Slow Cooker Creamy Ham and Potato Soup Recipe

There is nothing like a warm bowl of Slow Cooker Ham and Potato Soup to soothe the soul on a chilly day. When time is tight or energy is low, this soup is my go-to: toss the ingredients into the slow cooker, go about your day, and come home to a meal that smells like comfort. Creamy, hearty, and packed with flavor, it reheats beautifully and often tastes even better the next day.

Pictured here a spoon scooping hearty and creamy potato and ham soup from a soup bowl.

Slow Cooker Ham and Potato Soup: Why You’ll Love It

Budget-Friendly: Uses inexpensive pantry staples—great for feeding a family without breaking the bank.
Dairy-Free Options: With simple swaps, you can make this soup dairy-free. See the recipe card below for alternatives.
Perfect for Leftover Ham: Holiday ham or store-bought ham both work well in this recipe, stretching leftovers into a flavorful meal.
Set-and-Forget: Add ingredients to the slow cooker and return hours later to a warm, satisfying dinner.

Ingredients and Substitutions

Check the printable recipe card below for the complete ingredient list and exact quantities.

Potatoes: Yukon Gold or Russet work well because they soften and help thicken the broth naturally.
Ham: Use cooked cubed ham, leftover ham, or a ham bone for a rich, smoky flavor.
Aromatics & Veggies: Onion, garlic, celery, and carrots form a flavorful base. Add corn—fresh, frozen, or canned drained—to taste.
Broth: Chicken or vegetable broth are ideal. For a stronger ham flavor, consider a lightly salted ham base mixed with water—adjust salt accordingly.
Thickeners: Mash some of the cooked potatoes and stir them back in for body. Finish with heavy cream, half-and-half, or sour cream for richness. For dairy-free, use plant-based creams or oat milk and vegan sour cream.

How to Make Potato Ham Soup in the Crockpot

Refer to the printable recipe card below for detailed instructions and exact cooking times.

Prep: Wash, peel, and cube the potatoes. Dice the onion, celery, and carrots. Mince the garlic and cut the ham if needed.
Load the Slow Cooker: Combine potatoes, onion, carrots, celery, garlic, broth, thyme, pepper, and ham (or ham bone) in the crockpot. Stir to mix.
Cook: Cover and cook on low for 6–7 hours or on high for 3–4 hours, until potatoes are tender.
Finish for Creaminess: About 15 minutes before serving, stir in heavy cream and sour cream, and heat until warmed through. Mash 1/2–3/4 cup of potatoes and return them to the soup to thicken if desired.
Serve: Ladle into bowls and garnish with additional sour cream, shredded cheddar, chopped parsley, or green onions. Serve with crusty bread.

Pictured here is a slow cooker filled with cubed potatoes, ham, chopped onions, celery, carrots, corn, minced garlic and thyme sprigs.

Recipe Tips

Texture and Creaminess: Mash a few potato chunks and stir them back in to thicken the broth without flour or starches. Leave most potatoes whole for pleasant bite.
Add Dairy Late: Add cream and sour cream near the end of cooking to prevent separation or curdling during long cooking times.
Flexible Ingredients: This soup is forgiving—use leftover ham, different potato varieties, various broths, or plant-based dairy substitutes as needed.

Top view of a white bowl filled with creamy ham and potato soup with potatoes, corn and carrots and garnished with chopped parsley sitting on a striped black and white table mat.

Frequently Asked Questions

Can I use frozen potatoes or hashbrowns?

Yes. Frozen potatoes and hashbrowns can work but they tend to release extra water and soften faster. Reduce liquid slightly and check doneness early to prevent overcooking.

What if I don’t have heavy cream?

Use whole milk or half-and-half for a lighter texture, or a plant-based cream for dairy-free results.

Can I make this on the stovetop?

Yes. Sauté aromatics in oil or butter, add the remaining ingredients (except cream and sour cream), simmer until potatoes are tender (about 25–35 minutes), then stir in cream and sour cream and heat briefly before serving.

