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- 4 cups potatoes, diced (Yukon gold or russet) - 2 cups cooked ham, diced - 1 cup carrots, diced - 1 cup celery, diced - 1 medium onion, chopped - 4 cups chicken or vegetable broth - 1 cup heavy cream - 2 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon dried parsley - Salt and pepper to taste - 2 tablespoons olive oil Using fresh ingredients makes a big difference. Choose firm potatoes and bright carrots. The ham should be flavorful, so pick a quality cut. Fresh herbs can boost taste, but dried ones work well too. For broth, homemade is best, but store-bought is fine if it’s low-sodium. Always check the freshness of your garlic, as old garlic can taste bitter. If you don’t have Yukon gold potatoes, russets work too. For the ham, any leftover cooked ham is great. You can swap celery with bell peppers for a different taste. If you want a lighter version, use half-and-half instead of heavy cream. For a vegetarian option, use vegetable broth and skip the ham. Start by gathering all your ingredients. You’ll need 4 cups of diced potatoes. Yukon gold or russet work best. Next, chop 1 medium onion. Dice 1 cup of carrots and 1 cup of celery. Also, have 2 cups of cooked ham ready. Don’t forget 2 cloves of minced garlic. You will also use 4 cups of broth, 1 cup of heavy cream, and some dried herbs. Measure 1 teaspoon each of thyme and parsley. Lastly, keep salt and pepper nearby for seasoning. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion, minced garlic, carrots, and celery. Sauté them for about 5 minutes. You want them soft but not brown. Then, add the sautéed mix to your slow cooker. Toss in the diced potatoes and cooked ham. Add the dried thyme, parsley, salt, and pepper. Pour in the broth and stir everything together. Cover the slow cooker and set it on low for 6-8 hours or high for 3-4 hours. Your goal is tender potatoes. When cooking time is up, use a potato masher to mash some potatoes. This will make your soup creamy. Stir in 1 cup of heavy cream and mix well. Let it heat for an extra 15-20 minutes. Taste your soup and adjust the salt and pepper if needed. Serve hot, in deep bowls. Garnish with fresh parsley or a sprinkle of black pepper. Offer some crusty bread on the side for dipping. Enjoy your warm, comforting meal! To boost the taste of your soup, use fresh herbs. Chopped parsley adds a bright touch. You can also add a splash of lemon juice for some zing. Smoked paprika gives a nice depth too. Try using homemade broth if you can. It packs more flavor than store-bought. If you love garlic, add an extra clove. It will bring out the savory notes. Adjust the cooking time based on your slow cooker. Some cook faster than others. If you're in a hurry, use the high setting. Cook for 3-4 hours instead of 6-8. You want the potatoes soft but not mushy. If you have a busy day, set it on low. This way, you can enjoy a warm meal when you return. For a creamy soup, mash some potatoes after cooking. This gives the soup a nice texture. If it seems too thick, add a bit more broth or cream. Stir well to combine everything. If it's too thin, let it cook longer with the lid off. This helps it thicken up. Always taste and adjust the seasoning before serving. {{image_2}} You can make this soup even better by adding more veggies. Try adding some corn, peas, or green beans for extra color and taste. You could also use sweet potatoes instead of regular potatoes for a sweet twist. Leafy greens like spinach or kale can add great nutrition. Just chop them small and toss them in during the last hour of cooking. If you want to switch up the meat, you can use turkey or chicken instead of ham. These proteins also work well with the soup's flavors. For a spicier kick, try chorizo or sausage. Just remember to adjust the salt, as some meats are saltier than others. To make a vegan version, skip the ham and heavy cream. Instead, use coconut milk for a creamy texture and flavor. You can add lentils or chickpeas for protein. Make sure to use vegetable broth instead of chicken broth. You’ll still get a rich and hearty soup without any meat or dairy. After you make the slow cooker ham and potato soup, let it cool. Transfer any leftovers to a sealed container. Store it in the fridge for up to three days. Make sure to check for any signs of spoilage before you eat it. If it looks or smells off, toss it. You can freeze the soup for later use. Let it cool completely, then pour it into freezer-safe bags or containers. Leave some space at the top for expansion. It will keep well in the freezer for about three months. When you're ready to enjoy it, thaw it in the fridge overnight. To reheat, pour the soup into a pot over medium heat. Stir it often to avoid sticking. If the soup seems thick, add a splash of broth or water to reach your desired consistency. You can also reheat it in the microwave. Use a microwave-safe bowl and cover it loosely to prevent splatters. Heat in short bursts, stirring in between, until hot. Yes, you can use fresh potatoes. Fresh potatoes give a nice texture and flavor. I recommend Yukon gold or russet potatoes. Just dice them into even pieces. This helps them cook evenly in the slow cooker. Fresh potatoes will also add a rich taste to the soup. If your soup is too thin, don’t worry. You can easily thicken it up. Use a potato masher to mash some of the potatoes. This will create a creamy texture. You can also add a cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of water. Stir this mixture into the soup. Let it cook for a few more minutes. Yes, you can make this soup in an Instant Pot. Start by sautéing the vegetables in the pot. Once they are soft, add the rest of the ingredients. Set the Instant Pot to cook on high pressure for 10 minutes. After it’s done, do a quick release. This method saves time and keeps flavors rich. This blog shared key steps to make a great soup. We covered ingredients, cooking, and tips. You learned how to choose good ingredients, adjust cook times, and enhance flavors. Variations let you customize the soup for any diet. I also shared storage tips to keep it fresh. Now you have the tools to create your own perfect soup. Enjoy making variations that suit your taste!

Slow Cooker Ham and Potato Soup

Indulge in the comforting flavors of this creamy slow cooker ham and potato delight! With tender potatoes, savory ham, and a rich cream base, this recipe is perfect for cozy meals. Easy to prepare and packed with delicious ingredients, it's a family hit. Get ready to warm up your kitchen with this simple slow cooker meal that will have everyone asking for seconds. Click through to discover the full recipe and elevate your dinner game!
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Ingredients
  

4 cups potatoes, diced (Yukon gold or russet)

2 cups cooked ham, diced

1 cup carrots, diced

1 cup celery, diced

1 medium onion, chopped

4 cups chicken or vegetable broth

1 cup heavy cream

2 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried parsley

Salt and pepper to taste

2 tablespoons olive oil

Instructions
 

In a large skillet, heat the olive oil over medium heat. Add the chopped onion, minced garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables start to soften.

    In the slow cooker, add the diced potatoes, cooked ham, sautéed vegetables, dried thyme, dried parsley, salt, and pepper. Pour in the chicken or vegetable broth and stir gently to combine.

      Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the potatoes are tender.

        Once the cooking time is complete, use a potato masher to slightly mash some of the potatoes in the soup for a creamier texture.

          Stir in the heavy cream and mix well. Allow it to heat through for an additional 15-20 minutes.

            Adjust seasoning with additional salt and pepper if needed, and serve hot.

              Prep Time: 15 minutes | Total Time: 8 hours | Servings: 6-8

                - Presentation Tips: Serve the soup in deep bowls and garnish with freshly chopped parsley or a sprinkle of black pepper. Offer crusty bread on the side for dipping.