This Crock Pot Creamy Potato and Ham Soup is so flavorful and perfect for leftover ham. Packed full of potatoes, ham, cream and seasoning! A DELICIOUSLY CREAMY CROCK POT SOUP This Crock Pot Creamy Potato and Ham Soup is a hearty, stick-to-your-ribs soup that is a whole meal and not just a prelude to the main course. Whenever I make ham, I make enough so that I always have leftovers for sandwiches and to make this soup! What is perfect about making this in the crock pot is the ham really has time to release a ton of flavor into the soup. We absolutely love this soup and you can just serve it up with some warm crusty bread and it makes the best dinner for those cool fall nights! FREQUENTLY ASKED QUESTIONS: Do I have to use instant potatoes? No, if you don’t want to use instant potatoes in this recipe, you can omit them, but you’ll probably want to use something else to thicken the soup. If you don’t want to thicken this soup up using instant potatoes, you can make a cornstarch slurry of 3 Tablespoons of cornstarch with 3 Tablespoons of water. Whisk then add to the slow cooker. Stir and bring up to high heat until the soup has thickened to your likeness.  What can I use instead of ham? If you don’t have diced ham, you could use diced rotisserie chicken instead. Or you could throw in a couple of chicken breasts to this mixture. After they are cooked, take them out and dice them up. Can I make this soup ahead of time and reheat it later? Yes, you can definitely make this soup ahead of time! Once cooked, let the soup cool to room temperature, then store it in an airtight container in the refrigerator. When you’re ready to reheat, you can warm it on the stovetop over medium heat, in the microwave, or pop it back in the slow cooker. If the soup has thickened too much after being refrigerated, you can add a splash of broth or milk to loosen it up a bit. What are some good toppings or sides to serve with this soup? Some great toppings for Crock Pot Ham and Potato Soup include shredded cheese, crispy bacon bits, chopped green onions, or a dollop of sour cream. As for sides, warm crusty bread or a few pieces of Skillet Cornbread, a simple green salad, or Garlic Bread pair well with the hearty, creamy texture of the soup. Can I make this on the stovetop instead? Yes, you’ll prep all ingredients as you would the slow cooker version. Then toss everything in the pot and cook for about an hour or so on medium-low heat. Then mash the potatoes and add your instant potato flakes to thicken it up during the last little bit of cooking time. How do I store leftover soup? Once your leftover Slow Cooker Potato and Ham Soup has cooled down to room temperature, transfer leftovers to an airtight container and keep in the fridge for up to 3-4 days. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) baby potatoes– you can swap these little potatoes out for Russet potatoes, if desired. I just wouldn’t use a waxy potato like a red potato – they don’t soak up the broth as well as other potatoes. small smoked ham– The ham gives this soup such great flavor and all of that gets infused as it cooks low and slow. Use leftover ham or buy a small smoked ham and dice it up. carrot and onion – you could also add diced celery if you like. dried parsley – this is optional. It adds color but if you don’t have it on hand, there’s no need to go buying it just to make this. dried thyme– I don’t think I love any herb quite as much as thyme. It is absolutely perfect for soups because it adds flavor without overpowering the other ingredients. chicken broth – if necessary, you can use a low or no sodium chicken broth or you can try your hand at making your own Homemade Chicken Broth. heavy cream – the heavy cream adds richness and thickness so it is best to use it. I suppose you could use milk but you won’t get the same level of creaminess. instant potato flakes– if you need a different swap for these, check out the Frequently Asked Questions section above to see what other suggestion I have. These add thickness as well as providing more of a potato flavor. Instant potato flakes are fabulous for thickening soups and stews! HOW TO MAKE CROCK POT HAM AND POTATO SOUP: In a 6 quart (or larger) slow cooker, add in cubed potatoes. Then place in diced ham. Next, toss in diced onions and carrots. Sprinkle with parsley, thyme and black pepper. Pour chicken broth over mixture. Then cover slow cooker with the lid and cook on low for 6-8 hours. Then, take out about 4 cups of the little potatoes and mash them up. Then put the mashed potatoes back into the slow cooker. Pour in heavy cream. This next part is optional but I love the texture that it gives the soup. It thickens it up just a little bit. Pour in one cup of instant potato flakes. Then stir well. Put the lid back on and cook for another 15 minutes. And serve! This is delicious served with a nice loaf of warm, crusty bread. Makes 12 (1 cup) servings. CRAVING MORE RECIPES? 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Course SoupCuisine American Prep Time 10 minutes minutesCook Time 8 hours hoursTotal Time 8 hours hours 10 minutes minutes Servings 12 Calories 250kcal Author Brandie @ The Country Cook Ingredients3 pounds little potatoes, cut into quarters (about 6-7 cups)3 cups diced ham1 large carrot, diced1 medium onion, diced2 teaspoons dried parsley (optional)1 teaspoon dried thyme½ teaspoon black pepper6 cups chicken broth (can use low or no sodium)1 ½ cups heavy cream1 cup instant potato flakessalt (to taste) InstructionsIn a 6 qt (or larger) slow cooker, add in 3 pounds little potatoes, cut into quarters, 3 cups diced ham, 1 large carrot, diced and 1 medium onion, diced. Sprinkle with 2 teaspoons dried parsley, 1 teaspoon dried thyme, and 1/2 teaspoon black pepper. Pour 6 cups chicken broth over mixture. Cover slow cooker with the lid and cook on low for 6-8 hours.Then take out about half of the cooked potatoes and mash them up. Put the mashed potatoes back into the slow cooker.Pour in 1 1/2 cups heavy cream. Stir well. Slowly add in 1 cup instant potato flakes, a little at a time, and stir until it's reached your desired consistency (you may not use the full cup, it just depends on how thick you want the soup). Put the lid back on and cook on low for another 15 minutes. Taste and add salt (to taste). Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 250kcal | Carbohydrates: 27g | Protein: 9g | Fat: 12g | Sodium: 829mg | Fiber: 3g | Sugar: 2g