Crockpot Loaded Ham and Cheddar Potato Soup Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are properly measured and prepared. Peel the potatoes and cut them into uniform one-inch cubes to ensure they cook evenly. Shred the cheddar cheese and ensure the bacon is fully cooked and crumbled ahead of time.

Have your slow cooker ready on a flat, heat-resistant surface. Assemble all necessary tools, including a glass pitcher for mixing the liquids and a sturdy whisk, to make the assembly process efficient once you start.

Instructions

Layering components

1. 1Layering the slow cooker
   Place the diced ham into the bottom of the slow cooker. Add the cubed russet potatoes on top of the ham in an even layer.
   Look for Ensure the potatoes are evenly distributed so they cook at the same rate throughout the pot.
   Tip Peel the potatoes consistently to ensure the texture remains uniform once the soup is finished cooking.

At this point, the slow cooker should be neatly layered with ham at the base and potatoes piled on top. The ingredients should look organized and ready for the liquid base. Check that you have used all the specified amounts of ham and potatoes before moving on to the liquid addition phase.

Adding toppings and liquid

2. 2Adding toppings and liquid
   Sprinkle the shredded cheddar cheese and crumbled cooked bacon over the potato layer. In a separate glass pitcher, whisk together the chicken broth and cream of chicken soup until smooth, then pour the mixture over the contents of the slow cooker.
   Look for The liquid should just cover the potatoes and ham to ensure everything simmers properly during the cooking process.
   Tip Whisking the broth and soup base thoroughly before pouring prevents clumps of condensed soup in the final bowl.

The cooker should now be topped with a generous layer of shredded cheese and bacon. The broth and cream of chicken soup mixture should be poured evenly over the top, ensuring that all components are slightly moistened. The ingredients should look fully integrated and ready to begin the slow simmer.

Slow cooking

3. 3Cooking the soup
   Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, ensuring the soup reaches an internal temperature of 165°F (74°C) to safely cook the poultry content in the soup base. Stir well before serving to combine all the melted cheese and cream into the broth.
   Look for The potatoes should be soft enough to break apart easily with a spoon, and the soup should have a thick, creamy consistency.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the soup is too thick after cooking, add a small splash of warm broth or milk to reach your preferred consistency.

The soup is ready when the potatoes are soft and the entire mixture has become a thick, creamy, and uniform consistency.

The cheese should be fully incorporated into the broth, and the bacon bits should be tender. Check the texture one last time to ensure everything is cooked through before serving.

Common mistakes

A common mistake is cutting the potato chunks too large, which can result in uneven cooking where the outside is mushy while the center remains hard. Avoid opening the lid during the cooking process, as this releases heat and moisture, significantly increasing the total cook time.

Another error is using pre-shredded cheese, which often contains anti-caking agents that prevent it from melting smoothly. Shredding your own cheese from a block ensures a much creamier and more consistent final consistency.

How to tell it’s done

The soup is finished when the potatoes are fork-tender and the cheese has completely melted into the broth. You can test for doneness by taking a piece of potato and pressing it against the side of the pot with a spoon; it should yield with no resistance.

The soup should be thick, creamy, and fragrant. The soup must reach an internal temperature of 165°F (74°C) to ensure the poultry ingredients are fully cooked.

• Poultry: 165°F (74°C) in the thickest part