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.

Course main meal soup, Soup, soups/stews/chili

Cuisine American

Keyword cheesy ham and potato soup slow cooker, crock pot potato and ham soup, crockpot potato and ham soup, ham and potato soup crockpot, ham and potato soup slow cooker, potato and ham crockpot soup, potato and ham soup crockpot, slow cook ham and potato soup, slow cooker ham and potato cheese soup, slow cooker ham and potato soup

Prep Time 20

Cook Time 3 30

Total Time 3 50

Servings servings

Calories 519kcal

Author Beth Pierce

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