Slow Cooker Creamy Ham Potato Soup with Green Beans Tips, FAQ & printable recipe

Tips for success

For the creamiest soup, use full-fat cream cheese and let it soften before adding. Cut it into small cubes so it melts more quickly and evenly.

If you prefer a thinner soup, add extra chicken broth or a splash of milk after cooking. If you want a thicker soup, mash a few of the potatoes against the side of the slow cooker before stirring in the cream cheese.

This soup is versatile—you can add other vegetables like carrots, celery, or corn. For a smoky twist, use smoked ham or add a pinch of smoked paprika.

If you like a little heat, stir in a dash of hot sauce or red pepper flakes before serving. The recipe is forgiving, so feel free to adjust the seasonings to your taste.

Variations

• Bacon and Cheddar: Replace the ham with cooked bacon, crumbled, and stir in 1 cup shredded sharp cheddar cheese after the cream cheese melts. The bacon adds smoky crunch, and the cheddar makes the soup extra indulgent.
• Vegetarian Version: Omit the ham and use vegetable broth instead of chicken broth. Increase the green beans and add a can of drained white beans for protein. The soup remains creamy and satisfying without the meat.
• Herbed Garden Soup: Add 1 cup diced carrots and 1 cup chopped celery along with the potatoes. Stir in 1 teaspoon dried thyme and 1 teaspoon dried rosemary with the onion soup mix for a more aromatic, garden-fresh flavor.
• Spicy Southwest: Add a drained can of diced green chiles and 1 teaspoon ground cumin with the vegetables. After cooking, stir in 1/2 cup sour cream and a handful of chopped fresh cilantro for a zesty, Southwestern twist.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of broth or milk.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently on the stovetop over medium-low heat, stirring occasionally, or in the microwave in 30-second intervals, until hot.

Store leftover soup in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it cools; add a little broth or milk when reheating to restore the desired consistency.

Reheat gently on the stovetop or in the microwave, stirring occasionally, until hot throughout.

This soup can be assembled the night before: layer all ingredients except the cream cheese in the slow cooker insert, cover, and refrigerate.

In the morning, add the cream cheese and cook on low as directed. Alternatively, cook the soup fully, let it cool, and refrigerate for up to 3 days before reheating.

Serving ideas

Serve this soup as a complete meal with crusty bread or a simple green salad on the side. It's hearty enough to stand alone, but a slice of sourdough or a dinner roll is perfect for soaking up the creamy broth. For a more substantial meal, serve over cooked rice or noodles.

For a garnish, sprinkle with fresh parsley, chives, or cracked black pepper. A dollop of sour cream or a sprinkle of shredded cheddar cheese can also add richness. This soup is best enjoyed hot, straight from the slow cooker, when the cream cheese is at its most luscious.

Frequently asked questions

Recipe card

Slow Cooker Creamy Ham Potato Soup with Green Beans

Prep 15 minCook 6 hTotal 6 h 15 minServes 6

Ingredients

• 2 cups diced cooked ham
• 1 1/2 lb baby potatoes, halved
• 1 lb fresh green beans, trimmed and cut into 2-inch pieces
• 1 oz packet dry onion soup mix
• 4 cups chicken broth
• 8 oz cream cheese, softened and cut into cubes

Instructions

1. Place the diced ham in an even layer at the bottom of a 6-quart slow cooker. Add the halved baby potatoes and the cut green beans on top. Sprinkle the dry onion soup mix over the vegetables.
2. Pour the chicken broth over the ingredients in the slow cooker. Ensure the liquid covers most of the vegetables, but it's okay if some pieces peek above the surface.
3. Place the cubed cream cheese on top of the soup. Do not stir it in; let it soften and melt as the soup cooks.
4. Cover the slow cooker and cook on low for 6 to 7 hours, until the potatoes are tender and the cream cheese has melted into the broth.
5. After cooking, stir the soup well to fully incorporate the melted cream cheese into the broth. The soup should be smooth and creamy.
6. Ladle the soup into bowls and serve hot. The ham, potatoes, and green beans should be evenly distributed in the creamy broth.

Contains: gluten, milk, celery

Estimated nutrition per serving

Calories

380

Protein

22 g

Carbohydrates

30 g

Fat

20 g

Automatic estimate from the ingredient list, not laboratory-verified.