Real Recipes From Real Home Cooks ®

slow cooker creamy potato, ham & cheese soup

a recipe by
Cindy DeVore
Amissville, VA

When I had some leftover honey baked ham from Christmas this year, I decided to combine it with my creamy potato soup. With the addition of some baguette slices for dipping and a side salad, it was a hearty (and super easy) New Year’s Eve dinner for my family! If you don’t have honey baked ham, just buy some fresh deli ham. Make sure they slice it thick so that you can cut it into small cubes for the soup. Crumbled bacon in the last 30 minutes of cooking time gives this soup a delicious light, smoky flavor that will have everyone asking for seconds! This recipe makes about 6 servings. Enjoy!

serves 6
prep time 45 Min
cook time 4 Hr
method Slow Cooker Crock Pot

Ingredients For slow cooker creamy potato, ham & cheese soup

  • 2 lg
    baking potatoes, peeled and cut into 1” cubes
  • 1 md
    yellow onion, diced
  • 1 c
    honey baked or thick-cut deli ham, cut into small cubes
  • 15 oz
    chicken stock
  • 1 can
    condensed cream of mushroom soup
  • 1 tsp
    garlic salt
  • 3/4 tsp
    black pepper
  • 6 slice
    bacon, cooked and crumbled
  • 3/4 c
    heavy cream
  • 1-1/2 c
    sharp cheddar, shredded
  • 1/2 pkg
    cream cheese
  • 12 slice
    french baguette, warmed

How To Make slow cooker creamy potato, ham & cheese soup

  • 1
    Turn your slow-cooker on high to get it hot while you’re cutting up ingredients.
  • 2
    Add the first 7 ingredients to the slow-cooker, and stir up from the bottom to mix in the garlic salt and pepper with all ingredients.
  • 3
    Reduce slow-cooker to low heat. Cover and allow to cook for 3 to 3-1/2 hours, stirring each hour. Slow cooker times can vary. The goal is to cook the potatoes until just fork-soft.
  • 4
    When potatoes are cooked, add in the crumbled bacon, heavy cream, 1/2 cup shredded cheddar and cream cheese. Reserve the remaining shredded cheddar as a soup topping.
  • 5
    Continue to stir and break up the cream cheese until it’s smooth. Cover and cook for another 30 to 45 minutes, stirring occasionally.
  • 6
    Wrap the sliced baguette in foil and heat it at 275 degrees until soup is ready to serve.
  • Bowl of soup with cheese on top.
    When soup is smooth and creamy, ladle into bowls and top with shredded cheddar cheese. Serve with warmed baguette slices and enjoy!

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