Feastical

Your New Favorite Comfort Food Is Just a Slow Cooker Away

Hey friends, Beau here from Feastical! Let’s be real for a second. Some days, you just need a meal that feels like a warm, comforting hug from the inside out. You want something hearty, satisfying, and soul-soothing, but the thought of juggling multiple pots and pans? Absolutely not. That’s where this magical, set-it-and-forget-it recipe swoops in to save the day.

I’m talking about my legendary Slow Cooker Ham & Potato Soup. This isn’t just any soup; it’s a creamy, dreamy, flavor-packed masterpiece that simmers away patiently while you conquer your day. Imagine tender chunks of potato, savory bites of smoky ham, and sweet little carrots, all swimming in a luxuriously creamy broth that will have everyone begging for seconds. The best part? Your slow cooker does about 95% of the work. All you need is 15 minutes of prep in the morning, and by dinnertime, your house will smell incredible and a restaurant-quality meal will be waiting for you. So, let’s ditch the stress and dig into the ultimate comfort food that’s as easy as it is delicious.

A Soup That Tastes Like Home

This recipe takes me right back to my grandma’s kitchen. After every big holiday dinner, especially Easter, there was always this glorious, giant ham bone with plenty of meat still clinging to it sitting in the fridge. Grandma Collier would never let a single scrap go to waste. She’d see that bone not as leftovers, but as the glorious start of her famous ham and potato soup. The whole house would fill with this incredible savory aroma that seemed to seep into every corner, promising a cozy meal ahead.

She’d let it bubble away on the stovetop for hours, but these days, my trusty slow cooker is my sous-chef, replicating that same low-and-slow magic without any babysitting. This soup is more than just ingredients; it’s a bowlful of nostalgia, of making the most of what you have, and of the simple, profound joy of a meal made with love. Every spoonful is a tribute to her kitchen wisdom and a reminder that the best food often comes from the heart (and a well-stocked fridge of leftovers!).

Gathering Your Soup Squad: The Ingredients

Here’s the dream team of ingredients that come together to create this creamy masterpiece. Don’t be afraid to play around with what you’ve got!

• 8 cups russet potatoes, diced: Russets are my go-to here because they break down a bit, creating a naturally thicker, starchier base that’s perfect for a chunky soup. Chef’s Insight: No need to peel them! The skins add a lovely texture and extra nutrients. If you only have Yukon Golds, those work great too—they’ll give you a creamier, buttery flavor and hold their shape a bit more.
• 1 yellow onion, diced: The humble onion is the flavor foundation. It sweetens as it cooks, balancing the saltiness of the ham.
• 2 large carrots, peeled and chopped: These little orange gems add a pop of color, a touch of sweetness, and that classic soup goodness.
• ½ cup chopped celery: Welcome to the holy trinity! Celery adds a subtle earthy flavor and crucial aromatic depth. If you’re not a celery fan, you can skip it, but I promise it mellows out beautifully.
• 16 oz cubed ham: This is the star of the show! I often use a couple of packages of pre-cubed ham (like Smithfield Anytime Favorites™) for ultimate convenience. Pro Tip: This is the PERFECT recipe for using up leftover holiday ham. Just chop it up! The smokier the ham, the more flavor your soup will have.
• 1 teaspoon kosher salt & ¼ teaspoon freshly cracked black pepper: We start with a light hand on the salt because the ham and broth are already salty. You can always add more at the end! Freshly cracked pepper is a must for that little kick.
• ¼ cup all-purpose flour: This is our thickening agent. It helps transform the brothy liquid into a creamy, luxurious soup base.
• 4 cups chicken broth: Use a good-quality low-sodium broth if you can. This gives you control over the final salt level of your soup.
• 1½ cups heavy cream: For that irresistible, rich, and velvety finish. Substitution Tip: You can use whole milk for a lighter version, but the soup won’t be quite as luxuriously creamy. Half-and-half is a fantastic middle ground!
• ½ cup sour cream: The secret weapon! Sour cream adds a wonderful tanginess that cuts through the richness and makes the soup taste incredibly complex and homemade.

Let’s Get Cooking: Your Foolproof Steps

This is where the magic happens, and it could not be easier. Follow these steps for a perfect pot of soup every single time.

