The Easiest Setandforget Crockpot Ham and Potato Soup Properly Creamy

The Ultimate Lazy Day Dinner: Why This Slow Cooker Soup Reigns Supreme

There are certain meals that just feel like a warm hug in a bowl, and our Crockpot Ham and Potato Soup is undoubtedly one of them. When the weather turns brisk, or perhaps when you’ve just finished a big holiday meal and are left staring mournfully at a leftover ham bone, this recipe steps in as the hero of simplicity.

It’s a cornerstone of great Soup Recipes With Leftover Ham because it demands so little active time from you. Instead of standing over a sputtering pot, you can simply load up your slow cooker in the morning, set the timer, and return to the glorious aroma of a simmering, hearty meal hours later.

This Ham And Potato Soup Crock Pot method transforms basic ingredients into a deeply satisfying texture, making it the reigning champion of easy weeknight dinners.

Unpacking the Comfort Factor in Your Crockpot Ham and Potato Soup

What elevates this dish from a simple broth to true comfort food is the patient, gentle nature of slow cooking. This process allows the smoky notes from the ham to permeate every single piece of tender potato and vegetable, creating a complex flavour profile without the need for aggressive boiling or sautéing.

The result is far more nuanced than a rushed stovetop version, landing squarely in the realm of a creamy Ham Chowder Crockpot masterpiece.

A Minimal Effort Recipe for Maximum Flavour Payoff

The beauty of this preparation lies in its straightforward assembly. We begin by gathering our core ingredients: smoked ham (ideally leftover from a feast), potatoes, aromatics like onion and celery, and good quality broth.

The total active preparation time clocks in at a mere 20 minutes just enough time to dice and measure. You place everything into the basin, pour in the liquid, toss in a couple of bay leaves and some thyme, and then walk away.

This hands off approach is what makes the Crockpot Ham and Potato Soup Recipe so appealing for busy individuals.

The Magic of Low and Slow Cooking for Tender Potatoes

Potatoes can be tricky; too much heat and they turn mushy, too little and they remain chalky. The slow cooker manages this delicate balance perfectly. When cooked low and slow for 6 to 8 hours, the starches in the potatoes break down gradually, releasing natural pectin that helps give the final product a lovely, naturally thick body.

This slow breakdown is key to achieving that signature velvety mouthfeel characteristic of excellent Crock Pot Ham Soup .

Why This Recipe Beats the Stovetop Version Every Time

While you certainly can make a similar soup on the stovetop, the slow cooker provides unmatched consistency. The slow cooker maintains a constant, gentle temperature, meaning no scorching on the bottom and no sudden boil overs.

This consistent warmth is essential for allowing the salty, smoky ham flavour to infuse evenly throughout the entire batch of liquid and vegetables, producing a richer depth often missing in faster methods.

It’s the definitive way to prepare Crockpot Soup With Ham if your goal is zero stress and maximum flavour infusion.

Assembling Your Creamy Soup Foundation: What You Need

To achieve that perfect balance of smoky meatiness and creamy starchiness, the selection of your core components matters significantly. We are aiming for a rich, hearty Crock pot ham and potato soup with cream cheese vibe, even if we opt for a different thickener later on.

Selecting the Best Ham for Deep, Smoky Notes

The ham is the backbone of this dish. You want something pre-cooked and, ideally, smoked. A chunk of leftover holiday ham, rich with flavour, is perfect. If you are buying ham specifically for this recipe, look for honey glazed or maple cured varieties. Aim for about 1.5 packed cups of diced meat.

The stronger the initial smoky profile of your ham, the more profound the flavour will be in your finished Leftover Ham Soup Crockpot creation.

Potato Varieties That Maintain Structure Through Long Cooks

Not all potatoes behave equally under prolonged heat. For this recipe, we strongly recommend using Russet or Yukon Gold potatoes. They offer a good balance: Russets break down slightly to add body, while Yukon Golds hold their shape a bit better, providing satisfying, tender chunks.

