Crockpot Loaded Ham and Cheddar Potato Soup Tips, FAQ & printable recipe

Tips for success

For a more rustic texture, use a potato masher to lightly crush some of the cooked potatoes directly in the slow cooker after the cooking time is finished. This releases more starch, further thickening the soup and creating a heartier mouthfeel. Be careful not to mash everything; leaving some chunks provides a pleasant contrast that makes the soup feel more homemade and substantial for a main course.

If you find the soup is too thick upon opening the lid, stir in a small amount of warm chicken broth or milk. Do this gradually to avoid making the soup too thin. Conversely, if you prefer a thicker soup, you can remove the lid for the last 30 minutes of cooking to allow some of the moisture to evaporate. Always taste and adjust the seasoning with salt or pepper only after the cheese has fully melted.

Variations

• Spicy Loaded Soup: Add a tablespoon of diced jalapeños or a dash of hot sauce to the liquid mixture before cooking to give the soup a gentle kick.
• Vegetable Boost: Incorporate a cup of frozen corn or diced carrots during the first phase of cooking to add extra color, texture, and natural sweetness to the bowl.

Storage and make-ahead

Fridge

Keep in the refrigerator for up to 3 days in an airtight container.

Freezer

Freeze for up to 2 months in freezer-safe bags or containers. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat gently on the stovetop over low heat, stirring occasionally, or in the microwave in 1-minute intervals until piping hot.

Store any leftovers in an airtight container to maintain freshness. Allow the soup to cool at room temperature for no more than two hours before placing it into the refrigerator.

Using shallow containers helps the soup cool more quickly and evenly, which is safer for food quality. Properly stored, the soup will retain its flavor and texture for several days, making it an excellent option for quick lunches throughout the week.

You can prepare the ingredients by dicing the ham and peeling the potatoes the night before, storing them in separate containers in the refrigerator. This significantly reduces the morning prep time.

However, do not combine the liquid ingredients with the raw potatoes and ham until you are ready to start the slow cooker, as the raw potatoes may begin to oxidize or change texture if left sitting in the liquid for too long before cooking.

Serving ideas

Serve this soup hot in deep bowls to retain its temperature. It pairs beautifully with crusty bread or warm garlic knots, which are perfect for dipping into the creamy base.

For a bit of extra brightness, garnish each bowl with a sprinkle of fresh chives or green onions just before serving. The contrast between the hot, creamy soup and the fresh, crisp garnish adds a professional touch to an easy meal.

Consider serving this alongside a simple side salad with a vinaigrette dressing to balance the richness of the cheese and cream. The acidity in the vinaigrette cuts through the savory profile of the soup, making for a more balanced dining experience.

Because the soup is quite filling on its own, a light salad is the ideal accompaniment to complete the meal without making it feel overly heavy or burdensome.

Frequently asked questions

Recipe card

Crockpot Loaded Ham and Cheddar Potato Soup

Prep 15 minCook 4 hRest 5 minTotal 4 h 20 minServes 6

Ingredients

• 2 cups diced ham
• 4 cups russet potatoes, peeled and cubed
• 1 cup shredded cheddar cheese
• 1/2 cup cooked bacon, crumbled
• 4 cups chicken broth
• 1 can (10.5 oz) cream of chicken soup

Instructions

1. 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.
2. 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.
3. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

420

Protein

18 g

Carbohydrates

35 g

Fat

22 g

Fiber

3 g

Sugar

4 g

Sodium

950 mg

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