Slow Cooker Ham and Potato Soup
User Reviews
4.6
-
Prep Time
10 mins
-
Cook Time
7 hrs
-
Total Time
7 hrs 10 mins
-
Servings
8
-
Calories
507 kcal
-
Course
Main Course
-
Cuisine
American
Slow Cooker Ham and Potato Soup
Description
Slow Cooker Ham and Potato Soup blends large diced potatoes, sweet onions, garlic, and diced ham cooked slowly in chicken broth with seasoned salt and black pepper. The soup is first cooked on high, then on low to develop flavor and tenderize the potatoes. Before serving, cream is stirred in and about half of the potatoes are mashed, leaving some chunks for texture. Shredded cheddar cheese is added last, melting into the soup to provide richness and depth. The soup is garnished with fresh parsley or chives for a mild herbal note.
The cooking method allows the ingredients to meld, creating a creamy yet chunky texture that highlights both tender and soft potatoes alongside savory ham. The seasoned salt and pepper give balanced seasoning without overpowering the mild potatoes and cheese.
This soup works well as a standalone meal, particularly in colder weather, offering a filling, warm dish that combines starch, protein, and dairy. Leftovers can be gently reheated, maintaining the creamy texture.
Ingredients
- 8 potato large
- 2 onion large; sweet
- 4 cloves garlic
- 6 cups chicken broth
- 1 Tablespoon seasoned salt
- 1 Tablespoon black pepper
- 2 cups ham diced
- water if needed
- 1 cup heavy cream
- 2 cups cheddar cheese shredded
- parsley or chives, to garnish
Instructions
- Peel and dice the potatoes into pieces about 1 inch in size. Chop the onions and mince the garlic cloves.
- Add the potatoes, garlic and onions to the slow cooker, along with the chicken broth. Add the salt, pepper, diced ham and stir well.
- If the potatoes are not covered by the broth add water to the slow cooker until the potatoes are just submerged.
- Put the lid on the slow cooker and set the it on high. Let it cook on high for about 4 hours, then reduce the setting to low. Let the soup continue to cook on low for 2-4 hours, until you are ready to eat.
- About 30 minutes before you are ready to serve the soup stir in the cream and turn the slow cooker to warm. Use a potato masher to mash about half of the potatoes, leaving some to give it a chunky texture. If you prefer a smoother texture you can use an immersion blender to blend all the potatoes.
- Let the soup sit on warm for about 30 minutes. Right before serving stir in the cheese.
- Serve garnished with chives or parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 507 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 507kcal | 25% |
| Carbohydrates | 47g | 16% |
| Protein | 21g | 42% |
| Fat | 27g | 42% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 87mg | 29% |
| Sodium | 2154mg | 90% |
| Potassium | 1193mg | 25% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 733IU | 15% |
| Vitamin C | 47mg | 52% |
| Calcium | 278mg | 28% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
