This soup is like a big cozy blanket in a bowl. It’s creamy, cheesy, and packed with hearty potatoes and smoky ham.
Everything just melts together in the slow cooker, and it tastes like something your grandma used to make—comforting, simple, and full of flavor. You throw it all in, let it cook low and slow, and by the time you’re ready to eat, dinner is just waiting for you.
What You’ll Need
- 6 cups russet potatoes, peeled and diced
- 1 medium yellow onion, diced
- 2 cups cooked ham, diced
- 3 cups chicken broth (low sodium)
- 1 ½ teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 ½ cups shredded sharp cheddar cheese
- 1 cup heavy cream
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 tablespoons unsalted butter
- 3 green onions, chopped (optional, for garnish)
Why I Love This Recipe
I’ve made this soup more times than I can count. It’s perfect for lazy Sundays or when you’ve got leftover ham from a holiday. It fills your home with the best smell and tastes even better the next day.
- Super creamy and cheesy
- Great way to use leftover ham
- Easy one-pot crockpot meal
- No fancy ingredients, just real comfort food
Servings: 6
Cook Time: 6 hours on low or 4 hours on high
Prep Time: 15 minutes
Total Time: About 6 hours and 15 minutes
Why This Recipe Works (Quick Science)
Slow cooking the potatoes helps them break down just enough to give the soup that thick, velvety texture without needing flour. The starch from the potatoes does most of the work. A little cornstarch helps finish it off, and cheese melts into it like magic, making everything creamy and rich.
Common Mistakes
- Not dicing the potatoes small enough – Bigger chunks won’t cook evenly.
- Adding the cheese too early – It can break or curdle if it cooks too long. Add it at the end.
- Skipping the cornstarch slurry – You need it for that perfect thick texture.
- Not tasting before serving – Always check salt and adjust before serving.
What to Serve With
- Crusty sourdough or French bread
- Simple green salad with vinaigrette
- Roasted broccoli or steamed green beans
- Crackers or even garlic toast
Tools Required
- 6-qt crockpot
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Small mixing bowl (for slurry)
- Ladle
- Cheese grater (if shredding your own)
Substitutions and Variations
- No ham? Use cooked bacon or shredded rotisserie chicken.
- No cream? Use half and half or whole milk for a lighter version.
- Make it vegetarian: Skip the ham and use veggie broth.
- Want spice? Add a pinch of cayenne or diced jalapeños.
Make Ahead Tips
You can prep everything the night before—dice the potatoes, onions, and ham, and store in the fridge. In the morning, just toss it all in the crockpot and go.
Cheesy Crockpot Potato Soup with Ham – Full Recipe
Step 1: Add potatoes, onion, ham, broth, and seasonings to crockpot
Add to the crockpot:
- 6 cups diced russet potatoes
- 1 medium yellow onion, diced
- 2 cups cooked ham, diced
- 3 cups chicken broth
- 1 ½ tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
Set crockpot to low for 6 hours or high for 4 hours.
Step 2: Make cornstarch slurry
In a small bowl, mix:
- 2 tablespoons cornstarch
- 2 tablespoons water
Stir until smooth and lump-free.
Step 3: Stir in butter, slurry, cream, and shredded cheese
When potatoes are fork-tender, add:
- 2 tablespoons unsalted butter
- The cornstarch slurry
- 1 cup heavy cream
- 1 ½ cups shredded sharp cheddar cheese
Stir everything in and cook for another 20-30 minutes on low until thick and creamy.
Step 4: Serve hot with green onions
Ladle into bowls and top with chopped green onions if you like. Serve hot.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or microwave. You can freeze it, but the texture may change slightly—reheat slowly and stir well to bring it back.
FAQ
Can I use frozen hash browns instead of fresh potatoes?
Yes! Use about 5 cups of diced frozen hash browns. No need to thaw.
Can I make this dairy-free?
Use a dairy-free cream substitute and skip the cheese or use plant-based cheese.
Can I blend the soup?
Sure! Use an immersion blender if you want it smoother, but don’t blend it all—leave some chunks.
Can I double this recipe?
Yes, if your crockpot is big enough. Just make sure it doesn’t go above the max fill line.
Conclusion
This Cheesy Crockpot Potato Soup with Ham is comfort food at its finest. It’s the kind of meal that makes your home feel warmer, your day feel easier, and your stomach feel full in the best way. If you try it, leave a comment and tell me how it turned out—or if you have any questions!