Cheesy crockpot potato soup with ham is the kind of meal that makes you forget about fancy restaurants – it’s just pure, honest comfort that fills your belly and warms your soul. I still remember the first time Betty made this soup on a gray Sunday afternoon, when the whole house smelled like melting cheese and smoky ham. She had leftover ham from Easter dinner and a bag of potatoes that needed using, and what came out of that slow cooker was pure magic. The potatoes broke down just enough to thicken the broth naturally, the cheddar melted into golden ribbons, and every spoonful tasted like a hug from the inside out. Betty always said the best recipes are the ones that practically cook themselves while you’re off doing something else, and this soup proves her right every single time. Time to get that crockpot working for you.
What Makes This Cheesy Crockpot Potato Soup So Special
This crockpot potato soup with ham has been feeding Betty’s family for years, and it’s one of those recipes that gets requested every time the weather turns cold. There’s something about coming home to a house that smells like creamy cheese and savory ham that just makes everything feel right with the world.
Uses simple pantry staples and leftover ham you likely already have
Comes together in minutes of prep with 4-6 hours of hands-off cooking
Delivers consistently rich, creamy results without constant stirring
Adapts easily to what’s in your fridge – bacon, chicken, or keep it vegetarian
Creates that perfect balance of thick, velvety texture with tender potato chunks
Tastes even better the next day when the flavors have had time to get cozy together
Betty’s learned over the years that the best comfort food doesn’t need to be complicated – it just needs to be made with good ingredients and a little bit of patience.
Ingredient Spotlight
Russet potatoes form the backbone of this soup, breaking down slightly as they cook to create natural thickness while still holding their shape for that satisfying bite. I always choose russets because their starchy texture makes the soup creamy without needing a ton of extra dairy.
Cooked ham brings smoky, salty depth that makes this soup taste like Sunday dinner in a bowl. Betty’s secret is using leftover holiday ham when she has it, but deli ham or even ham steak works beautifully when diced into small cubes.
Sharp cheddar cheese delivers that tangy, bold flavor that makes every spoonful irresistible. In my kitchen, I prefer freshly shredded cheese over pre-shredded because it melts smoother and doesn’t have those anti-caking agents that can make the soup grainy.
Heavy cream adds luxurious richness and helps the soup coat your spoon just right. If you’re looking for a lighter version, half and half works too, though you’ll lose a bit of that decadent texture Betty’s family loves.
Chicken broth creates the flavorful base that ties everything together. I’ve learned that low-sodium broth is essential here since the ham and cheese both add plenty of salt on their own.
Cornstarch slurry is the secret weapon for achieving that perfect thick, creamy consistency without any flour taste. Betty always makes this at the end of cooking to control exactly how thick the soup becomes.
Garlic powder and onion powder build savory depth without requiring any sauteing or extra steps. After years of making this, I’ve discovered that these two simple seasonings are all you really need alongside the natural flavors from the ham and cheese.
How to Make Cheesy Crockpot Potato Soup with Ham
Step 1. I’ve learned that starting with everything cold in the crockpot is actually ideal – just add your 6 cups diced russet potatoes (cut into ½-inch cubes), 1 diced yellow onion, 2 cups diced cooked ham, 3 cups chicken broth, 1 ½ teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and ½ teaspoon black pepper right into the pot. Set it to low for 6 hours or high for 4 hours, then walk away.
Step 2. Betty’s tip: About 30 minutes before serving, check if your potatoes are fork-tender by piercing one with a fork – it should slide in easily with just a little resistance.
Step 3. In a small bowl, mix 2 tablespoons cornstarch with 2 tablespoons cold water until completely smooth with no lumps. Through trial and error, I learned that whisking this slurry thoroughly before adding it prevents any chalky texture.
Step 4. After years of making this cheesy crockpot potato soup with ham, I discovered the key is adding the 2 tablespoons butter, your cornstarch slurry, 1 cup heavy cream, and 1 ½ cups shredded sharp cheddar all at once. Stir everything gently but thoroughly to combine.
Step 5. Betty always lets the soup cook for another 20-30 minutes on low after adding the dairy and cheese so everything melds together into that dreamy, thick consistency. Resist the urge to crank up the heat – patience makes perfect here.
Step 6. I’ve found that giving the soup a good stir right before serving redistributes all that melted cheese and helps you see if it needs any final seasoning adjustments.
