Cheesy Crockpot Potato Soup with Ham

This hearty soup is what I call a “set it and forget it” miracle. I first made it on a freezing Sunday afternoon when I had leftover ham in the fridge and zero energy to fuss over the stove. I threw everything into my crockpot, ran errands, and came home to the most incredible aroma filling my kitchen. The potatoes were tender, the cheese was melted and gooey, and the smoky ham added just the right savory punch. It’s the kind of recipe that feels like a warm hug after a long day.

Plus, it tastes even better as leftovers, which means less work for you tomorrow. If you love easy crockpot meals with big, bold flavors, this Cheesy Crockpot Potato Soup with Ham is about to become your new go-to.

What You’ll Need for This Creamy Potato Soup

• 6 cups russet potatoes, peeled and diced into small, even pieces
• 1 medium yellow onion, diced
• 2 cups cooked ham, diced (leftover ham works perfectly)
• 3 cups chicken broth (I prefer low sodium so I can control the salt)
• 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 (freshly shredded melts better)
• 1 cup heavy cream
• 2 tablespoons cornstarch
• 2 tablespoons water
• 2 tablespoons unsalted butter
• 3 green onions, chopped (optional, for garnish)

Pro tip: I like to dice my potatoes into half-inch cubes so they cook evenly and become fork-tender without turning to mush. You can also use about 5 cups of frozen diced hash browns if you’re short on time.

How to Make This Easy Crockpot Soup

I prefer cooking this soup on low heat because it gives the flavors more time to develop and the potatoes cook more evenly. The cornstarch slurry is essential, so don’t skip it if you want that thick, restaurant-style texture.

Step 1: Add the potatoes, onion, ham, broth, and seasonings to your 6-quart crockpot. Toss in 6 cups of diced russet potatoes, 1 medium diced yellow onion, 2 cups of diced cooked ham, 3 cups of chicken broth, 1 1/2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Give everything a good stir to distribute the seasonings evenly. Set your crockpot to low for 6 hours or high for 4 hours.

Step 2: Prepare your cornstarch slurry in the last 30 minutes of cooking. In a small bowl, whisk together 2 tablespoons of cornstarch and 2 tablespoons of water until completely smooth with no lumps. This slurry will thicken your Cheesy Crockpot Potato Soup with Ham and give it that creamy, spoon-coating consistency.

Step 3: Check if the potatoes are fork-tender by poking them with a fork. They should break apart easily without being mushy. Once they’re ready, stir in 2 tablespoons of unsalted butter, your cornstarch slurry, 1 cup of heavy cream, and 1 1/2 cups of shredded sharp cheddar cheese. Mix everything together gently but thoroughly. The cheese should start melting immediately from the heat of the soup.

Step 4: Cover and cook on low for another 20 to 30 minutes. During this time, the soup will thicken up beautifully and all the flavors will meld together. Stir once halfway through to prevent the cheese from settling at the bottom. The soup is ready when it coats the back of your ladle and has a rich, creamy texture.

Step 5: Taste and adjust the seasoning if needed. Sometimes I add a pinch more salt or a crack of fresh black pepper depending on how salty my ham was. Ladle the hot soup into bowls and top with chopped green onions if you like a fresh, bright finish.

Common mistake to avoid: Don’t add the cheese too early in the cooking process. If cheese cooks for too long in a crockpot, it can become grainy or separate. Always add it in the last 30 minutes for the smoothest, creamiest results.

What to Serve with Potato Ham Soup

This soup is hearty enough to stand alone, but pairing it with the right sides makes it feel like a complete, satisfying meal.

Crusty sourdough bread: The tangy flavor and chewy texture are perfect for dunking into the creamy soup. It also helps soak up every last drop.

Simple green salad with vinaigrette: A crisp salad with a bright, acidic dressing cuts through the richness of the Cheesy Crockpot Potato Soup with Ham and adds freshness to your plate.

Roasted broccoli: The slight char and nutty flavor from roasting complement the smoky ham beautifully, plus it adds a nutritious veggie to your meal.

Garlic toast: Buttery, garlicky bread is always a crowd-pleaser and adds an extra layer of comfort to this already cozy soup.

Steamed green beans: Light and simple, green beans provide a mild, slightly sweet contrast to the bold, cheesy flavors in the soup.

More Delicious Slow Cooker Soups to Try

This cheesy ham potato soup pairs perfectly with other crowd-pleasing crockpot recipes that make dinner effortless. For equally comforting options, try our Crock Pot Crack Potato Soup loaded with bacon and ranch, the convenient Crockpot Potato Soup with Frozen Potatoes, or the classic Outback Potato Soup.

When you want variety in your soup rotation, explore our simple Creamy Pioneer Woman Potato Soup, the Italian-inspired Crockpot Chicken Gnocchi Soup with tender dumplings, or the hearty Crockpot Hamburger Potato Casserole. For lighter meals, try our Chickpea Potato Soup, the veggie-packed Winter Minestrone Soup, or the vibrant One Pot Creamy Carrot Lentil Soup.

Keeping Your Soup Fresh and Delicious

Store any leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making the leftovers taste even better than the first day. I often make a big batch on Sunday and enjoy it for lunches throughout the week.

To reheat, warm the soup gently on the stovetop over low heat, stirring occasionally. You might need to add a splash of chicken broth or milk if it has thickened too much in the fridge. Avoid boiling it, as high heat can cause the cheese and cream to separate.

You can freeze this soup, but keep in mind that the texture may change slightly when thawed. The potatoes can become a bit grainy, and the cream may separate. If you do freeze it, reheat slowly on the stovetop and whisk vigorously to bring it back together. I recommend freezing it in individual portions for easy single servings.

Common Questions About This Soup

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