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Crockpot Creamy Ham and Potato Soup with Cheddar

Crockpot creamy ham and potato soup cooks low and slow until the potatoes are very tender, then thickens with cornstarch and cold water. Heavy cream and sharp cheddar make the broth rich and creamy.
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Prep Time 15 minutes
Cook Time 8 hours 20 minutes
Total Time 8 hours 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 434
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb russet potatoes peeled and cut into 1/2-inch cubes
  • 1 yellow onion medium, diced
  • 2 cups ham diced cooked
  • 2 cloves garlic minced
  • 4 cups low-sodium chicken broth
  • 0.25 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 1 cup heavy cream
  • 1.5 cups sharp cheddar cheese shredded

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Add the potatoes, onion, ham, garlic, chicken broth, salt, and pepper to a 6-quart slow cooker and stir to combine.
  2. 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.
  3. Whisk the cornstarch and cold water in a small bowl until smooth, then stir the mixture into the soup.
  4. Cover and cook on HIGH for 15 to 20 minutes, until the soup has thickened.
  5. Turn off the slow cooker and stir in the heavy cream and cheddar until the cheese is melted.
  6. Serve hot.

Notes

For the smoothest texture, turn off the slow cooker before stirring in the cream and cheddar. Refrigerate leftovers for 3–4 days; freezing is not recommended because the potatoes and cream may change texture. For a gluten-free meal, check that the broth and ham are certified gluten-free.