slow cooker creamy potato, ham & cheese soup

Name: Slow Cooker Creamy Potato, Ham & Cheese Soup
Prep time: 45 min
Cook time: 4 h
Yield: 6
Cuisine: American
Ingredients: 2 large baking potatoes, peeled and cut into 1” cubes; 1 medium yellow onion, diced; 1 cup(s) honey baked or thick-cut deli ham, cut into small cubes; 15 ounce(s) chicken stock; 1 can(s) condensed cream of mushroom soup; 1 teaspoon(s) garlic salt; 3/4 teaspoon(s) black pepper; 6 slice(s) bacon, cooked and crumbled; 3/4 cup(s) heavy cream; 1-1/2 cup(s) sharp cheddar, shredded; 1/2 package(s) cream cheese; 12 slice(s) french baguette, warmed

50 Pinches 1 Photo

Cindy DeVore

Amissville, VA

Updated on Jan 1, 2022

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!

Rate

prep time 45 Min

cook time 4 Hr

method Slow Cooker Crock Pot

yield 6 serving(s)

Ingredients

2 large baking potatoes, peeled and cut into 1” cubes
1 medium yellow onion, diced
1 cup honey baked or thick-cut deli ham, cut into small cubes
15 ounces chicken stock
1 can condensed cream of mushroom soup
1 teaspoon garlic salt
3/4 teaspoon black pepper
6 slices bacon, cooked and crumbled
3/4 cup heavy cream
1-1/2 cup sharp cheddar, shredded
1/2 package cream cheese
12 slices french baguette, warmed

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

Step 1

Turn your slow-cooker on high to get it hot while you’re cutting up ingredients.

Step 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.
Step 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.
Step 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.
Step 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.
Step 6

Wrap the sliced baguette in foil and heat it at 275 degrees until soup is ready to serve.
Step 7

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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