Why Make This Recipe
Cheesy Crockpot Potato Soup with Ham is an easy and comforting dish perfect for busy days. It combines the goodness of potatoes and ham with the rich flavors of cheese, making it filling and satisfying. Whether you’re cooking for your family or having a gathering, this soup is sure to please everyone. Plus, it cooks slowly in the crockpot, allowing the flavors to meld beautifully without you needing to watch over it.
How to Make Cheesy Crockpot Potato Soup with Ham
Ingredients
- 6 cups russet potatoes, peeled and diced
- 1 medium yellow onion, diced
- 2 cups cooked ham, diced
- 3 cups chicken broth (low sodium)
- 1 1/2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 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)
Directions
- Add 6 cups diced russet potatoes, 1 medium diced yellow onion, 2 cups diced cooked ham, 3 cups chicken broth, 1 1/2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper to a 6-quart crockpot. Stir to combine. Set crockpot to low for 6 hours or high for 4 hours.
- In the last 30 minutes of cooking, mix 2 tablespoons cornstarch and 2 tablespoons water in a small bowl. Stir until smooth and lump-free.
- When potatoes are fork-tender, add 2 tablespoons unsalted butter, the cornstarch slurry, 1 cup heavy cream, and 1 1/2 cups shredded sharp cheddar cheese. Stir everything together until cheese begins to melt.
- Cover and cook for another 20 to 30 minutes on low until thick and creamy. Stir once halfway through to prevent cheese from settling.
- Taste and adjust seasoning if needed. Ladle into bowls and top with chopped green onions if desired. Serve hot.
How to Serve Cheesy Crockpot Potato Soup with Ham
This soup is best served hot. You can garnish each bowl with chopped green onions for a fresh touch. Serve it with crusty bread or crackers on the side for a complete meal. It’s also great for lunch the next day!
How to Store Cheesy Crockpot Potato Soup with Ham
If you have leftovers, let the soup cool down first. Then, store it in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the soup for up to 3 months. Just make sure to thaw it in the fridge overnight before reheating.
Tips to Make Cheesy Crockpot Potato Soup with Ham
- If you want a thicker soup, consider blending a portion of the soup and then mixing it back in.
- Feel free to adjust the seasoning based on your taste preferences. More garlic powder or pepper can add extra flavor.
- You can use different types of cheese, like mozzarella or pepper jack, for a unique twist.
Variation
For a healthier version, you can use turkey ham or skip the meat altogether and add more vegetables like carrots or spinach. You could also make it vegetarian by using vegetable broth instead of chicken broth.
FAQs
1. Can I make this recipe in advance?
Yes, you can prepare the soup a day ahead and store it in the refrigerator. Just reheat it on the stove or in the microwave before serving.
2. What can I serve with this soup?
This soup pairs well with a simple side salad or sandwiches. Crusty bread or garlic bread is also a great choice.
3. Can I substitute the heavy cream?
Yes, you can replace heavy cream with half-and-half or a dairy-free alternative if you prefer a lighter version.
Cheesy Crockpot Potato Soup with Ham
Ingredients
Main Ingredients
- 6 cups russet potatoes, peeled and diced
- 1 medium yellow onion, diced
- 2 cups cooked ham, diced
- 3 cups chicken broth (low sodium)
Seasonings
- 1.5 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Creaminess
- 1.5 cups shredded sharp cheddar cheese
- 1 cup heavy cream
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 tablespoons unsalted butter
Garnish
- 3 pieces green onions, chopped (optional) For garnish
Instructions
Preparation
- Add the diced potatoes, diced onion, diced ham, chicken broth, garlic powder, onion powder, salt, and black pepper to a 6-quart crockpot. Stir to combine.
- Set the crockpot to low for 6 hours or high for 4 hours.
Cooking
- In the last 30 minutes of cooking, mix cornstarch and water in a small bowl until smooth.
- Once the potatoes are fork-tender, add the butter, cornstarch slurry, heavy cream, and shredded cheese. Stir until the cheese begins to melt.
- Cover and cook for another 20 to 30 minutes on low until thick and creamy, stirring halfway through.
- Taste and adjust seasoning if needed. Serve hot, garnished with chopped green onions if desired.