Description
This Slow Cooker Cheesy Ham and Potato Soup is a comforting and hearty American classic perfect for dinner or holiday gatherings. Combining tender Yukon Gold potatoes, savory ham, garlic, and melted sharp cheddar cheese, this creamy soup is slow-cooked to perfection for maximum flavor and ease. It’s a simple, satisfying dish ideal for a cozy meal that serves up to 8 people.
Ingredients
Units
Scale
Main Ingredients
- 3 lbs Yukon Gold Potatoes, chopped into bite-sized pieces (peeling optional)
- 1 Yellow Onion, diced
- 6-7 Garlic Cloves, minced
- 16 oz package of cubed ham
- 4 tbs Butter, melted
- 2 tbs Chicken Flavored Better than Bouillon
- 4 cups Water (or 4 cups chicken broth as a substitute)
Thickening and Dairy
- 3 tbs Cornstarch
- 3 tbs Cold water
- 1 cup Heavy Cream
- 3 cups Grated Sharp Cheddar Cheese
Optional Vegetables
- 3-4 chopped carrots
- 2 stalks diced celery
Instructions
- Combine Ingredients: Add the chopped potatoes, diced onions, minced garlic, cubed ham, melted butter, chicken-flavored bouillon, and water into the slow cooker. Stir everything together thoroughly to mix the flavors.
- Cook Soup: Place the lid on the slow cooker and cook on high for 4-6 hours or on low for 6-8 hours, until the potatoes are tender and cooked through.
- Mash Potatoes: Once the potatoes are tender, use a potato masher to mash a few of the potatoes in the soup to create a creamy, thicker texture.
- Prepare Thickener: In a small bowl, mix 3 tablespoons of cornstarch with 3 tablespoons of cold water to make a slurry. Stir this slurry into the slow cooker soup to help thicken it.
- Add Cream and Cheese: Pour in the heavy cream and then add the grated sharp cheddar cheese. Stir the soup continuously until it thickens and the cheese has completely melted.
- Season and Serve: Taste and season the soup with salt and pepper as desired. Serve hot and enjoy this rich, cheesy ham and potato soup.
Notes
- You can substitute the chicken bouillon and water for 4 cups of chicken broth for enhanced flavor.
- If you prefer a less chunky texture, mash more potatoes or blend slightly with an immersion blender.
- Add optional carrots and celery at the beginning for extra vegetable nutrition and flavor.
- Use Yukon Gold potatoes for best texture; other potatoes may become less firm when cooked.
- Make sure to stir the cheese in thoroughly to avoid clumping or separating.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 65 mg
