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.