This cheesy crockpot ham and potato soup combines onions, celery, carrots, and baby peas in a creamy broth with the perfect blend of spices. It is easy to make and cooks up perfectly in the crockpot or slow cooker.
You are going to love this soup! It is so comforting and hearty! My family loves it.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Garlic powder: I like to use Kinder’s woodfired garlic, but you can use any garlic powder.
- Potatoes: Yukon Gold potatoes are my go-to. They are a little waxy, so they hold up well in soup.
- Ham: I use a ham steak and add the bone, but you can use any diced ham. If you have a ham bone, add it for flavor, but remember to pull the meat off it and remove the bone before serving.
- Chicken broth: Preferably, low-sodium
- Baby peas: Frozen baby peas are optional but highly recommended.
- Cheese: regular, mild, sharp, or super sharp cheddar
How To Make Crockpot Ham and Potato Soup
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Sauté the onion and celery in a bit of olive oil over medium heat.
- Reduce the heat to low and add the rosemary, black pepper, garlic powder, thyme leaves, and marjoram. Cook for a minute while stirring. Add the mixture to a crockpot.
- Top with the carrots, potatoes, ham, chicken broth, and bay leaves. Cook on high for 3-3½ hours or low for 6 hours.
- Whisk the heavy cream and cornstarch together. Slowly stir it into the soup. Stir the peas into the soup. Cook on high for 15-20 minutes.
- Stir in the shredded cheddar.
- Remove the ham bone and bay leaves before serving.
Preparations Tips For Success
- I find that sautéing the onions and celery with the herbs and spices adds much-needed flavor to the soup.
- For aesthetic purposes, peel the carrots and let that bright orange color shine through.
- Most crockpots vary in heat. I have some that cook a little too hot and some that don’t cook hot enough. The cooking time is an approximation. Cook until the carrots and the potatoes are tender.
- Remove the ham bone and bay leaves before serving
Serving Suggestions for Ham and Potato Soup
- Sandwiches: broiled tomato sandwich, jalapeno popper grilled cheese, or chicken bacon ranch quesadilla
- Bread: corn muffins, zucchini fritters, or crusty baguettes
- Salad: corn salad, apple salad, or kale salad with ginger vinaigrette
More Soup Recipes
Ham and Potato Soup Slow Cooker
This cheesy crockpot ham and potato soup combines onions, celery, carrots, and baby peas in a creamy broth with the perfect blend of spices.
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Servings: 6 servings
Calories: 519kcal
Ingredients
- 1½ tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 ribs celery, chopped
- ½ teaspoon crushed rosemary
- ½ teaspoon freshly ground black pepper
- 1 teaspoon woodfired garlic powder you can substitute regular garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 4 large carrots, peeled and chopped
- 3 large Yukon Gold potatoes, diced into bite-sized pieces
- 1 lb bone in ham steak, trimmed and diced into bite-sized pieces
- 4 cups low-sodium chicken broth
- 2 bay leaves
- 1 cup heavy cream
- 2 tablespoons cornstarch
- ⅔ cup frozen baby peas (optional)
- 1½ cups shredded cheddar cheese
- salt to taste
- freshly ground black pepper to taste
Instructions
- Heat the olive oil in a medium skillet over medium heat. Add the onion and celery and cook until soft.
- Reduce the heat to low and add the rosemary, black pepper, garlic powder, thyme, and marjoram. Cook for 1 minute while stirring. Add the mixture to the crock pot.
- Top with the carrots, potatoes, ham, chicken broth, and bay leaves. Cover and cook on high for 3-3½ hours or low for 6 hours or until the carrots and potatoes are tender.
- Whisk the heavy cream and cornstarch together. Slowly stir it into the soup. If using, stir the peas into the soup. Cook on high for 15-20 minutes.
- Stir in the shredded cheddar. Remove the ham bone and bay leaves. Season with salt and freshly ground black pepper to taste.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stovetop over low heat or in the microwave at reduced power.
Nutrition
Calories: 519kcal | Carbohydrates: 31g | Protein: 29g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 107mg | Sodium: 1253mg | Potassium: 1063mg | Fiber: 5g | Sugar: 6g | Vitamin A: 9081IU | Vitamin C: 53mg | Calcium: 280mg | Iron: 3mg
Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!
Harlow
I love a good soup and this was such an easy recipe to follow! Thank you for sharing your recipe, the family loved it.
Beth Pierce
The pleasure is all mine, Harlow!