Slow Cooker Cheesy Ham and Potato Soup Recipe

I absolutely love how this Slow Cooker Cheesy Ham and Potato Soup Recipe comes together with such minimal fuss but maximum comfort. There’s something so satisfying about digging into a bowl that’s creamy, cheesy, and full of tender potatoes and savory ham. Whether it’s a chilly evening or you want a hearty lunch that feels like a warm hug, this soup really hits the spot.

When I first tried this recipe, I was blown away by how easy it is to throw everything into the slow cooker and trust it to meld all those delicious flavors perfectly. You’ll find that the slow cooker does all the heavy lifting, making dinner prep painless. Plus, it’s a fantastic way to use up leftover ham without turning to the usual sandwiches.

this …

Ingredients You’ll Need

Each ingredient in this Slow Cooker Cheesy Ham and Potato Soup Recipe works together to create a rich, creamy base with just the right balance of savory and cheesy. Choosing the right potatoes and quality cheese makes all the difference, so I always recommend Yukon Gold potatoes for their creamy texture and sharp cheddar for a bold flavor.

• Yukon Gold Potatoes: These hold their shape better and give a creamier soup without turning mushy.
• Yellow Onion: Adds subtle sweetness and depth to the soup’s flavor.
• Garlic Cloves: Fresh minced garlic really brightens up the savory notes.
• Cubed Ham: Leftover ham or pre-cooked ham cubes work perfectly for hearty, smoky flavor.
• Butter: Melted butter melts into the soup for rich, creamy texture.
• Chicken Flavored Better than Bouillon: Adds concentrated flavor—you can substitute with chicken broth if you prefer.
• Water: Used with bouillon to create the soup base, or swap for broth for extra depth.
• Cornstarch: This thickens the soup beautifully without clumping when mixed into a slurry.
• Cold Water: Essential for creating the cornstarch slurry so the soup thickens evenly.
• Heavy Cream: Brings richness and smooth texture that makes the soup so comforting.
• Sharp Cheddar Cheese: The star of the show—adds cheesy tang and creaminess when melted in.
• Carrots and Celery (optional): Great for a little extra crunch, color, and nutrition if you like.

Variations

I love making this Slow Cooker Cheesy Ham and Potato Soup Recipe my own with different add-ins or swaps depending on what I’m in the mood for. Feel free to experiment—you might find your new favorite version by tailoring it to your tastes or dietary needs.

• Add More Veggies: I often toss in extra carrots, celery, or even some frozen peas for a pop of color and nutrition that works wonderfully.
• Dairy-Free Twist: For a lactose-intolerant family member, we swap heavy cream for coconut cream and use a dairy-free cheese alternative, and it still comes out creamy and flavorful.
• Spicy Kick: If you like heat, sprinkle in some cayenne or smoked paprika to give the soup a little zing.
• Use Different Potatoes: Russets work, but just keep an eye on them as they can get softer; great if you want a chunkier, mashed texture.

How to Make Slow Cooker Cheesy Ham and Potato Soup Recipe

Step 1: Combine Your Base Ingredients

Start by placing your chopped Yukon Gold potatoes, diced onion, minced garlic, cubed ham, and melted butter into your slow cooker. Add the chicken-flavored Better than Bouillon and the water (or broth if you prefer). Stir everything together really well to combine those flavors early on—this makes a huge difference later. I always like to make sure the bouillon dissolves properly in the liquid before setting the slow cooker.

Step 2: Slow Cook Until Potatoes Are Tender

Put the lid on and cook your soup on high for 4 to 6 hours, or on low for about 6 to 8 hours. The key here is to wait until the potatoes are fork-tender but not falling apart completely. When I rush this step, I find the texture suffers, so patience pays off.

Step 3: Mash a Few Potatoes to Thicken

Once your potatoes are cooked through, use a potato masher right in the slow cooker to mash up some of them. This step helps thicken the soup naturally and gives it a lovely creamy texture without needing as much cornstarch. I’ve found this little trick makes it feel more homemade and rustic.

Step 4: Add the Slurry, Cream, and Cheese

Mix the cornstarch and cold water to create a smooth slurry, then stir it into the soup. This will help everything thicken nicely without lumps. Next, pour in the heavy cream and sprinkle your sharp cheddar cheese on top. Stir continuously until the cheese is completely melted and the soup thickens to your desired consistency. This is when your kitchen will start smelling downright irresistible!

Step 5: Season and Serve

Finish by seasoning with salt and freshly ground pepper to taste. Sometimes I add a little extra cheese on top or some fresh herbs for a pop of color just before serving. Then, dig in and enjoy your slow cooker masterpiece!

How to Serve Slow Cooker Cheesy Ham and Potato Soup Recipe

Garnishes

My favorite garnishes are a sprinkle of extra sharp cheddar cheese, some freshly chopped green onions, and a dollop of sour cream for tang and creaminess. Crispy bacon bits also add a fun crunch if you’re feeling indulgent. These little touches really elevate the soup and add layers of flavor and texture.

Side Dishes

I usually serve this soup with buttery garlic bread or warm crusty rolls to soak up all that delicious cheesy broth. A light green salad with a tart vinaigrette pairs nicely if you want something fresh on the side. For a heartier meal, roasted vegetables or a simple steamed broccoli add wonderful balance.

Creative Ways to Present

For special occasions, I’ve served this soup in hollowed-out mini bread bowls—such a fun way to impress guests and make it feel a little fancy without extra effort. You can also layer it over a bed of cooked rice or cauliflower rice for a twist on how you eat it. I once garnished with crispy fried shallots and chives, which added a lovely crunch and a gourmet touch.

Make Ahead and Storage

Storing Leftovers

I like to store leftovers in an airtight container in the fridge where the soup keeps well for up to 4 days. Because of the cream and cheese, give it a good stir before reheating to bring back its smooth texture. I’ve found it tastes even better the next day once the flavors have had time to meld.

Freezing

This soup freezes surprisingly well—just skip adding the cheese and cream before freezing. Freeze the base soup in a freezer-safe container, then add cream and cheese freshly when reheating to keep the best texture. I’ve had great success with this approach and still get that rich, cheesy finish after thawing.

Reheating

Reheat leftovers gently over low to medium heat on the stove, stirring often so it doesn’t scorch or separate. If needed, add a splash of milk or broth to loosen it back up. Then stir in fresh cheese and cream at the end to keep it silky and delicious. Avoid microwaving on high, which can cause the cheese to clump.

FAQs

Final Thoughts

I can’t recommend this Slow Cooker Cheesy Ham and Potato Soup Recipe enough—it’s a go-to for cozy, comforting meals that impress without a ton of effort. It’s perfect for busy weeknights, leftovers for lunch, and whenever you want a taste of home. Give it a try, and you’ll soon find it’s one of those soups you’ll want to make again and again.

Print