Crucially, peel them and cube them uniformly, aiming for about 3/4 inch pieces. Uniformity ensures that every potato chunk finishes cooking at the same time, preventing those dreaded undercooked hard spots.

The Secret Enhancers: Building Savoury Depth Beyond Basics

Beyond the ham and potatoes, we layer flavour using standard pantry aromatics. One large yellow onion and two medium celery stalks, finely diced, provide the sweet and savoury base. Three cloves of minced garlic are added to bloom during the cooking process.

For seasoning during the cook, simple dried thyme and two bay leaves are sufficient; we rely on the smoky ham to carry the main flavour load, reserving salt until the very end.

Measuring Precisely: Getting the Liquid Ratios Just Right

A standard 5 to 6-quart slow cooker works best for this volume. We start with 6 cups of chicken or vegetable broth using low-sodium stock is highly advisable, given the inherent saltiness of ham. This ratio ensures the ingredients remain mostly submerged without becoming watery.

We introduce the dairy component milk or half and-half at the end to create the luxurious texture, preventing scorching or curdling during the long cook cycle.

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step-by-step Guide to Building Your Crockpot Ham and Potato Soup

This recipe is designed to be largely effortless, meaning the majority of the work is done before you even turn the dial.

Prep Work: Chopping and Layering for Even Cooking

Begin by tackling your chopping: dice the onion and celery, mince the garlic, and uniformly cube the potatoes. Dice your 1.5 cups of ham. Once prepped, load everything directly into the slow cooker basin. Layering isn't strictly necessary, but placing the potatoes near the bottom often helps them start cooking first.

Add your dried thyme and bay leaves now. Remember: refrain from adding any salt until the end, as the ham releases salt as it cooks.

Setting the Timer: Initial Cooking Phase Details

With all components nestled inside, pour over the 6 cups of broth. Secure the lid. The cooking time offers flexibility based on your schedule. Set the appliance to LOW for 6 to 8 hours if you are setting it in the morning, or switch to HIGH for 3 to 4 hours if you are aiming for a late afternoon meal.

The goal is simply to cook until the potatoes are undeniably fork tender.

Achieving Luxurious Texture in the Final Hour

Once the base is cooked, the soup is merely tender; it’s not yet creamy. The final 30 minutes of the process involve thickening and enriching the broth to transform it into a proper Crock pot ham and potato soup with cream cheese style indulgence, minus the cream cheese if you prefer!

Thickening Secrets: Integrating Cream or Roux Substitutes

To achieve that classic, velvety texture without making the soup gloppy, we prepare a simple roux. About 30 minutes before you plan to serve, take 3 tablespoons of unsalted butter and melt it in a small saucepan over medium heat.

Whisk in 3 tablespoons of all-purpose flour and cook this paste for about one minute this is crucial to cook out the raw flour taste. Then, slowly whisk in 1 cup of milk or half and-half until smooth.

The Final Seasoning Check: Balancing Salt and Pepper

After you have tempered the hot broth from the slow cooker into your milk mixture and stirred it back into the main pot, allow the Crockpot Ham and Potato Soup to simmer on HIGH for another 15 to 20 minutes, stirring occasionally.

This allows the thickener to fully activate. At this stage, remove the bay leaves. Now, taste! Only add freshly ground black pepper and salt if absolutely necessary, remembering the ham’s contribution.

Serving Suggestions: What Pairs Best with Rich Ham and Potato Soup

A soup this robust needs accompaniments that complement its richness without overwhelming it. The best pairings offer either textural contrast or acidic balance. A loaf of crusty sourdough bread is non-negotiable; its sturdy structure is perfect for soaking up every last drop of the creamy liquid.

For a lighter side, skip the heavy rolls and opt for a simple side salad dressed with a sharp, vinegary vinaigrette. This acidity cuts beautifully through the richness of the ham and cream, making the overall meal feel perfectly balanced.