1. Load the Crockpot: This is the “hard” part! Grab your slow cooker and add in the diced potatoes, onion, carrots, celery, and cubed ham. Sprinkle the salt and pepper over the top. Now, pour in the 4 cups of chicken broth. Give everything a good stir to combine. Chef’s Hack: I like to make sure the potatoes are mostly submerged in the broth so they cook evenly. Don’t worry if a few are poking out!
2. Slow Cook to Perfection: Pop the lid on! Now, choose your adventure: if you’re leaving the house for the day, set it to LOW for 7-8 hours. If you’re craving soup a little faster, set it to HIGH for 4-5 hours. You’ll know it’s done when the potatoes and carrots are completely fork-tender. Your kitchen will smell absolutely divine.
3. Mash for Texture: This is my favorite step for achieving the perfect hearty texture. Grab a potato masher and gently mash about one-third of the soup right there in the pot. You’re not looking for a smooth puree; you just want to break up some of the potatoes to naturally thicken the broth. This creates a wonderful, rustic consistency with both creamy and chunky elements in every bite.
4. Cream It Up: In a separate medium bowl, whisk together the ¼ cup of flour and the 1½ cups of heavy cream until the flour is completely dissolved and no lumps remain. This is crucial to prevent a lumpy soup! Whisk in the ½ cup of sour cream until the mixture is smooth. Now, slowly stir this creamy mixture into the hot soup in the slow cooker.
5. The Final Simmer: Put the lid back on and let the soup cook on HIGH for another 15-20 minutes. This final blast of heat will cook out any raw flour taste and allow the soup to thicken up beautifully into the creamy dream we’re after. Give it one final taste and adjust the seasoning—add more salt or pepper if it needs it!

How to Serve This Cozy Masterpiece

Alright, the moment we’ve been waiting for! Ladle that steaming, creamy soup into big, comfortable bowls. Now, let’s talk toppings—this is where you can really make it your own.

I love a classic garnish of freshly chopped parsley for a burst of color and freshness. A generous sprinkle of sharp cheddar cheese is non-negotiable in my house—it melts into the hot soup creating little cheesy ribbons of joy. For a bit of crunch and a punch of flavor, crumbled cooked bacon on top is a game-changer. Don’t forget an extra crack of black pepper over everything! Serve it alongside a thick, crusty slice of sourdough bread for dipping, or with a simple side salad if you’re feeling fancy. This soup is the main event, so keep the sides simple and let it shine.

Make It Your Own: Delicious Twists & Swaps

One of the best things about this soup is how adaptable it is. Here are a few of my favorite ways to mix it up:

• Loaded Baked Potato Style: Go all out! Top each bowl with shredded cheddar cheese, a dollop of sour cream, chopped chives, and plenty of crumbled bacon. It’s like a loaded baked potato in soup form.
• Lighter Version: Swap the heavy cream for whole milk or half-and-half. You can also use a plain, low-fat Greek yogurt instead of sour cream for an extra protein boost and tangy flavor.
• Veggie Power-Up: Feel free to add other vegetables you have on hand. A cup of frozen corn (added with the cream mixture) or a handful of fresh spinach (stirred in during the last 10 minutes of cooking) are fantastic additions.
• Smoky Spice: Add a pinch of smoked paprika or a dash of hot sauce to the broth at the beginning for a warm, smoky depth of flavor.
• Gluten-Free Friendly: Easily make this gluten-free by swapping the all-purpose flour for a 1:1 gluten-free flour blend. The result will be just as thick and delicious!

Beau’s Chef Notes & Kitchen Stories

This recipe has been a Feastical staple for years, and it’s evolved from my grandma’s stovetop original. The slow cooker method was a happy accident born from a particularly chaotic week where I needed dinner to basically cook itself. It was a revelation! I’ve found that the low, slow heat really allows the flavors to meld together in a way that a quicker stovetop simmer just can’t match.

One funny story: I once accidentally added the flour at the beginning with the raw veggies. Big mistake! It created a weird, pasty layer at the bottom of the crockpot. I learned the hard way that the flour *must* be whisked into the cold cream first. So learn from my mistake, friends! That little extra bowl for whisking is 100% worth it for a flawlessly creamy soup.

Your Soup Questions, Answered!

Q: My soup turned out a bit thin. How can I thicken it?
A: No worries! If after the final simmer your soup isn’t as thick as you’d like, make a quick slurry. Mix 2 tablespoons of cornstarch with 2 tablespoons of cold water or milk until smooth. Stir this into the hot soup and let it cook on high for another 10-15 minutes. It will thicken right up!

Q: Can I freeze this ham and potato soup?
A: I’ll be honest, creamy soups can sometimes separate a bit when thawed due to the dairy. The potatoes can also become a little grainy. For the best texture, I recommend enjoying it fresh. If you do freeze it, thaw it slowly in the fridge and reheat it gently on the stove, whisking constantly to re-emulsify the cream.

