Slow Cooker Ham and Potato Cheese Soup
User Reviews
4.4
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Prep Time
10 mins
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Cook Time
8 hrs
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Total Time
8 hrs 10 mins
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Servings
6
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Calories
420 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Slow Cooker Ham and Potato Cheese Soup
Description
Slow Cooker Ham and Potato Cheese Soup features frozen hash browns, diced ham, onions, and chicken broth slow-cooked together with garlic powder and thyme for seasoning. The addition of cream cheese blended with some soup creates a creamy base, while shredded sharp cheddar cheese adds a pronounced cheese flavor and richness when stirred in off the heat. The slow cooker cooks the ingredients gently over eight hours on low, allowing flavors to deepen and the potatoes to soften thoroughly.
The soup has a smooth yet hearty texture, combining creamy cheese and tender potato chunks. The seasoning from thyme and garlic powder complements the smoky ham. After cooking, it’s enhanced with salt and black pepper to taste and garnished with dried parsley. It pairs well with plain bread and butter to soak up the broth.
For best melting results, shredding cheddar from a block cheese at home is recommended rather than using pre-shredded cheese, which can affect texture and melting. Serve the soup warm, ideally soon after cooking, to maintain the creamy consistency and melted cheese texture.
Ingredients
- 32 ounces hash browns frozen, southern style
- ½ cup yellow onion diced
- 32 ounces chicken broth
- 1 ½ cups ham diced
- ½ teaspoon garlic powder
- ½ teaspoon thyme dried
- ¼ teaspoon black pepper
- 8 ounces cream cheese low-fat
- 8 ounces cheddar cheese shredded (see note!, sharp
- salt to taste
- black pepper to taste
- parsley for garnish, dried
Instructions
- To a 6-quart slow cooker, add the frozen hash brown potatoes, onion, chicken broth, ham, garlic powder, thyme, and pepper. Stir everything together.
- Cover and cook on LOW for 8 hours without opening the lid during the cooking time.
- When the cooking time is up, add the cream cheese to a blender, and scoop a ladleful of broth and hot potatoes into the blender with the cream cheese. (You just need enough soup to get the blender moving.) Cover and blend until smooth.
- Pour the cream cheese mixture back into the rest of the soup still in the slow cooker. Add the shredded cheddar and stir until melted.
- Check the seasoning and add salt and pepper to taste as needed. Serve warm with bread and butter.
Notes
- Use block cheddar cheese shredded fresh at home for smoother melting and better texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 420 kcal
% Daily Value*
| Calories | 420kcal | 21% |
| Carbohydrates | 37g | 12% |
| Protein | 24g | 48% |
| Fat | 21g | 32% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 73mg | 24% |
| Sodium | 1243mg | 52% |
| Potassium | 277mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 591IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 335mg | 34% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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