This simple crockpot ham and potato soup is the perfect way to use up leftover ham after a big ham dinner! It uses up the leftover ham bone and diced up ham that’s leftover from the meal, turning leftovers into one delicious soup for dinner the next day!

Crockpot Ham and Potato Soup
Crockpot Ham and Potato Soup

Crockpot Ham and Potato Soup is Decadent and Delicious!

This ham and potato soup is one of my favourite soups to make on a cold winter’s day! There is nothing like a creamy, hot, decadent soup at the end of a long work day, especially when it’s cold outside. This ham and potato soup is extremely versatile – you can make it with or without the ham bone, you can adjust the amount of diced ham, it’s completely up to you. I know that when it comes down to ham leftovers you might not always have exactly the right amount. Don’t fear, this recipe is a great potato soup all on it’s own, the ham will just add some pizzazz and extra flavour!

Crockpot Ham and Potato Soup
Crockpot Ham and Potato Soup

You can also skip out on the extra toppings like the cheese and green onions if you don’t want the extra calories or you don’t have green onions. The onions however are one of my favourite things about this soup.

Which Crockpot should I use to Make Ham and Potato Soup?

For making this soup you are going to need a medium to large crockpot so we recommend a 6-8 quart oval shaped crockpot (slow cooker) such as the one pictured below. While this recipe will certainly work in other styles, this one affords the right amount of space for just the right amount of food. This is a large capacity crockpot at 8 quarts – if you are serious about slow cooking then this baby is affordable, has amazing reviews and is beautiful!

You can easily find this crockpot on Amazon here if you currently don’t own one and would like to purchase it.

Our top 3 Crockpot accessories that are worth the money

  1. Reynolds Slow Cooker Liners (Pack of 8)
  2. Non-Stick Roasting Rack for Oval 6×9 Crockpots
  3. Meat Shredding Claws for Pulled Pork, etc.
Crockpot Ham and Potato Soup
Crockpot Ham and Potato Soup

Tips and Tricks for Crockpot Ham and Potato Soup

  • You can’t cook the milk all day long in the soup, it will curdle. You do have to add it in at the end for the best soup results.
  • Low fat cheese doesn’t seem to melt as well in soups as full fat, but the choice is up to you.

This crockpot ham and potato soup is sure to be a family favourite with everyone! Happy cooking!

Love,

Karlynn and Mike

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Crockpot Ham and Potato Soup, perfect for a hearty meal when you get home at the end of a long day! #slowcooker #ham #potato #crockpot #recipe #soup #potatosoup

Crockpot Ham and Potato Soup
Prep Time
20 mins
 

 This simple crockpot ham and potato soup is the perfect way to use up leftover ham after a big ham dinner! It is best made with the leftover ham bone and diced up ham that's leftover from the meal, turning leftovers into one delicious soup for dinner the next day!

Course: Soup
Cuisine: American
Servings: 8
Calories: 323 kcal
Author: Karlynn Johnston
Ingredients
  • 5 cups of russet potatos peeled and chopped into 1 cm cubes
  • 6 cups of chicken broth
  • 1 1/2 cups of chopped ham
  • one ham bone if possible
  • 1/2 white onion diced
  • 5 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 2 cups milk
  • 1 cup of old cheddar cheese and more if you want to top the soup with it
Instructions
  1. Peel and chop up your Russet potatoes and place in the crockpot.
  2. Pour in the chicken broth making sure it's enough to cover the potatoes and pour into the crockpot.
  3. Add the ham, bone and onions into the crockpot and stir in.
  4. Cook in the crockpot on high for 3-4 hours or 7-8 hours on low until the potatoes are slightly falling apart and the broth is cloudy.

  5. When the soup is ready, cooked potatoes and slightly falling apart, you need to make a roux. (Flour/butter/milk thickener)
  6. In a medium size pot over low heat, melt the butter. Stir in the flour until it's combined,it will be all clumped together, this is ok. Next, little by little, stir in the milk making sure that the milk is absorbed into the flour without making it lumpy. Eventually the mixture will be smooth.
  7. When all of the milk has been added and the mixture is smooth, add in the cheese and stir until melted.
  8. Move your potatoes to one side of the pot so there is a soup surface to mix in.
  9. Whisk in your milk sauce into the crockpot. Cook for another 30 minutes or so, stirring occasionally so there isn't a skin on the surface.
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Author

Karlynn is a best selling cookbook author and professional blogger here and at The Kitchen Magpie. She helped start this website as a place to share her love of Instant Pot and Crockpot recipes.

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