Can I make potato soup ahead of time?

Yes! Potato soup makes amazing leftovers. It stays good in the refrigerator for up to 4 days. To reheat, microwave a bowl at a time or in a large pot on the stovetop.

How do I make dairy-free potato soup?

Replace the whole milk with canned coconut milk then follow the recipe as directed. Canned coconut milk is naturally creamy which makes it perfect for dairy-free soup!

Can I use a ham bone instead of chopped ham in soup?

It's best to use chopped up ham in this recipe. A leftover ham bone or ham hock won't yield as much meat for this ham soup.

Can this slow cooker ham potato soup recipe be made on the stovetop?

Yes, simply add the potatoes, onion, carrots, celery, ham, chicken broth, and pepper to a large stockpot or pot on the stovetop. Bring to a boil, reduce the heat, and cover with a lid. Simmer for 30 minutes or until the potatoes are fork tender. Remove the lid and use a potato masher to mash the potatoes with the vegetables and ham. Then, stir in the flour and milk and put the lid back on. Simmer for an additional 15 minutes to allow the soup to thicken. Remove the lid and serve hot.

Crockpot Ham and Potato Soup (Using Leftover Ham)

Ingredients

Units Scale

6 Russet potatoes, washed, peeled, and diced
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 8–ounce uncured ham steak, chopped into bite-sized pieces
4 cups reduced-sodium chicken broth
1/4 teaspoon ground black pepper
1/4 cup all-purpose flour (for gluten-free, use a gluten-free baking flour; I used the Bob’s Gluten-Free Baking Flour)
1 cup whole milk or full-fat coconut milk for dairy-free diets
2 tablespoons chopped green onions (optional, for topping)

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Instructions

In the base of a slow cooker, add the potatoes, onion, carrots, celery, ham, chicken broth, and pepper. Cover and cook on low for 7 hours or high for 4 hours.
When the cook time is up, remove the lid and use a potato masher to mash the potatoes with the vegetables and ham.
Then, stir in the flour and milk and put the lid back on. Cook for an additional 15 minutes to allow the soup to thicken.
Remove the lid and serve hot.

Notes

You can leave the potatoes unpeeled if you wish. I peel mine for a creamier result with no skins.

You can add salt to season, but I find that there is enough of a salty flavor from the ham pieces.
Store any leftovers in an airtight container for up to 4 days. Reheat before serving. You can also freeze the leftovers up to 2 months.
If you want a cheesy ham and potato soup, stir in shredded cheddar cheese just before serving! You could also add a canned of rinsed and drained white beans to the recipe if you want to add more fiber to the soup.
STOVEPOT directions: add the potatoes, onion, carrots, celery, ham, chicken broth, and pepper to a large stockpot or pot on the stovetop. Bring to a boil, reduce the heat, and cover with a lid. Simmer for 30 minutes or until the potatoes are fork tender. Remove the lid and use a potato masher to mash the potatoes with the vegetables and ham. Then, stir in the flour and milk and put the lid back on. Simmer for an additional 15 minutes to allow the soup to thicken. Remove the lid and serve hot.

Author: Carrie Forrest, MPH in Nutrition
Prep Time: 20 minutes
Cook Time: 7 hours 15 minutes
Category: Main dish
Method: Slow cooker
Cuisine: American
Diet: Gluten Free

Nutrition

Serving Size: 1/6 of recipe
Calories: 338
Sugar: 3.7 g
Sodium: 897.6 mg
Fat: 10 g
Saturated Fat: 7.8 g
Carbohydrates: 48.5 g
Fiber: 4.2 g
Protein: 16 g
Cholesterol: 17 mg