This Crockpot ham and potato soup is the recipe to save when you have leftover holiday ham staring at you from the refrigerator. My Southern roots taught me early that leftovers don’t have to taste like leftovers, and I’ve carried that approach into the recipes I’ve shared for more than a decade. The slow cooker gives the potatoes plenty of time to get tender while the ham seasons the broth as everything cooks together.
Crockpot Ham and Potato Soup Ingredients
- Ham
- Carrots
- Celery
- Onions
- Potatoes
- Broth
- Thyme, Oregano, Salt, and Pepper
How to Make Slow Cooker Crockpot Ham and Potato Soup
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Add the Ham: Add the ham to the bottom of the Crockpot. If you're using a meaty leftover ham bone, add the entire bone. The meat and bone will add plenty of savory, smoky flavor to the broth as the soup cooks.
- Add the Vegetables: Add the potatoes, carrots, celery, and onions to the Crockpot.
- Season the Soup: Pour in the broth and season with ground thyme, oregano, salt, and pepper. Go easy on the salt at first because ham can be pretty salty. You can always add more at the end.
- Slow Cook: Cover and cook on Low for 7–8 hours or High for 3–4 hours, or until the potatoes and carrots are fork-tender.
- Remove the Ham Bone: If you used a ham bone, remove it from the Crockpot. Pull off any remaining meat, discard the bone and excess fat, and return the ham to the soup.
- Thicken if Desired: For a thicker soup, use a potato masher to mash some of the potatoes directly in the Crockpot. Leave plenty of chunks so the soup still has texture.
- Taste and Serve: Taste the soup and adjust the thyme, oregano, salt, and pepper as needed. Serve warm.
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also grab your FREE ebook with my best 30-minute one-pot meals! Dinner stress stops here.
Slow Cooker Crockpot Ham and Potato Soup
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also grab your FREE ebook with my best 30-minute one-pot meals! Dinner stress stops here.
Equipment
Ingredients
- 2 cups diced ham Or a meaty leftover ham bone.
- ⅓ cup diced carrots
- ⅓ cup diced celery
- ⅓ cup diced onions
- 2 pounds diced potatoes
- 4-5 cups broth I used chicken. Add enough broth to cover the potatoes and vegetables.
- ½ teaspoon ground thyme
- ½ teaspoon ground oregano
- salt and pepper to taste
Instructions
- Add all of the ingredients to the slow cooker.
- Cook on High for 3-4 hours or on Low for 7-8 hours.
- Cool before serving.
Notes
- You can use any potatoes you like. I always have russet potatoes on hand at home. That’s what I used. You can also use red potatoes, Yukon gold, etc. The cook time will stay within the range noted in the recipe. Keep a close eye and cook the potatoes until soft.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Recipe Pro Tips
I love to make this soup when I have leftover ham from my Southern Baked Ham with Pineapple recipe. My favorite way to make it using the leftover meaty ham bone, perfect for slow cooking! The meat will literally fall off the bone and into your soup.
You can also purchase cooked, diced ham cubes or Country ham to use in the recipe.
You can use any potatoes you like. I always have russet potatoes on hand at home. That’s what I used. You can also use red potatoes, Yukon gold, etc. The cook time will stay within the range noted in the recipe. Keep a close eye and cook the potatoes until soft.
You can peel the potatoes or leave the skin on. The skin is loaded with so many nutrients.
I like to use a mirepoix, which is a common base for stews and soups. It’s a blend of finely diced celery, onions, and carrots cooked in oil (sometimes butter) for aromatics and to add flavor. Save yourself some time and grab the Trader Joe’s mirepoix.
From here you can add any additional veggies you like. Here are more ideas:
Broccoli
Spinach
Kale
Cauliflower
Snap Peas
Green Beans
Corn Tomatoes
If you want to make it thicker, mash some of the potatoes. Once the potatoes are tender, use a potato masher to mash some directly in the Crockpot. This is my favorite option because it thickens the soup naturally without adding another ingredient.
Or use a cornstarch slurry: Mix 2 tablespoons cornstarch with 2 tablespoons cold water until smooth. Stir it into the soup and cook on High for another 15–30 minutes, until thickened.
Stir in ½–1 cup of heavy whipping cream at the end of cooking. This is my top choice for a rich, silky broth. Add it after the potatoes are tender and avoid prolonged boiling afterward. You can also use half and half or milk, but those aren't as thick as heavy cream.
Cream cheese also works. Stir in 4–8 ounces of softened, cubed cream cheese near the end. It will make the soup noticeably thicker, richer, and slightly tangy.
If you're using fully cooked ham, no additional cooking is needed. Most hams purchased in grocery stores are fully cooked.
Nope. You can peel them or leave the skins on. If you're leaving the skins, scrub the potatoes well before chopping.
You may have used too much broth, or the potatoes haven't broken down enough to thicken it. Start with less liquid because you can always thin the soup later. Mash some of the potatoes or add a slurry if you need to thicken it.
Yes. A leftover meaty ham bone will add even more smoky, savory flavor to the broth. Remove the bone before serving and shred any usable meat back into the soup.
Yes. The flavors are even better after they have had time to sit. The soup will also thicken as it cools, so you may need to add a splash of broth or cream when reheating.
Store the soup in the fridge, tightly sealed for 3-4 days.
You can reheat the soup on stove or in the microwave.
You can freeze the soup for up to 2-3 months. I love to use these Souper Cube soup molds to freeze leftovers.
More Leftovers Recipes
Leftover Ham and Cheese Paninis
Leftover Turkey Chili
Leftover Turkey Nachos
Leftover Turkey Wild Rice Soup
Thanksgiving Soul Food Egg Rolls
More Soup Recipes
Ham and Vegetable Soup
Canned Pumpkin Soup
Chicken Orzo Soup
Bacon Cheeseburger Macaroni Soup
Italian Sausage Soup
Shrimp and Corn Chowder
Homestyle Chicken Noodle Soup
Creamy Crab Bisque
Salmon Corn Chowder
Cajun Jambalaya Soup
Marry Me Chicken Soup
Beer Cheese Soup with Bacon
Stovetop Broccoli Cheddar Soup
More Slow Cooker Crockpot Recipes
Slow Cooker Crockpot BBQ Meatballs
Slow Cooker Crockpot Chicken and Rice
Slow Cooker Crockpot Chili Mac and Cheese
Slow Cooker Crockpot White Chicken Chili
Pulled Pork Sliders
Homestyle Chicken Noodle Soup
Sugar-Free Apple Butter
Slow Cooker Crockpot Gumbo
Ann says
This was a delicious way to use up ham and lots of veggies! I added the ham bone and some heavy cream per Brandi’s suggestions in the notes. Simple, healthy meal idea for post holidays!
staysnatched says
I’m glad you enjoyed it!