Q: Can I use a ham bone instead of pre-cubed ham?
A: Absolutely! This is the traditional way and it adds incredible flavor. Just place a meaty ham bone right in the center of the slow cooker with the veggies and broth. After the cooking time, remove the bone, let it cool slightly, then shred any meat from it and stir the meat back into the soup before adding the cream mixture.

Q: The soup is too salty! What can I do?
A: This can happen if your ham or broth is very salty. To balance it, try adding a squeeze of fresh lemon juice or a teaspoon of sugar. You can also stir in a peeled, raw potato (diced) and let it simmer for another 20-30 minutes; the potato will absorb some of the excess salt. Then, just remove the potato pieces before serving.

Slow Cooker Ham & Potato Soup

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• Author: BeauCollier

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Description

A creamy, hearty, and soul-soothing soup packed with tender potatoes, smoky ham, sweet carrots, and a luxuriously creamy broth. Set it in the slow cooker in the morning and come home to comfort by dinnertime.

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Ingredients

Scale 1x2x3x

• 8 cups russet potatoes, diced (skins optional)

• 1 yellow onion, diced

• 2 large carrots, peeled and chopped

• ½ cup celery, chopped

• 16 oz cubed ham (or leftover ham)

• 1 teaspoon kosher salt

• ¼ teaspoon freshly cracked black pepper

• ¼ cup all-purpose flour (or gluten-free flour)

• 4 cups low-sodium chicken broth

• 1½ cups heavy cream (or whole milk / half-and-half)

• ½ cup sour cream

Optional Toppings & Sides:

• Shredded cheddar cheese

• Crumbled cooked bacon

• Fresh parsley or chives

• Crusty bread or sourdough for dipping

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Instructions

Step 1: Load the Slow Cooker

1. Add potatoes, onion, carrots, celery, and cubed ham to the slow cooker.

2. Sprinkle salt and pepper over the top.

3. Pour in the chicken broth and stir gently to combine.

Step 2: Slow Cook

• Cover and cook:

  • LOW: 7–8 hours

  • HIGH: 4–5 hours

• The soup is done when potatoes and carrots are tender.

Step 3: Mash for Texture

1. Use a potato masher to gently mash about one-third of the soup in the pot.

2. This thickens the broth naturally while keeping a rustic, chunky texture.

Step 4: Add Cream Mixture

1. In a medium bowl, whisk together flour and heavy cream until smooth.

2. Stir in sour cream until fully combined.

3. Slowly add the cream mixture to the hot soup in the slow cooker.

Step 5: Final Simmer

1. Cover and cook on HIGH for another 15–20 minutes.

2. This ensures the soup thickens fully and the raw flour taste cooks out.

3. Taste and adjust seasoning with salt and pepper.

Notes

• Loaded Baked Potato Style: Top with extra cheese, sour cream, chives, and bacon.

• Lighter Version: Substitute heavy cream with whole milk or half-and-half; use Greek yogurt for sour cream.

• Extra Veggies: Add frozen corn or fresh spinach during the last 10 minutes of cooking.

• Smoky Spice: Add smoked paprika or a dash of hot sauce to the broth.

• Ham Bone Option: Use a meaty ham bone instead of cubed ham. Remove, shred, and stir the meat back in after cooking.

Nutritional Information*

Here’s a breakdown of what’s in your bowl. Remember, this is just an estimate and can vary based on your specific ingredients and substitutions.

Per Serving (Based on 10 servings):
Calories: 360 | Total Fat: 18g | Saturated Fat: 10g | Cholesterol: 75mg | Sodium: 980mg | Total Carbohydrates: 32g | Dietary Fiber: 3g | Sugar: 3g | Protein: 18g

*This nutritional information is provided as a courtesy and is an estimate only. We recommend using a nutrition calculator with the exact ingredients you use for the most accurate data.

Final Thoughts from My Kitchen to Yours

Well, there you have it, friends—my ultimate go-to recipe for a busy day that still demands a spectacular, comforting dinner. This Slow Cooker Ham & Potato Soup is more than just a recipe; it’s a reliable friend, a time-saver, and a guaranteed crowd-pleaser. It proves that you don’t need complicated techniques or a million ingredients to create something truly wonderful to share with the people you love.

I hope this recipe finds its way into your regular rotation and becomes a new favorite in your home, just like it is in mine. If you make it (and I really hope you do!), tag me on social @Feastical and use the hashtag #FeasticalEats. I love seeing your creations! Now, go forth, get that slow cooker humming, and get ready for the coziest meal of your week. Happy cooking!

Beau