Transforming Leftovers: Making the Most of Your Batch

This recipe yields a generous 6 to 8 servings, making it perfect for meal prepping. It reheats beautifully, which is one of the major benefits of any great Ham And Potato Soup Crock Pot preparation.

Making it Cheesy: Optional Add-Ins for Extra Indulgence

If you find you prefer an even more decadent experience, consider boosting the dairy content. If you skipped the flour roux and prefer a natural thickening method (mashing some potatoes against the side of the pot), you can stir in 1 to 1.5 cups of good quality shredded sharp Cheddar cheese during the final 15 minutes of cooking.

Ensure the heat is on LOW or even just 'Keep Warm' to prevent the cheese from separating or becoming oily. This makes a truly satisfying Crockpot ham and potato soup with cheese variation.

Storage Guidelines for Optimal Freshness

Store any leftovers in airtight containers in the refrigerator for up to four days. When reheating, you might find the soup has thickened considerably upon cooling. Simply stir in a splash of extra milk or broth over medium heat until it reaches your preferred consistency again.

For longer storage, this soup freezes exceptionally well for up to three months; cool it completely before transferring to freezer safe bags or containers.

Variations: Exploring Herb Swaps and Vegetable Boosts

While the thyme version is classic, feel free to experiment. A teaspoon of rubbed sage adds a wonderful autumnal twist, pairing beautifully with the smoked ham. If you have some leftover carrots or parsnips, dice them small and add them along with the onions and celery at the beginning; they add natural sweetness and texture without altering the core comfort profile.

Nutritional Snapshot: Calorie Considerations for this Hearty Meal

As a hearty, starchy soup featuring ham and dairy, this is certainly a substantial meal. On average, an 8-serving portion made with half and-half clocks in around 380 to 400 calories, offering a great source of protein from the ham.

Be mindful of sodium content, which will be dictated by the saltiness of your broth and ham selection; always taste before adding extra salt. This is pure, satisfying fuel, perfect for chasing away the chill.

Recipe FAQs

Can I make this Crockpot Ham and Potato Soup ahead of time, or freeze leftovers?

Yes, absolutely! This soup keeps brilliantly in the fridge for up to 4 days, making it perfect for batch cooking. For freezing, it holds up well for about three months, but remember to freeze it before you add the dairy (milk/half and-half) if possible, as cream based soups can sometimes separate slightly upon thawing.

My potatoes haven't softened even after 8 hours on Low; what’s gone awry?

That's a right pain, but usually down to two things: uneven cutting or the type of potato. If your cubes are too large, they won't cook evenly. Try fishing out the large chunks and mashing them manually to release starch, or switch the slow cooker to High for the final hour to give them a proper nudge.

Always use starchy potatoes like Russets for the best, creamy texture!

Do I really need to make a roux for the thickening, or can I skip it?

The roux (flour and butter paste) is what gives the soup that lovely, velvety body without tasting floury. If you're short on time or avoiding gluten, you can skip it! Simply make a slurry using cornstarch mixed with cold water and stir it in during the last 20 minutes of cooking, ensuring you stir constantly until it thickens up.

I'm using salty leftover ham; how do I stop the Crockpot Ham and Potato Soup from tasting too much like the seaside?

That’s a crucial point, as ham is often a salt mine! Do not add any salt at the beginning, and be wary of salty broth. Wait until the very end, once the potatoes are cooked and the soup is finished, then taste it.

If it’s too salty, a little extra potato or a splash of unsalted milk/cream can help mellow the flavour right out nicely.

Can I add different vegetables, or should I stick strictly to the recipe?

Go for it! This soup is wonderfully adaptable think of it as a blank canvas. Carrots and celery are standard partners to onion, so they work brilliantly if added with the initial ingredients.

For a bit of green, stir in some frozen peas or chopped kale during the last 15 minutes of cooking; they just need warming through, no long cook time required.