Crockpot Ham and Potato Soup (6 Ingredients)
This creamy Crockpot Ham and Potato Soup has just 6 ingredients and cooks to perfection in the slow cooker. The ham hock infuses the soup with a smoky and the meat is so tender it falls off the bone. Customize with your favorite toppings on the side.
Servings: 18 servings
Calories: 127kcal
Ingredients
- 2 20 ounce bags diced potatoes and onions
- 1 pound smoked ham hocks
- 32 ounces chicken broth
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 5 ounce can evaporated milk
- 1-1 ½ cups milk amount as desired
- Optional Toppings: fresh chives, hot sauce, shredded cheese, cooked bacon crumbles, sour cream
Instructions
- To a Crockpot, add the potatoes and onions, ham hocks, broth, garlic powder, salt, and black pepper. Stir until combined.
- Cover and cook on low 6-7 hours or high 3-4 hours, or until the potatoes are fork tender. Crockpot time and temperature can vary, so adjust according to your make and model. For optimal ham hock tenderness, cook on low. If cooking on high, consider checking the potatoes tenderness at 2 hours to determine if you’ll need 1 or 2 more hours.
- Transfer the ham hocks to a plate. Once they’re cool enough to handle, remove the meat and chop. Discard the fat and ham bone.
- Plunge a potato masher into the crockpot 15-20 times, or until half of the potatoes are mashed.
- Stir the ham and evaporated milk into the soup.
- Add milk to desired texture. Taste and adjust seasonings as desired.
- Ladle soup in bowls and serve with garnishes on the side.
Video
Notes
Approximate nutrition information is for 1 cup of soup.
-
- Low and Slow Cooking: For the most tender and flavorful ham hocks, cook on low heat for an extended period. This allows the meat to become fall-apart tender and infuses the broth with rich flavors. If cooking on high, consider checking the potatoes tenderness at 2 hours to determine if you’ll need 1 or 2 more hours.
-
- Vegetable Additions: Enhance the nutritional content of the soup by adding additional vegetables such as carrots, celery, or leeks. These vegetables add depth of flavor and complement the ham and potatoes beautifully.
-
- Spice It Up: Add a dash of hot sauce, red pepper flakes, or cayenne pepper for a spicy kick. You can also experiment with different herbs and spices such as thyme, rosemary, or smoked paprika.
-
- Creamy Base Alternatives: Instead of evaporated milk, consider using heavy cream, half-and-half, whole milk, or coconut milk. Each option will impart a unique flavor to the soup.
-
- Different Potatoes: While using pre-cut potatoes saves time, you can also cube potatoes from scratch if desired. Simply clean and peel (or not peel) 8 chop russet potatoes. You'll need about 8 cups for this recipe. You can also experiment with Yukon Gold potatoes or red potatoes for a creamier texture and sweeter flavor.
-
- Onion: If opting out of the pre-cut potato and onion blend and chopping fresh potatoes instead, you'll need to also chop 1 large onion (about 1 ½ cups chopped) for the soup.
-
- Vegetarian Variation: Make a vegetarian version of the soup by omitting the ham hocks and using vegetable broth instead of chicken broth. Add extra vegetables and seasonings to enhance the flavor.
-
- Cheesy Twist: Stir in freshly shredded sharp cheddar cheese or grated Parmesan cheese during the last 30 minutes of cooking for an added cheesy twist.
-
- Ham Hock Tips: If your ham hocks don’t yield the desired amount of meat, add cooked and crumbled bacon or cubed and browned ham. You can substitute ham hocks with other types of meat such as smoked ham, diced ham, or even bacon in place of ham hocks. Adjust the cooking time and seasoning accordingly based on the type of meat you choose. It's a great way to use leftover holiday ham!
-
- Refrigerating: Allow the potato soup to cool to room temperature before storing it. Transfer to one airtight container or divide into smaller portions. Consume it within 3-4 days to maintain optimal freshness and flavor.
-
- Freezing: For longer storage, freeze leftover soup for up to 2-3 months. Ensure there is some space at the top of the freezer-safe container or bag to allow for expansion during freezing. When ready to use, transfer it to the refrigerator a day before to thaw slowly. Alternatively, you can thaw it in the microwave or on the stovetop over low heat.
-
- Reheating: Reheat refrigerated or thawed ham and potato soup on the stovetop over medium heat or in the microwave. Stir occasionally to ensure even heating. Make sure the internal temperature reaches a safe level (165°F) before consuming. While it's safe to freeze potato soup, repeated freezing and thawing can negatively impact the texture and flavor.
Nutrition
Calories: 127kcal | Carbohydrates: 8g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 31mg | Sodium: 395mg | Potassium: 228mg | Fiber: 1g | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 1mg
Tried this recipe?Mention @dinnerin321 or tag #dinnerin321!