Slow Cooker Cheesy Ham and Potato Soup is a simple soup with tons of flavor! It’s made with potatoes, ham, onions, chicken stock, and two kinds of cheese all dumped into the crockpot and ready to serve at the end of the day. This cheesy soup is hearty, filling, and is always a hit!
I know it feels like the end of summer is looming around the corner when soup recipes start popping up, but hear me out.
Yes, this ham and potato cheese soup is deliciously warm and comforting, but making it in the crockpot is definitely a summer thing to do! You can enjoy it year-round and never worry about it heating your kitchen.
Cheesy ham potato soup has all the elements of a great potato side dish in the form of a cozy bowl of soup. Every spoonful of this simple soup is thick, rich, and delightfully cheesy.
And yes, of course, I can’t deny that it is one of my favorite fall and winter soups, especially on an extra cold chilly day!
Why you’ll love Cheesy Ham and Potato Soup
- Quick and Easy Prep – It’s one you can prep in the morning in minutes and just let it cook all day until you’re ready to serve it. Something this easy will be a lifesaver on the busiest days.
- Leftovers – One batch serves 6, so there’s a chance you’ll feed the whole family and have leftovers for lunch or dinner the next day too!
- Simple Ingredients – This is pure comfort food made with simple, wholesome, and budget-friendly ingredients that you may already have in your kitchen. It’s also a great way to use up your holiday ham leftovers!
- Family Favorite – This creamy soup is the ultimate comfort food. It’s the perfect recipe for soup season but I’ll take it any time of year.
Helpful Tools
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Jump- Chicken Stock – If you have some extra time and would like to make homemade stock, I have a great recipe for homemade chicken stock I always keep on hand. Store-bought works well too and you can decide for yourself if you want to use low sodium or regular.
- Potatoes – I use Russet potatoes in this recipe because of the higher starch content than other types. They fall apart easier when tender which adds to the thickness and consistency of the cheesy ham and potato soup.
- Small Onion – Chopped onion adds extra flavor. As you know, onions, cheese, ham, and potatoes are a delicious combination.
- Salt & Black Pepper – Simple seasoning. You’ll notice there is not much salt added. This is because ham, cheese, and chicken stock all contain salt. You can even omit it, if you prefer.
- Ham – Cubed ham will be added to the soup as well as some added on top just before serving. This adds a savory, salty, and smoky element to the soup. A great time to use up leftover holiday ham from Thanksgiving, Easter, or Christmas dinner!
- Evaporated Milk – Adds a creamy consistency to the broth.
- Cheeses – Both cream cheese (brought to room temperature ahead of time) and freshly grated sharp cheddar cheese add a tangy, sharp, and deliciously cheesy taste.
- Scallions – For garnish!
How to make Cheesy Ham and Potato Soup
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Jump- Step One: Add the chicken stock, potatoes, onion, pepper, and ham (minus 1/2 cup) to the slow cooker and stir.
- Step Two: Cover with the lid and cook on low for 6 hours or high for 4 hours. The potatoes should be tender when pierced with a fork when it’s done.
- Step Three: Pour in the evaporated milk, cream cheese, and 1.5 cups of shredded cheddar. Stir together while breaking some of the potatoes apart to thicken the soup.
- Step Four: Put the cover back on and let the cheese melt.
- Step Five: Meanwhile, fry the reserved ham in a small skillet over medium-high heat until crisp. Ladle the soup into bowls and top with reserved cheese, bits of fried ham, and scallions. Enjoy!
What to serve with Cheesy Ham and Potato Soup
This hearty soup is filling enough without needing to go crazy with the sides.
All you need is a simple side salad like this easy chopped veggie salad or tasty corn on the cob and a 3-ingredient biscuit or one-hour dinner roll to mop up every last drop.
You could also pick up a piece of crusty bread from the bakery to keep things simple.
Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.
- You can buy a ham steak and dice it yourself or use leftover ham from last night’s dinner.
- Use heavy cream instead of evaporated milk if that’s what you have.
- For a thinner consistency, use whole milk or 2% milk and add a cornstarch slurry to thicken it.
- Freshly grated cheese is the way to go. The coated, pre-shredded cheese won’t melt as nicely.
- Swap the chicken broth for vegetable broth if desired and add some extra flavor by using thyme, salt, and garlic powder.
Storage & Leftovers
How to store leftovers
Keep leftover ham potato cheese soup in an airtight container. Allow it to cool completely before covering it so there isn’t extra moisture captured in there.
