French Onion Beef and Noodles
Comforting French Onion Beef and Noodles: caramelized onions, savory beef, egg noodles, and melted c...
420
total time
6
servings
320 kcal
calories
Introduction: Why This Slow Cooker Cheesy Ham and Potato Soup Works
This Slow Cooker Cheesy Ham and Potato Soup is a classic comfort-food recipe that turns simple ingredients into a creamy, satisfying meal with minimal hands-on time. Using a slow cooker makes this dish ideal for busy weeknights, relaxed weekends, or for stretching leftover ham into multiple meals. The base combines tender diced potatoes, salty ham, aromatic aromatics like onion and garlic, and a rich, cheesy broth that thickens gently as it cooks. The slow, low heat allows flavors to meld and the potatoes to soften without becoming gluey, while the shredded cheddar adds depth and a luscious texture. Beyond being easy, this recipe is flexible and forgiving. Substitute different potato varieties, swap in smoked gouda or Monterey Jack, or add vegetables like corn or carrots for color and sweetness. It’s also a prime meal-prep candidate: the soup reheats beautifully, and its flavors often improve a day after cooking. For families, it's a hit with kids thanks to the creamy cheese, and for adults it makes a cozy bowl to sip during colder months. Nutrition-wise, the ham provides protein and savory flavor, while potatoes supply carbohydrates and potassium. To keep sodium in check, choose lower-sodium ham or rinse diced ham briefly, and use low-sodium broth. In the sections that follow you’ll find a clear ingredients list, step-by-step slow cooker instructions, tips to prevent common pitfalls, serving and garnish ideas, storage guidance, and answers to frequently asked questions. Whether you’re cooking leftover ham from a holiday dinner or starting from scratch with deli ham, this recipe gives you a reliable path to a bowl of warm, cheesy comfort that’s easy to make and easy to love.
Ingredients: What You Need for Cheesy Ham and Potato Soup
Gathering the right ingredients sets you up for a rich, flavorful slow cooker soup. This list highlights both essentials and optional additions so you can customize the recipe to taste and pantry availability. Core ingredients include diced ham (leftover holiday ham or cooked deli ham both work well), starchy potatoes such as Yukon Gold or Russets for creaminess, shredded sharp cheddar for bold cheesy flavor, a good-quality chicken broth for depth, onions and garlic for aromatic backbone, and a splash of heavy cream or half-and-half to finish the soup with silkiness. Butter and a little flour can form a simple roux if you prefer a thicker, more velvety texture, though many cooks rely on potato starch to naturally thicken the broth. Flavor enhancers to consider: a bay leaf, a pinch of smoked paprika for complementary smoky notes, and freshly ground black pepper. For lower-sodium diets, choose reduced-sodium broth and ham. Vegetable add-ins such as sweet corn, diced carrots, or celery add color and texture. Fresh herbs like chives or parsley brighten the final bowl. Measure ingredients ahead of time to make the cooking process seamless. For a 6-quart slow cooker, a typical ingredient set might include 3-4 cups diced ham, 6-8 cups peeled and diced potatoes (about 2–3 pounds), 1 medium onion, 2 cloves garlic, 4 cups low-sodium chicken broth, 1–2 cups shredded cheddar, 1/2–1 cup heavy cream, 2 tablespoons butter, 2 tablespoons flour (optional), and seasonings. Adjust quantities proportionally for larger or smaller cookers. Having these elements ready means you can assemble and set the slow cooker with confidence and minimal fuss.
Equipment and Prep: How to Get Ready Before You Cook
A few key tools make preparing this slow cooker soup easier and ensure consistent results. The central piece is a 4- to 6-quart slow cooker (crockpot). A 6-quart model is best for families or if you want leftovers; a 4-quart works well for smaller households. You’ll also want a chef’s knife for dicing ham and potatoes, a sturdy cutting board, measuring cups and spoons, a box grater for shredding cheese, and a large wooden spoon or heatproof spatula for stirring. If you plan to make a roux, a small skillet to melt butter and whisk in flour before adding to the slow cooker is useful. A potato peeler, colander to rinse potatoes, and a ladle for serving round out the essentials. Prep work helps the slow cooker do its job while keeping the hands-on time short. Peel and cube the potatoes into uniform bite-sized pieces to ensure even cooking; smaller cubes soften faster but may break down more and thicken the soup. Dice the ham into similar-sized pieces so each spoonful has balanced flavor. Shred the cheese and refrigerate it to help it melt smoothly later—cold cheese often helps prevent graininess. If using aromatics, finely chop the onion and mince the garlic. For a deeper flavor, you can sauté the onion and garlic in a little butter or oil for 3–5 minutes before adding to the slow cooker; this step is optional but adds an extra layer of caramelized sweetness. Assemble ingredients near the slow cooker and have a ladle and bowls ready for serving. If you plan to add dairy near the end of cooking, have your cream and cheese measured and ready to stir in during the final 20–30 minutes. Prepping thoughtfully makes the slow cooker assembly quick and reduces the chance of missing an ingredient or overcooking components.
