When the slow cooker lid comes off, the potatoes should be tender enough to give way under a spoon, and the ham has had hours to season the broth. I like this Crockpot Creamy Ham and Potato Soup with Cheddar for exactly that kind of hands-off cooking: the first part goes into the cooker together, and the creamy finish waits until the potatoes are ready.
The thickener goes in after the long cook, not at the beginning. A smooth cornstarch slurry gets a short stretch on HIGH to thicken the broth, then the slow cooker is turned off before the cream and cheddar go in. That order gives you a hearty soup with melted cheese stirred through, rather than cheese that’s been simmering for hours. Each bowl is rich, savory, and full of soft potato and diced ham.
Kitchen Note
Keep the potatoes close to the same 1/2-inch size. That small bit of care helps them soften at the same pace, so you don’t end up with firm chunks beside potatoes that have already started to fall apart.
Save this crockpot ham and potato soup for a cozy, hands-off meal with tender potatoes and a cheddar finish stirred in at the end.
Why the Cornstarch Goes In After the Potatoes Cook
Potatoes soften gradually in the slow cooker, and russets release some starch as they cook. That helps give the broth body, but it won’t reliably create the same thickness every time: potato size and how far they soften both affect the finished soup. The cornstarch slurry gives you a more dependable finish without asking the potatoes to dissolve into the broth.
Whisking cornstarch with cold water first matters because dry starch dropped straight into hot soup can form little lumps that are hard to smooth out. Once the slurry is mixed in, the short HIGH cook gives it time to thicken. Give it the full 15 to 20 minutes and look for broth that coats a spoon more generously. The soup will still be hearty rather than paste-thick; the cream and cheddar add richness after that thickening stage, not extra time on the heat.
How Russets, Ham, and Sharp Cheddar Shape the Soup
- Russet potatoes — Their starchy texture suits a thick, comforting soup. Peel them and cut them into even cubes so they cook through together. Yukon gold potatoes can stand in if that’s what you have, but they’re waxier and make a less starchy broth.
- Cooked ham — Use ham that tastes good on its own, since its savory, salty character carries through the broth. Leftover cooked ham works well; a smoked cooked ham makes the soup more pronounced and smoky. Cut it into small, even pieces so it’s easy to get ham and potato in each spoonful.
- Low-sodium chicken broth — Ham and cheddar both bring salt, so a low-sodium broth keeps the base from getting too salty before the soup has finished cooking. A good-quality carton is convenient here; a strongly seasoned broth can make the final balance harder to control.
- Sharp cheddar — Sharp cheddar gives the creamy soup a distinct cheese flavor. A block you shred yourself usually melts more smoothly than pre-shredded cheese, which is coated to keep the shreds separate. Mild cheddar works as a swap if you prefer a softer cheese flavor.
- Heavy cream — It gives the finished soup a rounded, rich texture. Half-and-half can replace it in the same quantity for a lighter result, though the soup won’t feel quite as full-bodied.
- Onion and garlic — They cook right in the broth and provide the savory base without needing a separate sauté. Dice the onion and mince the garlic so neither dominates a spoonful.
The Slow-Cooker Stages That Build a Creamy Finish
Load the Slow Cooker
Add the potatoes, onion, ham, garlic, chicken broth, kosher salt, and black pepper to a 6-quart slow cooker. Stir to distribute the seasonings and broth around the ingredients. The potatoes should be covered and nestled among the ham rather than sitting in a dry pile above the liquid. There’s no need to cook the onion or garlic in another pan first.
Cook Until the Potatoes Yield Easily
Cover and cook on LOW for 7 to 8 hours or HIGH for 3 1/2 to 4 1/2 hours. Start checking toward the shorter end of the range, since slow cookers don’t all heat at the same pace. The potatoes should be very tender when pressed with a spoon, not chalky or firm in the center. If they still resist, keep cooking until they soften.
Whisk and Add the Slurry
In a small bowl, whisk the cornstarch and cold water until the mixture looks smooth, with no dry pockets at the bottom. Stir it into the cooked soup so it disperses instead of sitting in one spot. Cover and cook on HIGH for 15 to 20 minutes. The broth should look visibly thicker by the end; if it still seems loose, give it the full time before moving to the finish.
Finish With Cream and Cheddar
Turn off the slow cooker before stirring in the heavy cream and shredded sharp cheddar. Stir until the cheese has melted and the soup looks creamy throughout. Don’t leave the cheese simmering in the cooker after it melts; this gentle finish keeps the texture smooth. Serve the soup hot.
Simple Swaps for a Different Pot of Ham and Potato Soup
Use smoked cooked ham
Swap the usual cooked ham for smoked cooked ham in the same quantity. It lends the broth a deeper, smokier note, so the soup tastes more like a slow-cooked ham dinner. Keep the pieces diced so they distribute through the bowls.
Make a vegetarian version
Leave out the cooked ham and use low-sodium vegetable broth in place of the chicken broth. The soup will lose the ham’s salty, smoky depth, but onion, garlic, potatoes, cream, and cheddar still make a satisfying meatless bowl. Keep the remaining ingredients and cooking stages the same.
Choose a milder cheddar
Replace the sharp cheddar with the same amount of mild cheddar for a softer, less assertive cheese flavor. It still melts into the cream, but the ham and potato will stand out more than the cheese. Shred it from a block for the smoothest finish.
Storage and Reheating
- Refrigerator: Refrigerate in a covered container within 2 hours and use within 3 to 4 days. The soup will thicken as it chills.
- Freezer: Freeze in airtight portions for up to 2 to 3 months. Cream-based soup can separate or turn slightly grainy after thawing, so the texture may be less smooth.
- Reheating: Warm gently on the stovetop over low heat, stirring often, until the soup reaches 165°F. Avoid a hard boil, which can make the dairy and cheese texture less even.
Questions That Come Up When Making This Slow-Cooker Soup
Crockpot Creamy Ham and Potato Soup with Cheddar
Ingredients
Equipment
Method
- Add the potatoes, onion, ham, garlic, chicken broth, salt, and pepper to a 6-quart slow cooker and stir to combine.
- Cover and cook on LOW for 7 to 8 hours or HIGH for 3 1/2 to 4 1/2 hours, until the potatoes are very tender.
- Whisk the cornstarch and cold water in a small bowl until smooth, then stir the mixture into the soup.
- Cover and cook on HIGH for 15 to 20 minutes, until the soup has thickened.
- Turn off the slow cooker and stir in the heavy cream and cheddar until the cheese is melted.
- Serve hot.