Is this soup gluten-free?

Yes. This recipe is naturally gluten-free as written, assuming your broth and other packaged ingredients are labeled gluten-free.

Can this soup be made dairy-free?

Absolutely. Substitute heavy cream with creamy plant-based milk or cream (oat milk works well) and use vegan sour cream or unsweetened plain vegan yogurt.

Make-Ahead, Storing, Freezing & Reheating

Make Ahead: Flavors deepen overnight; the soup often tastes better the next day.
Storage: Refrigerate in an airtight container for up to 4 days.
Reheating: Reheat gently over low heat, adding a splash of broth or milk if too thick. Microwave reheating is also fine.
Freezing: Cream-containing soups can separate when frozen. If freezing, omit the cream and sour cream and add them when reheating.

Serving Suggestions

Serve with crusty bread, homemade biscuits, or cornbread to soak up the creamy broth.
A simple green salad or sautéed green beans pair nicely to add extra vegetables to the meal.

Pictures a big bowl of creamy slow cooker ham and potato soup with diced ham, potatoes, carrots and corn on a black and white table mat.

Take a look at these other soup recipes:

Potato Corn Chowder
Chicken Enchilada Soup
Creamy White Chicken Chili
Creamy Roasted Cauliflower Soup

Tools Needed

John Boos Rectangular Cutting Board
Slow Cooker Crock Pot
Shun Classic Chef’s Knife 10-inch

Creamy Slow Cooker Ham and Potato Soup

This slow cooker soup is loaded with tender potatoes, smoky ham, veggies, and a creamy broth. It’s easy enough for weeknights and comforting enough for cold evenings. Naturally gluten-free, with easy dairy-free swaps.

Ingredients

2 pounds russet potatoes, peeled and cut into 1-inch cubes
12 ounces frozen corn
1 medium onion, diced
2 carrots, peeled and diced
2 celery ribs, diced
4 garlic cloves, minced
12 ounces ham steaks, diced into 1/2-inch cubes
4 sprigs fresh thyme or 1/4 teaspoon dried thyme
1/2 teaspoon ground black pepper
4 cups chicken stock (or vegetable/ham broth)
1/2 cup heavy cream (or dairy-free alternative)
1/2 cup sour cream (or dairy-free alternative)

Toppings and Garnishes (optional)

Chopped parsley, sliced green onions, shredded cheese, extra sour cream

Instructions

Place potatoes, corn, onion, carrots, celery, garlic, ham, thyme, and black pepper in the slow cooker. Pour the chicken broth over the ingredients. Stir, cover, and cook on low for 7–8 hours or on high for 4 hours.
Scoop out about 1/2–3/4 cup of the cooked potatoes to a plate and mash them with a fork. Return the mashed potatoes to the slow cooker and stir to thicken the broth.
Stir in the heavy cream and sour cream and cook on high for 15–30 minutes to heat through.
Taste for seasoning and serve. Garnish with chopped fresh parsley, if desired.

Notes

Thickening: Mash some cooked potatoes and stir them back in to thicken without flour.
Dairy-Free: Use creamy plant-based milk or cream (oat milk is excellent) and vegan sour cream or plain vegan yogurt as substitutes.
Potatoes: Russet or Yukon Gold are preferred for texture, but other varieties will work.
Ham: Use lower-sodium or nitrate-free ham if available. Leftover baked ham is perfect for this soup.
Corn: Frozen, fresh, or canned (drained) corn all work.
Broth: Chicken or vegetable broth are both good choices. If using ham base, watch the salt level.
Storage: Refrigerate up to 4 days. Reheat gently and add a splash of broth or milk if needed.
Freezing: Omit cream before freezing; add it when reheating to avoid separation.

Nutrition

Calories: 297 kcal, Carbohydrates: 32 g, Protein: 16 g, Fat: 12 g