Dinner

Slow Cooker Ham and Potato Soup Recipe

ByJack Voss March 12, 2026March 12, 2026

Introduction

This Slow Cooker Ham and Potato Soup is a hearty and comforting meal perfect for chilly days. Easy to prepare and full of savory flavors, it’s a great way to enjoy a satisfying homemade soup with minimal effort.

A white bowl filled with creamy soup that has a thick texture, showing chunks of pinkish ham pieces and white potato bits mixed throughout. Thin strands of orange shredded cheese are scattered on top, along with small green herb pieces sprinkled across the surface. A metal spoon is partially dipped into the soup on the right side of the bowl. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

32 ounces frozen potatoes O’Brien (1 bag)
4 cups chicken broth
16 ounces diced ham
1 cup diced celery
1 teaspoon salt
1 teaspoon pepper
4 tablespoons butter
1.5 cups half and half
1/2 cup sour cream
Shredded cheddar cheese (for topping)
Sliced green onions (for topping)
Sour cream (optional topping)

Instructions

Step 1: Add the frozen potatoes, chicken broth, diced ham, celery, salt, pepper, and butter to the slow cooker.
Step 2: Cover and cook on high for 4-5 hours or on low for 6-8 hours until the potatoes and celery are tender.
Step 3: Stir in the half and half and sour cream. Use a potato masher to mash some of the potatoes into the soup to thicken it. Stir well to combine.
Step 4: Serve hot, topped with shredded cheddar cheese, sliced green onions, and extra sour cream if desired.

Tips & Variations

For a creamier texture, blend a portion of the soup before adding half and half.
Substitute ham with cooked bacon or smoked sausage for a different smoky flavor.
Add a pinch of smoked paprika or cayenne pepper for a subtle kick.
Use heavy cream instead of half and half for a richer soup.
Include diced carrots or onions with the celery for extra depth of flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. You can also freeze the soup for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A close-up view of a white bowl filled with creamy soup showing about three layers. The base layer is thick and creamy white, filled with small pieces of potato and bits of celery, slightly chunky in texture. On top, there are small chunks of pink ham scattered evenly, adding a meaty texture. Bright orange shredded cheddar cheese is draped over the soup in thin strands as the third layer. Small green parsley bits are sprinkled across the top for color contrast. A silver spoon stands inside the bowl, resting on the right edge. The bowl sits on a white marbled surface that adds subtle texture to the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without a slow cooker?

Yes, you can prepare this soup on the stovetop. Simmer the ingredients in a large pot over medium heat until the potatoes and celery are tender, about 30-40 minutes. Then proceed with adding the half and half and sour cream.

Is it necessary to use frozen potatoes O’Brien?

No, you can substitute with fresh diced potatoes, but cooking time may vary. Frozen potatoes O’Brien add convenience and include peppers and onions for extra flavor.