Step-by-Step Cooking: Slow Cooker Instructions for Best Results
Follow these step-by-step instructions to produce a perfectly creamy, cheesy ham and potato soup using your slow cooker. Begin by layering ingredients: add diced potatoes to the bottom of the slow cooker, then scatter the diced ham on top. This helps the potatoes cook evenly in the broth. Add chopped onion and minced garlic, along with any optional veggies like diced carrots or corn. Pour in the chicken broth until the ingredients are mostly submerged; avoid overfilling the cooker, and leave a bit of headspace for bubbling. Season with salt sparingly at this stage if using regular ham, since ham can be salty. Add black pepper, a bay leaf, and a pinch of smoked paprika or cayenne for subtle warmth if desired. Stir gently just to combine. If you plan to thicken with a roux, prepare it in a small skillet by melting 2 tablespoons of butter and whisking in 2 tablespoons of flour until bubbly and lightly golden; let it cool slightly, then stir into the slow cooker. Another option is to let the potatoes break down and naturally thicken the broth during cooking. Set the slow cooker on LOW for 6–8 hours or HIGH for 3–4 hours. Cooking times vary by slow cooker and potato size. Check for potato tenderness at the shorter end of the time range to avoid overcooking. During the final 20–30 minutes of cooking, stir in the heavy cream and shredded cheddar until melted and smooth. If the soup seems too thin after adding dairy, mash a few potato cubes against the side of the cooker and stir to release starch. Taste and adjust salt and pepper before serving. Remove the bay leaf and garnish with chopped chives, parsley, or extra cheese.
Tips, Tricks and Variations to Customize the Soup
This slow cooker soup is highly adaptable. Use these tips and variations to tweak the dish for dietary needs, flavor preferences, or whatever you have on hand. For a lighter version, substitute half-and-half or whole milk for heavy cream and reduce the cheese to 1 cup; use more potato to help thicken the broth. For extra richness, stir in a dollop of cream cheese or grated Parmesan during the final minutes. To make the soup gluten-free, skip the flour roux and rely on potato starch—mash a few potato pieces to thicken—or use a gluten-free flour blend. Protein swaps: leftover roast chicken or turkey works well in place of ham. For smoky depth without ham, add a teaspoon of smoked paprika and a few drops of liquid smoke, or include a diced smoked sausage. Cheese variations: sharp cheddar provides classic tang, while Monterey Jack or gouda offers a milder, creamier melt. To add green vegetables, stir in chopped kale or spinach during the last 10–15 minutes of cooking so they wilt but retain color. Make-ahead and freezing tips: the soup freezes well without dairy. If you plan to freeze, cook the base (potatoes, ham, broth, aromatics), cool completely, then freeze in portions. When reheating, thaw overnight and warm on the stovetop, then stir in cream and cheese at the end for best texture. To reduce sodium, choose low-sodium broth and rinse the ham briefly to remove surface salt. For a thicker, creamier texture without extra dairy, cook slightly longer on low so potatoes break down more, then blend 1–2 cups of soup with an immersion blender before stirring the cheese back in.
Serving and Final Presentation: Garnishes, Sides and Pairings
Presentation elevates this cozy soup from simple comfort food to a memorable meal. Ladle the soup into warmed bowls and top with a sprinkle of finely chopped chives, scallions, or flat-leaf parsley for fresh color and subtle bite. A small handful of extra shredded sharp cheddar on top adds visual appeal and melty decadence. Crisp bacon crumbles or toasted breadcrumbs provide textural contrast, while a drizzle of olive oil or a swirl of sour cream introduces richness. Pairings: hearty breads are natural companions. Serve with crusty baguette slices, buttery garlic bread, or a warm biscuit to sop up the creamy broth. For a lighter side, crisp green salad with a bright vinaigrette cuts through the richness. If you enjoy wine pairings, a crisp unoaked Chardonnay or a medium-bodied Pinot Noir complements the smoky ham and cheddar. For beer lovers, a brown ale or amber ale matches the soup’s hearty flavors. Portioning and plating tips: for family-style serving, present the slow cooker on the table with bowls and garnishes nearby so guests can customize their bowl. For a more composed presentation, wipe bowl rims clean and place a small mound of chopped chives and a few croutons on top. If serving as part of a multi-course meal, keep portions modest and offer the soup as a starter alongside a light salad or roasted vegetable side. Final touches matter: warm bowls, freshly cracked black pepper, and a handful of microgreens or sprouts elevate the bowl visually and texturally. These small details make the soup feel restaurant-quality while keeping preparation effortless—particularly helpful when cooking for guests or turning leftover ham into a special home-cooked dinner.
