Easy Crockpot Leftover Ham and Potato Soup

Wondering what to do with leftover Easter ham? This easy crockpot ham and potato soup is your answer. It’s creamy, hearty, and loaded with flavor. The recipe is so easy, you can put it together in just a few minutes before you walk out the door in the morning. Grab this easy Crock Pot leftover ham potato soup recipe for dinner tonight. So cozy and comforting!

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The Story Behind This Ham and Potato Soup

This recipe has a special place in my heart, and it all started with a woman named Nancy.

My dad worked at a power plant, and Nancy was a nurse at the local hospital next door. Whenever one of his workers got ill, they would go to Nancy for help. She was known for her kindness and her gift for caring for people. A few years later, my husband went to work at that same hospital, and he got to know Nancy and the medical staff there as well. She even came to visit us when our daughters were born.

One summer, when our girls were young, Nancy invited our family to a Sunday picnic at her home. She served the most wonderful, warm, and filling ham and potato soup I had ever tasted. It was the kind of meal that wraps around you like a hug. Nancy was generous enough to share her recipe with me that day, and I have been making it ever since, tweaking it here and there over the years to make it our own.

Every time I make this soup, I think of Nancy, that sunny afternoon, and the sweet memories of our girls running around her yard. That is the kind of recipe this is, one that feeds your family and your heart at the same time. It is the perfect recipe for when you have a lot of leftovers from this easy Crockpot Easter Ham recipe.

This leftover ham soup is one of those dump-and-go crockpot recipes that the whole family looks forward to. Set it on low in the morning and come home to a pot of thick, comforting soup that smells absolutely incredible. It works just as well after Christmas as it does after Easter.

The secret to making this soup really creamy and rich is the flour and sour cream mixture you stir in at the end. It takes about 2 minutes and it transforms a good soup into a truly great one.

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Why You’ll Love This Crockpot Ham and Potato Soup

• Just a few minutes of prep, the slow cooker does all the work
• The best way to use up leftover Easter or holiday ham
• Thick, creamy, and incredibly comforting on a cool spring evening
• Tastes like it simmered all day because it did
• Works on low all day or high for a shorter cook time

Ingredients for Easy Crock Pot Leftover Ham & Potato Soup

• 2 cups leftover ham, cubed into 1/2-inch pieces (ham steaks work great if you don’t have leftovers)
• 4–5 medium potatoes, peeled and diced into 1/2-inch chunks (Russet or Yukon Gold)
• 2 carrots, peeled and diced
• 1 medium onion, diced
• 2 stalks celery, diced
• 1 cup corn, canned (drained) or frozen
• 2–3 cloves garlic, roughly chopped
• 1 teaspoon dried rosemary leaves
• Black pepper, to taste
• 4 cups vegetable broth
• 2 cup water
• 1/4 cup all-purpose flour
• 1 cup milk (any kind, half and half or heavy cream makes it even richer)
• 1/2 cup sour cream
• Crusty or rustic bread for serving

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Equipment Needed

• 6-quart slow cooker or Crock-Pot: This is the one I use every week.
• Cutting board and sharp knife
• Small mixing bowl (for the creamy thickener)
• Cooking spray for the inner pot

How to Make Easy Crock Pot Leftover Ham & Potato Soup

Step 1: Prep the ham and vegetables.
Trim any large pieces of fat from the ham and cut into 1/2-inch bite-size pieces. Peel and dice the potatoes and carrots into uniform 1/2-inch chunks so they cook evenly. Dice the onion, celery, and garlic. Pro tip: Uniform cuts matter here — pieces that are too large will still be firm when everything else is done.

Step 2: Add everything to the Crock-Pot.
Spray the inner pot lightly with cooking spray. Add the ham, potatoes, carrots, onion, celery, corn, garlic, rosemary, black pepper, vegetable broth, and water. Do not add the flour, milk, or sour cream yet (those go in at the end). Stir everything together.

Step 3: Cook low and slow.
Set the Crock-Pot to low for 6 hours or high for 4 hours. When done, the potatoes should be completely fork-tender and the broth a rich, savory color. Pro tip: If using frozen corn, add it straight to the pot; there’s no need to thaw first.

Step 4: Make the creamy thickener.
In a small bowl, add the flour. Slowly whisk in the cold milk, a little at a time, until completely smooth with no lumps. