Slow Cooker Cheesy Ham and Potato Soup Recipe
Embrace a Warm, Comforting Hug in a Bowl
Indulge in the soothing, creamy delight of Slow Cooker Cheesy Ham and Potato Soup. This recipe is crafted to offer a sense of comfort that wraps around you with each spoonful. With tender ham, hearty potatoes, and a rich, cheesy broth, it’s the perfect companion on chilly days or whenever you crave a cozy meal. Let’s dive in and explore this recipe from ingredients to cooking tips that make it a breeze for you to create, even on the busiest days!
Ingredients Overview
Each ingredient brings its own magic to the pot, creating a medley of flavors that will make your home smell heavenly.
- Diced Ham (4 cups) – A touch of saltiness and depth from the diced ham adds richness to the soup and pairs beautifully with cheese.
- Chicken Broth (6 cups) – Acts as the base for our soup, blending all the flavors together for a smooth, hearty consistency.
- Diced Potatoes (4 cups) – Potatoes make the soup thick and filling. For the best results, use Russet or Yukon Gold potatoes.
- Diced Onions (1 cup) – Brings a slight sweetness to the soup while balancing the savory flavors.
- Diced Celery (1 cup) – Adds subtle flavor and texture, plus a hint of earthiness.
- Diced Carrots (1 cup) – These bring a natural sweetness and gorgeous color to the soup.
- Minced Garlic (2 cloves) – Provides a warm, fragrant foundation that enhances every other ingredient.
- Salt (1 tsp) and Black Pepper (½ tsp) – Simple yet essential to elevate the flavors in every bowl.
- Milk (1 cup) – Adds a light creaminess and rounds out the soup’s texture.
- Shredded Cheddar Cheese (1 cup) – The star of the show! This cheese melts into the soup, adding a creamy, savory layer.
Step-by-Step Cooking Instructions
Step 1: Combine the Main Ingredients
In your slow cooker, add the diced ham, chicken broth, potatoes, onions, celery, carrots, minced garlic, salt, and pepper. Give everything a good stir to blend all the flavors together. Set your slow cooker on low for 6-8 hours or on high for 3-4 hours. This slow simmer allows all the ingredients to infuse and develop their flavors beautifully.
Step 2: Add Milk and Cheese
About 30 minutes before the end of cooking, stir in the milk and shredded cheddar cheese. Let it continue cooking until the cheese is fully melted and the soup is heated through. This step is key to achieving a creamy, cheesy texture.
Step 3: Serve and Enjoy!
Once the cheese has melted and the soup is hot, ladle it into bowls and serve immediately. For an extra touch, garnish with more cheese, a sprinkle of fresh chives, or a dash of black pepper.
Helpful Tips for a Seamless Cooking Experience
- Tip #1: Use Pre-Diced Ingredients – To save time, you can buy pre-diced ham and pre-chopped vegetables.
- Tip #2: Choose Starchy Potatoes – Starchy potatoes like Russet or Yukon Gold make the soup creamier and more cohesive.
- Tip #3: Don’t Rush the Cooking – Slow cooking allows flavors to meld, so avoid lifting the lid frequently as it can reduce cooking effectiveness.
- Tip #4: Taste Test for Salt – Since ham can vary in saltiness, adjust salt levels to taste after the soup has cooked.
- Tip #5: Blend for Extra Creaminess – For a velvety finish, blend a portion of the soup and then stir it back in.
- Tip #6: Fresh vs. Pre-Shredded Cheese – Freshly shredded cheese melts smoother and tastes better in the soup.
- Tip #7: Garnishing Ideas – Try garnishing with a little sour cream, crispy bacon bits, or freshly cracked black pepper for added flair.
- Tip #8: Use a Slow Cooker Liner – For easier cleanup, use a slow cooker liner.
- Tip #9: Doubling the Recipe – This recipe doubles well if you’re cooking for a larger group or want leftovers.
- Tip #10: Keep Dairy for Last – Add milk and cheese at the end to avoid curdling during cooking.
- Tip #11: Customize the Cheese – Feel free to mix in other cheeses, like Gouda or mozzarella, for a different flavor profile.
- Tip #12: Add Herbs for Extra Flavor – Fresh or dried herbs like thyme, rosemary, or bay leaves can enhance the taste.
- Tip #13: For a Thicker Soup – Add a tablespoon of flour to the milk before mixing it into the soup.
- Tip #14: Watch the Potatoes – Cut the potatoes uniformly for even cooking.
- Tip #15: Keep Cheese from Clumping – Toss the cheese in a little cornstarch to help it melt evenly.
- Tip #16: Add Spice with Paprika – A dash of paprika or chili powder can add warmth.
- Tip #17: Sauté Garlic for Added Flavor – Sautéing the garlic briefly before adding to the slow cooker enhances its flavor.
- Tip #18: Avoid Overcooking Cheese – Overcooked cheese can get grainy, so add it near the end of cooking.
- Tip #19: Reheat Gently – When reheating leftovers, warm the soup gently on the stove over low heat to keep the cheese smooth.
- Tip #20: Store Properly – Store leftovers in an airtight container in the fridge for up to 3 days.
Storage and Reheating Tips
- Storing Leftovers – Allow the soup to cool, then transfer it to airtight containers. It can be refrigerated for up to 3 days.
- Freezing – This soup freezes well for up to 3 months. Just leave out the cheese and milk and add them in once reheated.
- Reheating – Reheat gently on the stove over low heat or in the microwave, stirring frequently to prevent the cheese from separating.
Frequently Asked Questions
Q1: Can I use frozen potatoes?
Yes, frozen diced potatoes work well in this recipe. Just add them directly to the slow cooker without thawing.
Q2: Can I use a different type of broth?
Absolutely! Vegetable or beef broth will alter the flavor slightly but are great substitutes.
Q3: Can I make this soup without cheese?
Yes, you can omit the cheese for a lighter soup, although it will lose some creaminess.
Q4: What other types of cheese can I use?
Feel free to experiment with Gouda, Swiss, or mozzarella.
Q5: Is this soup gluten-free?
Yes, as written, this recipe is gluten-free.
Q6: Can I make this on the stovetop?
Yes, simmer the ingredients for about 2 hours, then add milk and cheese before serving.
Q7: Can I add other vegetables?
Absolutely! Corn, green beans, or bell peppers can add extra color and flavor.
Q8: How do I make the soup thicker?
For a thicker consistency, blend part of the soup or add a flour slurry before adding milk.
Q9: Can I use dairy-free milk?
Yes, but choose a neutral milk like almond or oat to avoid flavor changes.
Q10: Does this freeze well?
Yes, freeze without the cheese and milk, then add them once reheated.
Q11: What if my soup is too salty?
Add extra potatoes or a splash of water to balance the salt.
Q12: How can I make it spicier?
Add red pepper flakes, diced jalapeños, or a dash of hot sauce.
Q13: Can I use leftover ham?
Yes! Leftover ham is perfect for this recipe.
Q14: Will low-fat milk work?
Yes, but it won’t be as creamy as whole milk.
Q15: Should I peel the potatoes?
It’s optional. Leaving the skin on adds texture and nutrients.
Q16: Can I use canned potatoes?
Yes, but add them in the last hour so they don’t get mushy.
Q17: Can I substitute the garlic?
If you’re out of fresh garlic, use ½ tsp garlic powder.
Q18: How long should I cook it on high?
3-4 hours should be sufficient.
Q19: What can I serve with this soup?
Crusty bread, biscuits, or a simple green salad make great sides.
Q20: Can I double the recipe?
Yes, just ensure your slow cooker has enough room
