Cheesy Crockpot Potato Soup with Ham
A comforting and easy-to-make soup that combines potatoes, ham, and cheese, perfect for busy days.
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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months. Thaw in the fridge overnight before reheating.