How long will ham potato cheese soup last in the fridge?
You’ll be able to enjoy leftovers for up to 3 days.
Can I freeze potato soup?
In theory yes, but soups containing potato and dairy change consistency once they are thawed. So, it’s not recommended to freeze cheesy potato and ham soup because it’ll separate and become grainy.
How to reheat ham and potato soup?
Reheat a bowl in the microwave or the stovetop on medium-low until everything has heated through.
FAQs
Can I add extra veggies to my cheesy ham and potato soup?
To add some veggies to your soup, add broccoli florets, corn, peas, celery, or carrots, in the last 30-60 minutes of cook time. You can even throw in some leafy greens like spinach or kale at the end.
Do I have to peel the potatoes?
You don’t! If you’re ok with the texture of the Russet potato skin, you’re more than welcome to leave it on. I do however recommend, using a different type of potato whose skin is much more delicate. Try using Yukon Gold potatoes or Red potatoes instead.
Is it better to cook it on low or high?
If you have the time, I suggest setting it on low. This will help prevent everything from curdling if left on high heat for too long. However, either way, it will work if you’re able to keep an eye on it from time to time.
Ham Potato Cheese Soup
Need more slow cooker comfort soup recipes? Try these:
Slow Cooker Loaded Potato Soup Recipe
Slow Cooker Broccoli Cheddar Soup
Click here for my entire collection of soup recipes or all my crockpot soup recipes.
Slow Cooker Cheesy Ham and Potato Soup
Video
Equipment
Ingredients
- 4 cups chicken stock
- 4 pounds russet potatoes peeled & chopped
- 1 small onion chopped
- ½ teaspoon black pepper
- 1 teaspoon salt optional
- 1 pound ham cubed & divided
- 12 ounces evaporated milk
- 4 ounces cream cheese at room temp, cubed
- 2 cups shredded cheddar cheese divided
- scallions for garnish
Instructions
- To the basin of a 6-8 quart slow cooker, add the chicken stock, cubed potatoes, onion, salt & pepper, and cubed ham, reserving ½ cup of the ham for topping. Stir together.4 cups chicken stock, 4 pounds russet potatoes, 1 small onion, ½ teaspoon black pepper, 1 teaspoon salt, 1 pound ham
- Cover and cook on LOW for 6 hours or HIGH for 4 hours, or until the potatoes are tender.
- Add in the evaporated milk, cubed cream cheese, and 1.5 cups of the shredded cheddar.12 ounces evaporated milk, 4 ounces cream cheese, 2 cups shredded cheddar cheese
- Stir together, breaking apart some of the potatoes to thicken the soup. Replace cover and let cheeses melt.
- In a small skillet over medium high heat, add the reserved ham and pan fry until crisp.
- Serve soup topping with reserved cheese, bits of the fried ham, and scallions.scallions
Notes
- Store leftovers covered in the fridge for up to 3 days.
- To add some veggies, in the last 30-60 minutes of cook time, add some broccoli florets.
- You can use a ham steak or use leftover ham.
- The salt is optional – given that chicken stock, ham, and cheese have a decent amount already, I recommend adding it at the end, if you’re watching sodium.
- I use a potato masher to thicken the soup. Leave it as chunky or smooth as you prefer.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Yum! This was a hit. Trying more of your recipes there perfect for my picky boys & husband.
Yay 🙂 Love that!
Can I use Yukon golds instead of russets??
Yes 🙂
Make something similar but at leek’s. Also threw in leftover veggies. Used an immersion blender and no one knew. Great way to use up leftovers.
I made this and the family LOVED it!! My son’s gf has been eating on it for a midnight snack for days lol
ha, love that
Love this one
I just had a bowl of this soup, omg! Excellent! Thank you
Delicious and easy to make!
Thanks, Bridgette!
Been making this for years, only with bacon and without evaporated milk. Heavy cream instead!
We had this for dinner tonight and it’s really good. Very filling – we each had one big bowl. Husband gave it a thumbs up! I did not peel the potatoes
Thanks, Linda!
Can you use baby red potatoes?
That should work fine 🙂
Made this with chicken, because it’s what I had on hand. Yams instead of russets too. Turned out great. Everyone loved it
Ooh, interesting changes! I’m glad you liked it.
Made this for the first time.e and it is SOOOOO delicious 🤤 Me and the family love it!!
I’m so happy to hear that!
Delicious 😋
Thank you!
Added carrots and celery. Was super comforting. My family enjoyed!
Thanks, Karli!