Storage, Reheating and Meal Prep Ideas
Proper storage and reheating extend the life of this slow cooker soup and make it an excellent choice for meal prep and leftovers. Store cooled soup in airtight containers in the refrigerator for up to 3–4 days. If you plan to freeze portions for long-term storage, omit dairy before freezing. Freeze the base (potatoes, ham, broth, aromatics) in freezer-safe containers or resealable bags for up to 3 months. Thaw in the refrigerator overnight before reheating, then add heavy cream and shredded cheese at the end to preserve texture and flavor. Reheating tips: gently warm refrigerated soup on the stovetop over low to medium heat, stirring frequently to prevent scorching. If the soup has thickened in the fridge, add a splash of broth or milk while reheating to loosen it, then finish with cream for richness. Avoid high heat when adding cheese; low, steady warmth helps the cheese melt smoothly. An immersion blender can refresh the texture if the soup seems grainy—blend briefly to smooth, then reintroduce a small handful of cheese and stir until melted. Meal-prep ideas: portion soup into individual microwave-safe containers for grab-and-go lunches. For a complete meal, pair with a side salad and a whole-grain roll. Turn leftovers into new dishes: use the soup as a sauce over baked potatoes, spoon it into a pie crust for a savory pot pie, or bake it topped with breadcrumbs and extra cheese for a gratin-style casserole. These repurposing ideas reduce food waste and keep weeknight dinners varied.
Nutrition, Dietary Notes and Frequently Asked Questions
Nutritional profile: This soup is a comforting source of carbohydrates from potatoes and protein from ham and cheese. Calorie and sodium content vary considerably based on ham type and cheese quantity. To reduce sodium, opt for low-sodium broth and lower-sodium ham or rinse diced ham before adding. Use reduced-fat dairy options for fewer calories, but expect a lighter mouthfeel. Common FAQs: Q: Can I use frozen potatoes? A: Yes—frozen diced potatoes can be convenient. Add them partway through cooking to avoid overly soft, mushy pieces, especially if using a fast-cooking frozen variety. Q: Can I make this on the stovetop? A: Absolutely. Cook potatoes in broth until tender, then stir in ham, cream, and cheese over low heat until combined. Q: How do I prevent cheese from getting grainy? A: Use freshly shredded cheese rather than pre-shredded varieties (which often contain anti-caking agents) and add it over low heat at the end to melt gently. Q: Can I make this dairy-free? A: Substitute full-fat coconut milk for cream and use a dairy-free cheese alternative; texture and taste will differ but remain satisfying. Allergies and substitutions: For gluten-free diets, skip flour and use cornstarch or potato starch to thicken if needed. For vegetarian variation, omit ham and add smoked mushrooms or liquid smoke with extra beans or lentils for protein. If managing saturated fat, choose lower-fat cheese and milk alternatives. This recipe’s flexibility means it can be tailored to many dietary needs without sacrificing the core comforting flavors. If you have a specific dietary restriction not covered here, share the details and we’ll provide a targeted substitution plan to keep the soup delicious and accessible.
Slow Cooker Cheesy Ham and Potato Soup
Hearty slow cooker cheesy ham and potato soup — an easy, comforting crockpot recipe using leftover ham. Perfect for weeknights and meal prep.
total time
420
servings
6
calories
320 kcal
ingredients
- 🥔 4 cups diced potatoes (peeled or unpeeled)
- 🍖 1 1/2 cups cooked ham, diced
- 🧅 1 small onion, chopped
- 🍗 3 cups chicken broth
- 🥛 1 cup milk
- 🥫 1 can (10.5 oz) cream of chicken soup
- 🧀 2 cups shredded cheddar cheese
- 🧄 1/2 tsp garlic powder
- 🧅 1/2 tsp onion powder
- 🧂 Salt and pepper to taste
- 🌿 Fresh parsley for garnish (optional)
instructions
- 1. Add the diced potatoes, cooked ham, chopped onion, chicken broth, milk, and cream of chicken soup into your slow cooker.
- 2. Stir all ingredients together until well combined.
- 3. Season the mixture with garlic powder, onion powder, salt, and pepper to your liking.
- 4. Cover the slow cooker and cook on low heat for 6 to 7 hours, or until the potatoes are tender and fully cooked.
- 5. About 30 minutes before serving, uncover the slow cooker and stir in the shredded cheddar cheese.
- 6. Continue cooking uncovered for 30 minutes more, stirring occasionally, until the cheese has melted and the soup has a creamy texture.
- 7. Taste and adjust seasoning if necessary.
- 8. Ladle the soup into bowls, garnish with fresh parsley if desired, and serve warm. Enjoy your hearty and comforting cheesy ham and potato soup!
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