Slow Cooker Ham and Potato Soup
There’s nothing better than finding a way to turn leftover holiday ham into something completely new—and absolutely delicious! This Slow Cooker Ham and Potato Soup is the perfect cozy comfort food to make after Christmas, Easter, or any time you have leftover ham hanging out in the fridge. It’s creamy, hearty, and packed with veggies, tender potatoes, and savory bites of ham that make every spoonful so satisfying.
The best part of this recipe is that it’s a dump-and-go crock pot recipe that takes just minutes to prep and simmers all day until it’s thick, creamy, and full of flavor. It’s hearty, satisfying and freezer friendly!
Why You’ll Love It
- Perfect for leftovers: A great way to use up extra ham from your holiday dinner.
- Cozy and comforting: Creamy potato soup with ham and veggies is the ultimate cold-weather meal.
- Hands-off cooking: The slow cooker does all the work—just toss in your ingredients and let it simmer!
- Family-friendly: Kids love the cheesy, creamy flavor and hearty texture.
Need a great ham recipe? You’ve got to try this Copycat Honey Baked Ham! It’s a showstopper! I also love to cook ham in the crock pot because it’s almost too easy. Try Brown Sugar Pineapple Glazed Ham or this simple Mustard Glazed Ham.
Not a soup fan? Try this Leftover Cheesy Ham Casserole instead!
What You’ll Need
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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- Crock Pot– 6 quart or larger
- Potatoes- I used russet potatoes, but use what you like
- Leftover ham– about 2 cups diced.
- Celery, carrots, and onions
- Cream of chicken soup– any creamy soup will work
- Seasonings– mustard powder, salt, pepper, dried parsley, garlic powder, oregano and bay leaves
- Chicken broth– chicken stock, turkey broth/stock or veggie broth all work!
- Frozen peas
- Heavy cream– optional, for creaminess
- Shredded cheddar cheese (optional, but highly recommended!)
How To Make It
Add to the crock pot:
To a 6-quart (or larger) slow cooker, add the potatoes, ham, celery, carrots, onion, cream of chicken soup, mustard powder, salt, pepper, parsley, garlic powder, oregano, bay leaves, and chicken broth. Stir to combine everything evenly.
Cook low and slow:
Cover and cook on low for 7 hours or high for 3–4 hours, until the potatoes are tender.
Thicken the soup (optional):
For a thicker, creamier soup, use a potato masher to mash some of the potatoes right in the slow cooker before adding the cream. This won’t affect the ham.
Add the finishing touches:
Stir in the frozen peas and heavy cream. Cover and continue cooking for another 30 minutes on low or 15 minutes on high, until everything is heated through.
Add cheese (optional but delicious):
Remove the bay leaves, then stir in shredded cheddar cheese until melted and creamy.
Serve and enjoy!
Ladle into bowls and top with extra cheese or chopped parsley if you like. Serve with crusty bread or buttery biscuits for the perfect meal.
Perfect recipe for a lazy day after a big holiday!
Tips
- Make it thicker: Mash more potatoes or stir in a few spoonfuls of instant mashed potato flakes near the end of cooking.
- Swap the soup base: Try cream of celery or cream of mushroom soup for a different flavor twist.
- Add extra veggies: Corn, green beans, or diced bell peppers are great additions.
- Make it lighter: Substitute half-and-half or milk instead of heavy cream for a lighter version.
How to Store, Freeze & Reheat
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through. The soup thickens as it cools—just add a splash of broth or milk when reheating to loosen it up.
You can also freeze the soup (before adding cream and cheese). Let it cool, transfer to freezer-safe bags or containers, and freeze up to 3 months. When ready to eat, thaw in the fridge overnight and finish cooking with the cream and cheese as directed.
More Cozy Crock Pot Soups to Try
- Zuppa Toscana
- Chicken Enchilada
- Stuffed Pepper
- Butternut Squash
- Kielbasa Potato Soup
- Broccoli Cheese Soup
- Chicken Parmesan Soup
- Minestrone Soup
Leftover Love
This Slow Cooker Ham and Potato Soup is the ultimate way to use up leftovers while keeping things easy and stress-free. It’s creamy, cheesy, and full of flavor—the kind of meal that makes everyone go back for seconds.
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Slow Cooker Leftover Ham and Potato Soup
Equipment
Ingredients
Method
- To a 6-quart (or larger) slow cooker, add the potatoes, ham, celery, carrots, onion, cream of chicken soup, mustard powder, salt, pepper, parsley, garlic powder, oregano, bay leaves, and chicken broth. Stir to combine everything evenly.
- Cover and cook on low for 7 hours or high for 3–4 hours, until the potatoes are tender.
- Thicken the soup (optional): For a thicker, creamier soup, use a potato masher to mash some of the potatoes right in the slow cooker before adding the cream.
- Stir in the frozen peas and heavy cream. Cover and continue cooking for another 30 minutes on low or 15 minutes on high, until everything is heated through.
- Add cheese (optional but delicious): Remove the bay leaves, then stir in shredded cheddar cheese until melted and creamy.
- Ladle into bowls and top with extra cheese or chopped parsley if you like. Serve with crusty bread or buttery biscuits for the perfect meal.
