-half and butter. Cover and let warm through for 15 to 20 minutes until the soup coats the back of a spoon.
- Taste and season carefully; ham is salty, so add only a pinch of pepper or smoked paprika if needed.
- Ladle into bowls and top with cheddar, sour cream, and chives or sliced green onions. Serve with crusty bread or crackers.
Notes
Don't add the half-and-half in the morning or it may curdle; stir it in during the last 20 minutes instead. Taste before salting because ham is salty. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months; reheat gently on the stove with a splash of broth. For a dairy-free version, use full-fat oat milk or coconut milk and plant-based butter.