Keeping This Soup Fresh
Store your cheesy crockpot potato soup with ham in airtight containers in the refrigerator for up to 4 days. I typically use glass containers with tight-fitting lids, which Betty taught me keeps the soup freshest and prevents it from absorbing any fridge odors. The soup will thicken considerably as it sits, which is completely normal – the starches from the potatoes continue to absorb liquid even after cooking.
Betty’s freezing method works well for this soup, though I’ll be honest that the texture can change slightly when frozen. The cream may separate a bit and the potatoes can become slightly grainy. If you do freeze it, use freezer-safe containers and leave about an inch of headspace for expansion. It’ll keep for up to 2 months. When you’re ready to use it, thaw overnight in the refrigerator rather than at room temperature.
For the best texture, I reheat by transferring the soup to a pot on the stove over medium-low heat, stirring frequently. Add a splash of chicken broth or cream if it seems too thick – usually about ¼ to ½ cup does the trick. The microwave works in a pinch, but reheat in 2-minute intervals and stir between each one to prevent hot spots and ensure even heating. Betty always said slow and gentle wins the race when it comes to reheating cream-based soups.
Cheesy Crockpot Potato Soup with Ham
Creamy, cheesy potato soup with smoky ham that cooks itself in the slow cooker. Perfect comfort food that tastes even better the next day.
Add 6 cups diced russet potatoes (cut into ½-inch cubes), 1 medium diced yellow onion, 2 cups diced cooked ham, 3 cups chicken broth, 1 ½ teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and ½ teaspoon black pepper to the crockpot. Set to low for 6 hours or high for 4 hours.
About 30 minutes before serving, check if potatoes are fork-tender by piercing with a fork.
In a small bowl, mix 2 tablespoons cornstarch with 2 tablespoons cold water until completely smooth with no lumps.
Add 2 tablespoons butter, the cornstarch slurry, 1 cup heavy cream, and 1 ½ cups shredded sharp cheddar cheese to the crockpot. Stir gently but thoroughly to combine.
Cook for another 20-30 minutes on low until thick and creamy.
Taste and adjust salt if needed, since ham and cheese saltiness can vary by brand.
Ladle into bowls and top with chopped green onions if desired. Serve hot.
Notes
Not dicing potatoes small enough can lead to uneven cooking. Add cheese at the end to prevent curdling. The cornstarch slurry is essential for thick texture. Can substitute frozen hash browns (5 cups, no need to thaw). For vegetarian version, omit ham and use vegetable broth. Soup thickens as it sits – add broth or cream when reheating.
Perfect Partners for Cheesy Crockpot Potato Soup
Crusty sourdough bread is Betty’s go-to because that tangy flavor and crispy crust are perfect for dunking into the creamy soup. The contrast between the crunchy bread and smooth soup makes every bite interesting. If you’re looking for something homemade, try our easy homemade focaccia bread for a delicious twist.
Simple green salad with vinaigrette cuts through all the richness with bright, acidic notes. I usually dress mine with a basic olive oil and red wine vinegar dressing with a touch of Dijon mustard – nothing fancy, just something fresh and crisp.
Roasted broccoli with garlic adds a healthy vegetable element and a bit of char that complements the smoky ham. Betty often roasts hers at 425°F for about 20 minutes until the edges get nice and crispy. For a cheesy twist, check out our garlic parmesan roasted broccoli.
Buttermilk biscuits are a Midwest classic alongside any soup, and they’re wonderful for soaking up every last drop from your bowl.
Crispy bacon strips on the side add extra smokiness and crunch for those who want even more savory goodness. My grandkids love crumbling their bacon right into their soup bowls.
Apple slices with sharp cheddar make a surprisingly perfect side – the sweet-tart crunch of fresh apples balances all that creamy, cheesy richness beautifully.
FAQs
Can I use frozen hash browns instead of fresh potatoes? I recommend using about 5 cups of diced frozen hash browns – no need to thaw them first. Betty’s discovered they actually work beautifully in the crockpot and save you all that peeling and dicing time.
Why did my cheese get grainy or separated? To prevent this issue, always add the cheese at the very end of cooking and keep the temperature on low. High heat causes the proteins in cheese to seize up and separate from the fat, creating that grainy texture nobody wants.
Can I make this soup ahead of time? Many home cooks find success with prepping everything the night before – dice your potatoes, onions, and ham, then store them separately in the fridge. In the morning, just dump everything into the crockpot and turn it on before you head out.
What if I don’t have heavy cream? The best approach I’ve tested is using half and half or even whole milk for a lighter version. You’ll get a thinner consistency, but it’s still delicious. Just add an extra tablespoon of cornstarch to your slurry if you want it thicker.
