Crock Pot Cheesy Ham and Potato Soup
Crock Pot Cheesy Ham and Potato Soup is just what fall has ordered. There is nothing better than a creamy soup packed full of hearty potatoes and ham surrounded by cheese to warm the soul.
Like it or not Fall is knocking at the door and if your like me soup is often what’s for dinner. This Broccoli Cheese Soup, Slow Cooker White Bean Chicken Chili, and Hamburger Soup are a few sensational soups for you and your family to try this Fall.
Cheesy Ham and Potato Soup
I know it is hard to believe and I don’t even like saying it out loud, but it’s beginning to show signs of Fall around and I can’t say I am too sad about it. Living in Arizona, we don’t get the cold, wind and rain like other states, but the cooler weather always inspires me to start making warm and cozy meals like this Crock Pot Cheesy Ham and Potato Soup. It is loaded with diced potatoes and ham, and mixed with corn, celery, garlic and lots of shredded cheddar cheese. Cooking this low and slow is the key to making this soup sensational.
Crock Pot Cheesy Ham and Potato Soup is a great recipe to put together before work or getting the kids off to school. Then all you have to let it do is cook all day. The results to this are three simple things: first, you don’t have to worry about what is going to be for dinner, second you don’t have to stand in the kitchen at the end of a long day and make dinner, and third, the magic of a crock pot will again wow you with the amazing taste of cheesy goodness in every bite.
Now I am sure you are thinking to yourself, “yea right! As if I have time to do this in the morning before work or in between making breakfast and getting the kids off to school.” So the key is to prepare the night before by peeling and dicing the potatoes, chopping the celery and onion, shredding the cheese having the corn ready to go which will get it all set so when you wake up all you have to do is dump it all in the crock pot, plug it in, turn it to low and walk away.
Can you cut potatoes ahead of time?
- Yes. This is a huge time saver and I highly recommend it. All you have to do is peel and dice the potatoes, place them in a large container and fill it with water so the potatoes are covered. Place a lid on to seal and stick the container in the refrigerator.
- This will keep the potatoes from turning brown and allow you to prepare them the night before. This is a game changer.
A huge key to making this nice and creamy is using freshly grated cheese, which means try not to buy the cheese that has already beed grated for you. It has a waxy coating and doesn’t melt like cheese you buy in a block and grate yourself. I learned this the hard way many times, and believe me it does make a difference.
How can you store freshly shredded cheese?
- The key to using shredded cheese is grating it yourself. You grate it and then store it in an airtight resealable freezer bag and place in the refrigerator for freshness.
- The cheese will keep in the refrigerator for 4-5 days.
- So if you know you will be using cheese I recommend grating your own and keeping it in the refrigerator to achieve that delicious cheesy goodness we love to have when it melts.
For this Crock Pot Cheesy Ham and Potato Soup the only attention you will need to provide is during the last 30 minutes. You will need to make a roux whisking together cornstarch and whole milk and then finish the cooking off by setting the crock pot to high.
What is a roux?
A roux is used a lot in cooking to thicken soups, stews, and sauces. Often times it consists of flour and some source of fat such as, bacon grease, lard, or butter. For our purpose we are using cornstarch and whole milk and will achieve a creamy and hearty soup mixture.
If you love Slow Cooker meals you’ll want to also try these.
- Slow Cooker Beef Tips with Gravy
- Slow Cooker Broccoli and Beef
- Slow Cooker Beef Curry
- Slow Cooker Hot Apple Cider
Crock Pot Cheesy Ham and Potato Soup
Ingredients
- 3 large russet potatoes peeled and cut into cubes
- 4 cups cooked cubed ham
- 3 cups vegetable broth
- 4 cups frozen thawed or canned yellow corn
- 5 celery stalks diced
- 1 cup onion diced
- 4 tsp minced garlic
- ½ tsp garlic salt
- ½ tsp onion powder
- ½ tsp pepper
- 2 tbsp cornstarch
- 2 cups whole milk
- 2 cups freshly grated cheddar cheese
- 1 cup sour cream
- chopped parsley for garnishing
Instructions
Place first 10 ingredients in a 6qt crock pot and cook on low for 7 hours.
- (you can check after 6 hours if potatoes are soft).
