Crock Pot Cheesy Ham and Potato Soup
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. It’s rich, satisfying, and an absolute lifesaver on busy weekdays.
If you’re a soup lover, be sure to check out these comforting favorites next: Broccoli Cheese Soup, Slow Cooker White Bean Chicken Chili, and Hamburger Soup
Crock Pot Cheesy Ham and Potato Soup | The Food Cafe
Why You’ll Love This Recipe
- Effortless crock pot magic – prep it, forget it, and enjoy it
- Ultra creamy texture – thanks to fresh cheese and a quick roux
- Loaded with flavor – from savory ham, veggies, and garlic
- Meal prep friendly – make ahead and enjoy all week
Ingredient Overview
- Russet potatoes: 3 large, peeled and cubed
- Ham: 4 cups cooked and cubed
- Broth: 3 cups vegetable broth
- Veggies: Corn (4 cups), celery (5 stalks), onion (1 cup)
- Seasonings: Garlic (4 tsp), garlic salt, onion powder, pepper
- Cream base: 2 tbsp cornstarch + 2 cups whole milk
- Finishers: 2 cups freshly grated cheddar cheese, 1 cup sour cream, parsley to garnish
Step-by-Step Instructions
How to Make Cheesy Ham and Potato Soup
- Prep the Base: Add potatoes, ham, broth, corn, celery, onion, garlic, and seasonings to a 6-quart crock pot.
- Cook: Set to LOW for 7 hours (check after 6 hours for potato tenderness).
- Make the Roux: In a small bowl, whisk together cornstarch and milk until smooth.
- Finish the Soup: Pour the roux into the crock pot 30 minutes before serving. Turn to HIGH.
- Add the Good Stuff: Stir in shredded cheese and sour cream until melted and creamy.
- Garnish & Serve: Sprinkle with parsley and ladle into bowls.
Pro Tips & Customizations
- Make ahead: Dice potatoes and chop veggies the night before. Store potatoes in water to prevent browning.
- Shred your own cheese: For best meltability, use block cheese—not pre-shredded.
- Go smokier: Use smoked ham or add a dash of smoked paprika.
- Make it thicker: Add a bit more cornstarch if you prefer a chunkier soup.
Storage Tips
- Refrigerate: Store in an airtight container up to 4 days.
- Freeze: Let cool completely, then freeze for up to 2 months.
- Reheat: Warm gently on the stovetop or in the microwave until heated through.
Frequently Asked Questions
Can I prep potatoes the night before?
Yes! Peel and cube them, then store submerged in water in the fridge to prevent browning.
What’s the benefit of using freshly shredded cheese?
Block cheese melts better and results in a creamier soup without that grainy texture you might get from pre-shredded varieties.
What is a roux, and why use cornstarch?
A roux thickens soups. Instead of traditional butter and flour, we’re using cornstarch and milk to keep it lighter while still creamy.
Nutrition Info (Per Serving):
- Calories: 421
- Carbs: 40g
- Protein: 24g
- Fat: 19g
- Saturated Fat: 10g
- Cholesterol: 81mg
- Sodium: 1499mg
- Potassium: 820mg
- Fiber: 5g
- Sugar: 7g
- Vitamin A: 860IU
- Vitamin C: 18mg
- Calcium: 349mg
- Iron: 3.9mg
Join the Conversation
Love crock pot meals? You’ll love these next:
- Slow Cooker Beef Tips with Gravy
- Slow Cooker Broccoli and Beef
- Slow Cooker Beef Curry
- Slow Cooker Hot Apple Cider
Made this Crock Pot Cheesy Ham and Potato Soup? Share your version below or tag me on Instagram @shannon_ladywarrior.
