This super easy Slow Cooker Ham and Potato Cheese Soup has no morning prep involved! Just dump, go, and come home to a delicious meal the whole family loves!
If you love creamy cheesy soup as much as I do, you have got to try this recipe for Slow Cooker Ham and Potato Cheese Soup. I work full-time, and I am often late getting out the door in the morning. With this soup, the morning prep is minimal and I can come home to a delicious meal. This crock pot soup recipe is the ultimate in comfort food and perfect for chilly evenings.
SLOW COOKER HAM AND POTATO CHEESE SOUP
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Ready to make some soup?! In the morning, pour in a box of chicken broth, diced ham, a bag of frozen southern style hash brown, a scoop of frozen onions, and some seasonings into your slow cooker. Set it for 8 hours on LOW. Now you can head off to work, run errands, and get on with your day. Then, when you arrive home all you have to do is blend up some of the soup liquid with cream cheese and stir in some freshly grated cheese. I also love to make some grilled Parmesan garlic bread (in the oven). It goes so good with this soup! I hope you enjoy one of my favorite no-fuss, best crock pot recipes!
What more crock pot dinner recipes?
- Crock Pot Cheesy Chicken, Bacon, and Tater Tot Bake
- Crock Pot Chicken Tortellini Soup
- Slow Cooker Pineapple Teriyaki Chicken
- Slow Cooker Cauliflower Cheese Soup
- Crock Pot Pizza Casserole
- More dinner recipes…
Tools used to make this Slow Cooker Ham and Potato Cheese Soup recipe
Crock Pot: I love this crock pot! The lid is very secure and I can pack it up and take it on the go if I’m heading to a potluck. This slow cooker is a workhorse in my kitchen and has worked great for years!
Blender: I love this blender! I use it to make everything from smoothies to soups. It can handle anything I throw at it and the puree comes out smooth.
Ingredients
- 32 ounce bag frozen southern style hash browns
- 1/2 cup yellow onion diced (I use frozen diced onion!)
- 32 ounces chicken broth
- 1 1/2 - 2 cups diced ham
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
- 8 ounces low-fat cream cheese
- 8 ounces sharp cheddar cheese shredded (see note!)
- Salt & pepper to taste
Instructions
- To a 6-quart slow cooker, add the frozen potatoes, onion, chicken broth, ham, garlic powder, thyme, and pepper.
- Cover and cook on LOW for 8 hours without opening the lid during the cooking time.
- When the cooking time is up, add the cream cheese to a blender, and scoop some broth and hot potatoes into the blender with the cream cheese, just enough to get the blender moving, cover and blend until smooth.
- Add the cream cheese mixture back into the rest of the soup in the slow cooker. Add the shredded cheese and stir until melted.
- Check seasoning and add salt & pepper to taste. Serve warm with bread and butter.
Notes
Nutrition
You may also like: Slow Cooker Chicken and Kale Gnocchi Soup
Angie says
Everyone absolutely loved this! I used Yukon gold potatoes, instead of the frozen hashbrowns
jessica weber says
It was good, but very rich. Yet, kids loved it and we will make it again. We are going to add bacon next time.
K says
Any suggestions for Instant pot?
Jennifer Kimmel says
I haven’t made this in the instant pot yet but it would probably need about 25 minutes at high pressure. Let me know if you try it!
Robin Scott says
I started off using my slow cooker but after leafing it all day, when I came home I found that my child had unplugged it to plug his charger in for his tablet and my soup was not even partially cooked. So in a big hurry, I made this soup with my instant pot and I since I was rushed, I pressure cooked it all,on high. I used raw Yukon gold potatoes and carrots, which only take 4 mins to fully cook at that setting, and so I went with mins on high, then released the pressure naturally. Next I ADDED the cheeses and set it to saute medium, for about 0 mins, and the soup ws done
It was delicious
Side note: I discovered that potatoes fully cook in 4 minutes by making a potatoes salad with my instant pot. Cut the potatoes and put them in the pot and set your raw eggs on top of them in the shell, cover 3/4 with water and set on high forn4 minutes, the eggs are perfectly hard boiled and the potatoes soft yet firm enough to not mush up when mixing
Robin Scott says
Sorry thats supposed to say for cooking minutes for cooking on high pressure, and 10 minutes on saute
Joette says
I’ve made this soup several times in a conventional slow cooker and it’s turned out great every time. I think it’s perfect.
I just got an Instant Pot that includes a slow cooker setting. Any changes I need to make or directions I need to follow?
Thank you.
Aubrey Cota says
Not if you plan on using it in its slow cooker function.
Julie Crawford says
Hello Sarah!
I was curious to know why we couldn’t add the cheese & cream cheese an hour prior to being done like some of your other recipes do? Or at least soften the cream cheese first in the microwave before adding it to the soup? Please be advised. Thanks!
Aubrey Cota says
What you would be trying to avoid here is the creamy products curdling or going sour in a bad way. It’s the reason you would avoid putting this type of ingredient in at the beginning. If you are looking to do it within the last hour of the cooking time, stirring it shouldn’t be a problem but just be sure to be thorough about it so there aren’t any chunks. I prefer last because the soup is hot enough to melt everything pretty quickly without having to pre-soften and blending it maintains the very creamy texture, it allows for added brightness as well.
ALLISON EVARTS says
Made this tonight and it was a big hit. I followed the recipe and it was delicious. Everyone had seconds and it is all gone. Thank you!
Aubrey Cota says
No leftovers, bummer because it’s even better the next day! Thank you, Allison. I’m so glad to hear it was such a hit.
Sharon says
Hello,
Is the ham already cooked or do we use uncooked ham?
Aubrey Cota says
We prefer cooked and already cubed ham as it makes it easier. Please use whichever type you prefer.
Julie says
Fabulous soup! I only had about a third of the cream cheese it called for and it was still very good. I look forward to making it again when i have more. Thanks for this great recipe.
Steph says
I follwed the instructions exactly, except that my hashbrowns had been thawed in the fridge. My “soup” was bone dry after 4 hours on Low. Thoughts on why?
Lisa says
Did you have the lid on? If it fit properly that shouldn’t happen. If it didn’t then your liquid boiled away in the steam. If there is no lid on or no properly fitting lid then you need to be around to keep adding more water to maintain the liquid level.
Jenny says
I’d love to make this but we don’t get frozen hash browns here … is there any way to make it with real potatoes?
Greg DeWolf says
This has become a favorite of mine. Easy, quick, and the added plus of having home smell so good! The soup is to die for and is at least a once a month dinner. With hot buttered sour dough French bread and it becomes a heavenly meal.
plasterer bristol says
This sounds lovely. Going to give this a go. thanks for sharing this recipe.
Simon
Grandma Kc says
Sarah, I had to come back and tell you — I didn’t get this made while I still had leftover Easter ham but I bought a ham steak on sale last week and made this 2 days ago — AWESOME!!!
Grandma Kc says
Yum! And I still have lots of leftover ham to use up so just printed this one. I love the idea of using frozen potatoes!
Linda says
I love to make slow cooker soups, so convenient, and tasty. I will add this one to my list.