Potato soup is one of my favorite things to make (and eat), especially during the fall/winter months. I know it may not look like the most amazing thing, but the flavor is out of this world! And to make it even better, it’s a super simple, no-fuss crockpot meal. I’ll keep this short because you’re obviously here to get the most amazing crockpot ham and potato soup recipe, so I’ll jump into it now, but before I do, I want to mention that if you have a smaller crockpot, I recommend halving the recipe!
Ingredients
- 4 pounds potatoes (I typically use Yukon Gold, but Russets are great too!)
- 2 yellow onions
- 4 stalks celery
- 2 cups diced ham
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons chicken bouillon*
- 6 cups water (5 would be just fine, if you want a really thick soup)*
- 1 stick butter
- 2/3 cup flour
- 24 ounces evaporated milk
- 2 cups shredded cheese (I use fiesta/Mexican blend, but cheddar would be great too)
- 1 cup sour cream
Directions
- Prep all your veggies and ham.
- Peel, wash, and dice potatoes into 1/2″ pieces.
- Wash and slice celery to preferred size; I slice mine down the center and then cut them to about 1/4″ thickness.
- Dice onions into about 1/2″ pieces.
- Dice ham to preferred size; I diced mine quite small – about 1/4″ – but some people may prefer larger pieces.
- Dump potatoes, celery, onions, and ham into crockpot.
- Sprinkle salt, pepper, and chicken bouillon on the veggies and ham.
- Pour 5-6 cups of water into the crockpot.
- Stir to combine all the ingredients.
- Cook on high for 4-5 hours, or on low for about 8.
- Once potatoes are fully cooked, start on your roux.
- Once roux is thick, pour it into the crockpot.
- Add cheese and sour cream.
- Stir to combine and enjoy!
Roux
- In a medium saucepan, melt one stick of butter over medium heat.
- Add flour and whisk to combine. Continue to whisk and cook for a minute or two.
- Slowly pour evaporated milk into saucepan, whisking constantly.
- Continue to whisk until you have a very thick roux; this will take approximately 10-15 minutes.
Notes
- Instead of using bouillon and water, you can use 5-6 cups of chicken broth – bouillon is just what I personally keep on hand.
- You can also add carrots to the recipe and top each bowl with green onions, a little extra cheese, bacon bits, etc; they would all make incredible additions!
- This soup will thicken more as it cools and makes for great leftovers!
Try this recipe out and let me know what you think in the comments below! You can watch me make it here!
This recipe was adapted from Gimme Some Oven’s slow cooker potato soup.