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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.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 portions
Course: Dinner, Main Course, Soup
Cuisine: American, Midwest
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups russet potatoes peeled and diced into ½-inch cubes
  • 1 medium yellow onion diced
  • 2 cups cooked ham diced
  • 3 cups chicken broth low sodium
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups sharp cheddar cheese shredded
  • 1 cup heavy cream
  • 2 tablespoons cornstarch
  • 2 tablespoons water for slurry
  • 2 tablespoons unsalted butter
  • 3 green onions chopped, optional for garnish

Equipment

  • 6-quart crockpot
  • cutting board
  • sharp knife
  • Measuring cups and spoons
  • Small mixing bowl
  • ladle
  • Cheese grater

Method
 

  1. 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.
  2. About 30 minutes before serving, check if potatoes are fork-tender by piercing with a fork.
  3. In a small bowl, mix 2 tablespoons cornstarch with 2 tablespoons cold water until completely smooth with no lumps.
  4. 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.
  5. Cook for another 20-30 minutes on low until thick and creamy.
  6. Taste and adjust salt if needed, since ham and cheese saltiness can vary by brand.
  7. 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.