Crockpot Ham and Potato Soup Recipe
The best way to use up leftover ham! This Crockpot Ham and Potato Soup Recipe is hearty, creamy, and delicious! Everyone will love it!
Talk about the best use for leftover ham ever! During the holidays I know you enjoyed this Crockpot Glazed Ham with your friends and family. Now it is time to turn the leftovers into something amazing! This Crockpot Ham and Potato Soup is rich filling and just what the doctor ordered. Hey, who needs leftover ham. Pickup a ham steak at the store. This soup recipe is worth it.
During the holidays you can even cut up some of the leftover ham and put it in bags in the freezer. This makes it easy to make this soup whenever the mood strikes. This Crockpot Ham and Potato soup is creamy, full of flavor, and so perfect to enjoy on a cool night. Top it with your favorites like green onions, sour cream, cheese, & Bacon. OH MY YUM!
What Size Crockpot?
This is best made in a large 5 quart or larger crockpot.
How to Make Crockpot Ham & Potato Soup
Place all of the ingredients in your crockpot except for the butter, flour, and milk. Cook on low for 6 hours.
Minutes before serving, melt butter in a saucepan, add flour and gradually add milk, stirring constantly over med heat until thick.
Stir this milk mixture into your crockpot and let it cook for an additional 15 minutes. Enjoy!
This recipe can be made gluten free by using gluten free flour and using a gluten free chicken bouillon. This makes an excellent gluten free soup!
Crockpot Ham and Potato Soup
- 3-1/2 cups potatoes peeled & diced
- 1/3 cup celery chopped
- 1/3 cup onion finely chopped
- 1 cup ham diced
- 3-1/4 cups water
- 6 chicken bullion cubes
- tsp salt
- 1 tsp pepper
- 5 tablespoons flour
- 5 tablespoons butter
- 2 cups milk optional
- bacon diced/cooked
- Green onions chopped
- sour cream
- shredded cheese
- Stir all but milk, flour, and butter into the crockpot. Cook on low for 6-8 hours, check the tenderness of potatoes.
- Minutes before serving, melt butter in a saucepan, add flour and gradually add milk, stirring constantly over med heat until thick.
- Stir mixture into crockpot.
- Let cook 15-20 minutes more.
- Top with optional toppings once in serving bowls
Originally posted December 2011. Updated January 2019
Very Good! Easy recipe!
I made this tonight! Super easy and tasted amazing!!!
We made this tonight! It was amazing! It was creamy without being heavy. I could have eaten the soup even with out adding the cream. I added some fresh rosemary and minced garli and used brats that were left over from dinner instead of ham. Thank you!
Delicious. Left over ham and bone from New years. Just finished the final touches as prescribed by Rachel. The rosemary gives it a nice taste that compliments the ham well.
I made this for my family for dinner tonight. It turned out really good! I doubled it and add dried chives and garlic powder. Thanks for the recipe!!!
I made this tonight and it was the perfect meal for a cold winter night!
This turned out deliciously. I used a large ham bone and added additional ham, and a bit of good cheddar at the end, in addition to the roux and milk. I think since I used so much ham, it had a pink color that wasn’t terrific, but the taste outweighed the odd color! Will make again for sure. Great to have something to do with that leftover ham/bone and potatoes that I always have around!
Ive made this receipe COUNTLESS times and it gets rave REVIEWS
I use the Bouillon cubes with less salt, as a few times its been super salty to taste.
I ALWAYS add the ham bone as it gives it so much additional flavor..
This freezes very well and can be made over and over again.
Fantastic- “restaurant quality” was the high praise from my husband. The kids loved it too. I felt such satisfaction from using my leftover ham to whip up such a delicious home cooked meal… But I would buy the ham just to make this! It was very simple but I was so proud! This is one of very few going into my Christmas-time recipe book to serve for guests during the holidays! (Added minced garlic, chopped carrots, and peas to increase veggies. My hubby suggested adding some white beans next time.)
Oh so yummy!!! I am all about the Crock-Pot recipes, but ran out of time today so made this less than an hour by boiling the potatoes to rush the tendering process. It was amazing!! I also took some others suggestions by adding some minced garlic, and so glad I did. Thanks so much for sharing a wonderful recipe.
I added 4 slices of American cheese also. This soup is delish!
Been making potato soup for a few years now ( using a similar but different recipe ) First time doing it in a Crock-Pot however… Super easy and super good. In fact it was the best batch I’ve ever made and my wife loved it as well… Thank you for the simple recipe… Oh I doubled it and used 1 container ( 4 cups ) of chicken broth and same of vegetable broth and it added tons of flavor…
This is absolutely great. I made this with spiral cut ham that I had in freezer left over from Christmas and it was wonderful. The whole family wanted it again as soon as the double batch pot was gone. I didn’t have any celery but will try that next time. A keeper recipe for sure.
Made with dehydrated hashbrowns that I rehydrated. Added 2 cloves garlic, 2 bay leaves and a grated carrot for colour. Used celery leaves as part of the celery. Thickened with cornstarch. Added 1&1/4 c milk, 1/2 c cream and 1/4 c sour cream. Delicious.
I made this soup and it was absolutely DELICIOUS. Thank you for sharing.