Description
Crockpot Potato Soup is a creamy, cheesy, and comforting meal that is perfect for cold days, rainy evenings, or an easy family dinner. This slow cooker potato soup combines tender potatoes, savory ham, crispy bacon, sweet corn, carrots, onions, and cheddar cheese in a rich and creamy broth. The slow cooker does most of the work, making this hearty soup an easy recipe to prepare when you want a warm and satisfying meal without spending hours in the kitchen.
Ingredients
- 3 pounds Yukon Gold potatoes, diced into ¾– to 1-inch cubes
- 1 cup diced ham, such as ham steak or leftover ham
- 1 cup diced carrots
- 1 cup corn, frozen or canned and drained
- 1 medium onion, diced
- 4 cups chicken broth
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- 8 ounces sharp cheddar cheese, shredded
- 1½ cups milk, divided
- 2 tablespoons cornstarch
- Fresh parsley, optional, for garnish
Optional Toppings
- Chopped parsley
- Sliced green onions
- Extra shredded cheddar cheese
- Sour cream
- Crackers
Instructions
1. Prepare the Ingredients
Wash and dice the potatoes, ham, and carrots into small bite-sized pieces. Dice the onion, preparing the ingredients into similar-sized pieces helps everything cook evenly.
2. Add the Ingredients to the Crockpot
Place the diced potatoes, ham, carrots, corn, onion, chicken broth, salt, and black pepper into a 5- or 6-quart slow cooker.
3. Slow Cook the Soup
Cover the crockpot and cook on low for 5 to 6 hours or on high for 3 to 4 hours. The soup is ready for the next step when the potatoes are fork-tender.
4. Adjust the Texture
For a chunky potato soup, leave the potatoes as they are. If you prefer a smoother and thicker texture, use a potato masher or immersion blender to mash some of the potatoes directly in the crockpot.
5. Make the Cornstarch Slurry
In a small bowl, combine the cornstarch with ¼ cup of the milk. Stir until the cornstarch has completely dissolved and there are no lumps.
6. Add the Milk
Pour the cornstarch mixture into the crockpot and stir well. Add the remaining 1¼ cups of milk and mix until everything is combined.
7. Add the Cheddar Cheese
Gradually add the shredded cheddar cheese, stirring after each addition. Adding the cheese slowly helps it melt evenly throughout the soup.
8. Thicken the Soup
Cover the crockpot and cook on high for another 30 minutes. This gives the soup time to thicken and allows the cheese to fully blend into the creamy base.
9. Add the Toppings
Taste the soup and adjust the salt and pepper if needed. Garnish individual bowls with fresh parsley, green onions, extra cheddar cheese, or sour cream.
Notes
Serving Tips
- Serve the crockpot potato soup hot in bowls with your favorite toppings.
- Garnish with cheddar cheese, chopped green onions, fresh parsley, or a spoonful of sour cream.
- Serve with crusty bread, dinner rolls, garlic bread, crackers, or cheddar bread for dipping.
- Pair the soup with a simple green salad to balance its rich and creamy texture.
- For a heartier meal, serve it alongside ham and cheese sliders, turkey sandwiches, or roast beef sandwiches.
- If the soup becomes too thick before serving, stir in a little warm milk or chicken broth until it reaches your preferred consistency.
Storage Tips
- Allow leftover soup to cool slightly before transferring it to an airtight container.
- Store the soup in the refrigerator for up to 3 to 4 days.
- The soup will naturally thicken as it chills. Add a little milk, broth, or water when reheating if needed.
- Reheat gently on the stovetop over low to medium heat, stirring occasionally.
- Individual portions can also be reheated in the microwave, stirring between intervals for even heating.
- Avoid bringing the soup to a rapid boil when reheating because the dairy and cheese can separate.
- Freezing is not recommended because the milk and cheese may separate and develop a grainy texture after thawing and reheating.
