Prep time: 10 mins | Cook time: 6 hrs 40 mins | Total time: 6 hrs 50 mins | Servings: 8
This cheesy ham and potato soup is my favourite to welcome Fall. It’s so easy to whip up using just a few simple ingredients. All you need is to combine the ingredients in your crockpot and leave to cook. Once almost ready, stir in the cheese and sour cream, and in no time, you’ll have one of the best crockpot dishes in history!
Enjoy a packed full creamy soup packed with hearty potatoes and ham with all the melted cheese goodness in one pot any time of the year or to cosy up on cold nights. Easily prep this in ten minutes and let your crockpot do all the work for you.
INGREDIENTS
4 c. cooked cubed ham
3 large russet potatoes peeled and cut into cubes
1 c. onion diced
4 c. frozen-thawed or canned yellow corn
5 celery stalks diced
4 teaspoons minced garlic
½ teaspoon onion powder
2 tablespoons cornstarch
2 c. whole milk
3 c. vegetable broth
1 c. sour cream
2 c. freshly grated cheddar cheese
chopped parsley for garnishing
½ teaspoon garlic salt
½ teaspoon pepper
HOW TO MAKE CROCKPOT CHEESY HAM AND POTATO SOUP
Step 1: In a 6-quart crockpot, place the russet potatoes, ham, vegetable broth, corn, celery stalks, onion, garlic, garlic salt, onion powder, and pepper. Set to cook for 7 hours on a low setting. I recommend checking after 6 hours to see if the potatoes are already soft.
Step 2: Stir in the cornstarch and milk mixture in the last 30 minutes of cooking. Adjust the heat to high and finish cooking.
Step 3: Add the cheese and sour cream to the pot. Stir until incorporated and allow the soup to sit for a couple of minutes until the cheese has completely melted.
Step 4: Serve the cheesy ham and potato soup warm garnished with some freshly chopped parsley. Enjoy!
NUTRITION FACTS:
Calories: 421kcal, Carbohydrates: 40g, Protein: 24g, Fat: 19g, Saturated Fat: 10g, Cholesterol: 81mg, Sodium: 1499mg, Potassium: 820mg, Fiber: 5g, Sugar: 7g, Vitamin A: 860IU, Vitamin C: 18mg, Calcium: 349mg, Iron: 3.9mg
Ingredients
- 4 c. cooked cubed ham
- 3 large russet potatoes peeled and cut into cubes
- 1 c. onion diced
- 4 c. frozen-thawed or canned yellow corn
- 5 celery stalks diced
- 4 teaspoons minced garlic
- ½ teaspoon onion powder
- 2 tablespoons cornstarch
- 2 c. whole milk
- 3 c. vegetable broth
- 1 c. sour cream
- 2 c. freshly grated cheddar cheese
- chopped parsley for garnishing
- ½ teaspoon garlic salt
- ½ teaspoon pepper
Instructions
Step 1: In a 6-quart crockpot, place the russet potatoes, ham, vegetable broth, corn, celery stalks, onion, garlic, garlic salt, onion powder, and pepper. Set to cook for 7 hours on a low setting. I recommend checking after 6 hours to see if the potatoes are already soft.
Step 2: Stir in the cornstarch and milk mixture in the last 30 minutes of cooking. Adjust the heat to high and finish cooking.
Step 3: Add the cheese and sour cream to the pot. Stir until incorporated and allow the soup to sit for a couple of minutes until the cheese has completely melted.
Step 4: Serve the cheesy ham and potato soup warm garnished with some freshly chopped parsley. Enjoy!
