Crockpot ham and potato soup is amazing! Use leftover ham or ham hocks to make this creamy bowl of comfort food for your family tonight.
Whether it is after Easter or Christmas and you need a great leftover ham recipe, or you found some cheap ham hocks, it’s a great choice either way.
Thick and creamy like chowder, you just throw it all in and go. Truly a dump dinner you’ll love.
Let’s talk a little bit about slow cooking shall we?? First off I have a few different varieties and I love them all. Each one has an occasion to be used like….
- This is my favorite 6 quart programmable one with a locking lid so it’s great for bringing to a potluck too.
- If you just want to serve a few appetizers you should get this one that sit side by side one another.
- I prefer not to use liners, but rather just spray olive oil inside before adding my food for easier cleanups.
Let me give you a peek of my pretty thang I bought recently. It goes with my kitchen so I can just leave it out on the countertop all the time. 😉
If you’ve never bought those weird looking bones with bits of meat surrounding them in the store, you should! OH How I love them.
Ham Hock Recipes
We have made slow cooker ham and beans before with dry beans from the beginning. That was amazing.
- Wanted to make something similar but faster so I created Instant Pot barley soup.
- Black eyed peas and ham is a great New Years dinner too, they’re known to be lucky you know.
I picked up a package of two of these at the store the other day. Total was 1.5 pounds and it was only $4.23. Talk about a cheap and easy Crockpot soup idea!
Here are a few questions you might have before you get started on this one.
Adding oven baked ham is the #1 answer! Of course seasonings are great too and those are a must in my book but a bit of bacon works too.
I add some heavy cream at the end with a bit of cornstarch whisked in as well. 2 tbsp is usually enough for us but if you wanted it even thicker you could add 3.
Certainly. The cream may separate a bit when reheated, just keep that in mind.
The flavor will remain but the look might be altered slightly. Store when cooled in airtight freezer bowls or bags up to 3 months.
This is in the midst of me prepping all the ingredients. It doesn’t take very long really.
Let’s talk about potatoes. I usually have a bag of russet in my pantry. We do live in Idaho so…….that’s a given.
Red are great too though. The biggest difference is how firm they are and remain during the cooking process. Even after 6 hours these held up really nice, just remember to not dice them up too small.
If you want it to be more creamy and delicious, rather than chunky then make them half this size you see above. You could also use an emersion blender when done right inside the Crock pot.
Ham and Potato Soup
This is what we used, below I have a list of alternatives you could use too.
- Ham hocks, or leftover ham
- Chicken broth
- or use bagged already cut in our Crockpot potato soup with frozen hashbrowns recipe
- Minced garlic
- Carrots and celery
- Heavy cream
- Oregano and Basil
- Garlic salt
Honestly, if all I have is vegetable broth, I would just use that. Use what you have on hand I say.
Here are some variations you could make to this that I have found:
- Dice up a ham steak instead of ham bones
- Slice lots of carrots and celery up and add those, or omit them all
- Keep it simple and only add salt and pepper instead of all the seasonings
- Top with green onions when serving a bowl of this slow cooker ham and potato soup
- Stir in shredded cheese at the end, or top each bowl with it
Do not cook on high, really. Low and slow is key when you’re making any type of Crockpot potato soup recipe.
At the end I wanted it to have a creamier base, but you could leave this part out and enjoy it as is. It would be amazing either way. After that heated up I thought it needed to be a bit thicker so cornstarch was added too.
It really is a super easy throw together meal. The only “work” in the middle is if you use ham bone you’ll want to remove the meat and fat mid way through.
Time needed: 6 hours and 30 minutes.
Crockpot Ham and Potato Soup
- Add ingredients
Put ham hocks in the middle of your pot with flat ends facing down.
Dice potatoes with skins on in 1/2″ squares (or so) and put those around hocks in pot.
Dice onions and throw those in too. Sprinkle in all seasonings and add pieces of celery and carrots if desired. Pour broth over everything.
Close lid and set to low for 6 hours. Lift lid and test potatoes, they should be tender. Take ham hocks out and on a cutting board remove bones and fat, discard.
Dice up tender meat and put that back into your slow cooker. Pour in 1 c of heavy cream and stir.
In a small bowl whisk together remaining 1/4 c. remaining heavy cream with cornstarch until smooth. Stir. Put lid back on and cook on low for 30 more minutes. Serve.
Sometimes I will add shredded cheddar cheese to the top when served…because that’s amazing too.
Printable recipe card is below with nutritional information such as calories and saturated fat listed too.
Other under 30 minute prep slow cooker recipes you might like are:
- Loaded baked potato soup in the slow cooker is amazing too.
- We make slow cooker mashed potatoes during the holidays.
- Baked potatoes in a Crockpot are great with our 5 ingredient chili too.
Want to see a few of my favorite things you might want to write on your Christmas list this year??!! 😉 Take a peek and see how many you might already have…twinsies!
Looking for more easy family recipes and tips? LIKE The Typical Mom Facebook page?
***** If you LOVED this recipe give it 5 Stars below and let everyone know what you thought about it. 😉
Crockpot Ham and Potato Soup
- 2 ham hocks ours were 1.5 lbs total, or 1.5 c. leftover ham
- 5 medium potatoes we used russet
- 1 onion diced
- 2 tbsp minced garlic
- 1.5 tsp salt
- 1/2 tsp pepper
- 1/2 tsp basil
- 1/2 tsp oregano
- 1 tsp garlic salt
- 1 c carrots we used baby carrots, cut in half, optional
- 2 stalks celery sliced, optional
- 32 oz chicken broth
- 1 1/4 c heavy cream
- 2 tbsp cornstarch optional to thicken
- Put ham hocks in the middle of your pot with flat ends facing down.
- Dice potatoes with skins on in 1/2" squares (or so) and put those around hocks in pot. Dice onions and throw those in too.
- Sprinkle in all seasonings and add pieces of celery and carrots if desired.
- Pour broth over everything. Close lid and set to low for 6 hours.
- Lift lid and test potatoes, they should be tender. Take ham hocks out and on a cutting board remove bones and fat, discard. Dice up tender meat and put that back into your slow cooker.
- Pour in 1 c of heavy cream and stir. In a small bowl whisk together remaining 1/4 c. remaining heavy cream with cornstarch until smooth. Stir that in.
- Put lid back on and cook on low for 30 more minutes. Serve.