Crockpot Loaded Ham and Potato Soup
Life just keeps getting busier and I swear, I blink and the whole day is gone! In times like these, the crockpot literally saves me. And if whatever I’m making is freezer-friendly, well then, my life is made easier more than once! It’s the best. This Crockpot Loaded Ham and Potato Soup was full of tender veggies, crispy ham, and creamy, comforting flavor in every bite. It’s the perfect dish for fall and winter! Topped with crispy bacon, freshly sliced green onion, and freshly cracked black pepper, the depth of flavor is unreal. This is a total crowd-pleaser too, making it perfect for potlucks, parties, and cozy family dinners.
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Why use the crockpot for this soup when it can be made on the stove in a fraction of the time?
Well, let’s face it…life is so busy! The crockpot is great for setting it and forgetting it. Sometimes, coming home to a dinner that’s already ready for you is absolutely priceless. You can definitely make this on the stove too, and it’s pretty easy either way.
During fall and winter most Americans are using their crockpot at least once a week! I like to use mine in the summer too – I mean, you can make pretty much anything in it!
Did you know?
Ham has been around for thousands of years! Long before refrigerators existed, people were making ham by curing pork legs with salt. This process would keep the ham good for months! Pretty neat, right? It’s also one of the most popular meats around the holidays, often a big hit around Thanksgiving, Christmas, and Easter.
And potatoes? They’re so versatile and everybody loves them. They just have this way of making you feel super cozy throughout. Not only are the ingredients in this soup very versatile and affordable, but the whole loaded potato vibe is something that just makes people happy!
What ingredients do I need to make this?
For the crockpot loaded ham and potato soup:
Yellow Potatoes
Onion
Garlic
Salt
Black Pepper
Paprika
Dried Thyme
Chicken Broth
Bacon
Cubed Ham
Butter
Flour
Half and Half
Shredded Cheddar Cheese
Sour Cream
For serving:
Bacon
Green Onion
Shredded Cheddar
Freshly Cracked Black Pepper
What equipment do I need?
- Cutting Board
- Chef Knife
- Measuring Cups and Spoons
- Tongs
- Large Skillet
- Paper Towel
- Whisk
- Saucepan
- Masher
How do I make it?
To prep the ingredients:
To get started on this recipe, first wash all of your veggies and herbs. Scrub the potatoes, then dice them into bite sized pieces. Dice the onion, mince the garlic, and thinly slice the green onions.
Set everything off to the side for now.
To make the crockpot loaded ham and potato soup:
Get out a large crockpot then add the diced potatoes, the onion, and the garlic on top.
Next add the salt, black pepper, paprika, dried thyme, and the chicken broth. Stir to combine.
Cook on low or high for several hours, whatever suits you best!
To bring in the crispy and creamy elements:
When there’s about half an hour left on the crockpot, get out a large skillet and cook the bacon until crispy over medium heat.
Pro Tip: Turn the bacon frequently to render the fat without burning the bacon!
Remove to a paper towel lined plate and once cooled a bit, crumble. In the same skillet in the bacon grease, fry up the cubed ham over medium heat, stirring occasionally until crispy.
Remove to a separate paper towel lined plate until ready to use.
Next, in a small saucepan, melt butter on medium heat. Add in the flour, whisking constantly, and allowing that raw flour to cook for about a minute or so.
Slowly pour in the half and half, continuing to whisk until smooth. Simmer for a few minutes, until slightly thickened, then remove from heat and set aside.
Remove the lid from the crockpot and give everything a good stir. Next, check that the potatoes are fork tender and if so, use a potato masher to mash some of them up.
Pro Tip: This helps to thicken the soup! Leave some potato chunks in there though, it gives the soup more texture instead of just being one note.
Stir in the creamy mixture, then stir in the shredded cheddar and sour cream. Cover and cook on high for several minutes to bring everything together, then stir in the ham.
To serve:
Dish the crockpot loaded ham and potato soup into bowls and top with crumbled bacon, thinly sliced green onion, shredded cheddar, and freshly cracked black pepper. Serve immediately. Enjoy!
Tips:
- This loaded potato soup will keep for 3-4 days if stored in an airtight container in the refrigerator. It can also be frozen for up to 3 months!
- Want a little spice? Add one or two jalapeños to this recipe!
- If you don’t have yellow potatoes, you could always use russet or red potatoes instead.
Love these vibes? Check out some of my recipes with similar ingredients!
Looking for more cozy crockpot meals?
Crockpot Loaded Ham and Potato Soup
Equipment
Ingredients
For the crockpot loaded ham and potato soup:
- 3 lbs. Yellow Potatoes scrubbed and diced into bite-sized pieces
- 1 Yellow Onion diced
- 4 Garlic Cloves minced
- 1 tsp Salt
- ½ tsp Black Pepper
- ½ tsp Paprika
- ½ tsp Dried Thyme
- 4 cups Chicken Broth
- 5 Slices Bacon cooked and crumbled
- 1 lb. Cubed Ham fully cooked
- 2 tbsp Butter
- 2 tbsp Flour
- 1 ¼ cups Half and Half
- 1 ½ cups Shredded Cheddar Cheese
- ½ cup Sour Cream
For serving:
- Bacon crumbled
- 2 Green Onions thinly sliced
- Shredded Cheddar
- Freshly Cracked Black Pepper
Instructions
To prep the ingredients:
- To get started on this recipe, first wash all of your veggies and herbs and get your mise en place going.
To make the crockpot loaded ham and potato soup:
- Get out a large crockpot then add the diced potatoes, the onion, garlic, all of the spices, and the chicken broth.
- Stir to combine and cook on low for 6-7 hours or on high for 3-4, whatever suits you best!
To bring in the crispy and creamy elements:
- When there's about 30 minutes left on the crockpot, get out a large skillet and cook the bacon until crispy over medium heat, 5-8 minutes.
- Remove to a paper towel lined plate and once cooled a bit, crumble.
- In the same skillet using the leftover bacon grease, fry up the cubed ham over medium heat, stirring occasionally until crispy, 4-6 minutes.
- Remove to a separate paper towel lined plate until ready to use.
- In a small saucepan, melt butter on medium heat.
- Next, add in the flour, and continue whisking constantly, allowing the raw flour to cook out for about a minute.
- Slowly pour in the half and half, whisking until smooth.
- Simmer for 2-3 minutes, until slightly thickened, then remove from heat and set aside.
- Remove the lid from the crockpot and give everything a good stir.
- Check that the potatoes are fork tender and if so, use a potato masher to mash some of them up.
- Stir in the creamy mixture, then stir in the shredded cheddar and sour cream.
- Cover and cook on high for 10-15 minutes to bring everything together, then stir in the crispy ham.
To serve:
- Dish the crockpot loaded ham and potato soup into bowls and top with crumbled bacon, thinly sliced green onion, shredded cheddar, and freshly cracked black pepper.
- Serve immediately. Enjoy!
Nutrition
Please be aware that nutritional values are approximate and intended as a helpful guide
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