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.
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.
Turn the bacon frequently to render the fat without burning the bacon!
This helps to thicken the soup! Leave some of those potato chunks in there though, this gives texture.
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
Serving: 1.5 cupsCalories: 430kcalCarbohydrates: 34gProtein: 29gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1.4gMonounsaturated Fat: 5.5gTrans Fat: 0gCholesterol: 76mgSodium: 1480mgPotassium: 1160mgFiber: 3gSugar: 4gVitamin A: 520IUVitamin C: 18mgCalcium: 225mgIron: 2.2mg
Please be aware that nutritional values are approximate and intended as a helpful guide
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