Slow Cooker Ham and Potato Soup


I enjoy soups that are simple and delicious and this one is one of them. Potato soup is her favorite and she orders often, especially in the winter months when it’s cold. She is now requesting this version since it’s got added “stuff” and tastes delicious! Thanks to the fact that I typically keep all of the necessary ingredients available.


Another great aspect of this recipe is that, if you make ingredients at night and then start it up the next day using the slow cooker is completed when my coffee has brewed. It is possible to have bacon made the night before, too. I use the programmable start button so that it won’t take long before we are back home.

The family is always excited about selecting their favorite toppings and making delicious potato soup. Try it out and you’ll notice that everyone is satisfied with the result. The leftovers also reheat perfectly.






6 slices Bacon cooked until crispy 2 1/2 1 lb. Russet potatoes – diced 1 Onion – diced

2 large Carrots chopped and peeled
1 teaspoon Celery – chopped
4 Garlic Cloves-Mixed

2-3 cups Cubed Ham Steaks
Four sprigs fresh rosemary or 1/4 teaspoon. dried Thyme
1 tsp. Salt

1/2 -1 tsp. Fresh black pepper cracked – taste
1/4 cup Flour
4 1/2 cups Chicken stock

1 1/2 cups heavy cream 1 1/2 cups Heavy (Half and whole or half milk is also acceptable.)
1/2 cup of Sour cream


Directions Instructions

Cook bacon in skillet until crisp. Keep 2 bacon strips to break up to serve as toppings.


Incorporate the potatoes diced, onions celery, carrots garlic, ham bacon, thyme and salt pepper, salt and chicken stock into your slow cooker.

Cook on low for up to 7-8 hours, or on high for up to 4-5 hours.

Take 2-3 cups of soup and then mash (don’t be concerned because the ham will not smash) Then, add the mashed soup back into the cooker. Stir well.

Incorporate the flour with the heavy cream and sour cream , and mix all of it together.

Cover and cook at high for another 15 minutes.

Tips for toppings Crispy crumbled bacon with cheddar cheese shreds as well as sour cream chopped green onion and chives.




* To keep leftovers It is important to let the soup be at room temperature before placing it in the refrigerator. Transfer the soup that has cooled to sealed containers and it lasts for 4 days.

* Freezer Not Recommended: Unfortunately, freezing is not suggested for potato soups and creamy soups like this, as the dairy may break down in the freezer and loose their creaminess as well as the potato absorbs moisture and create an unnatural texture after defrosting.

Half and half, or whole milk can be used instead of heavy cream. Do not consume dairy that has lower fats because this soup will not be quite as thick and might be too watery.

Other options to thicken the soup are potato chips or Cornstarch.

The soup itself is very hearty, therefore I generally don’t serve anything else with it, except if it’s a salad, and then I serve it as a soup and salad combination. Broccoli salad is a great choice with the Strawberry Spinach Salad, or an Apple Pecan Salad. This is a fantastic combination of healthy and fresh!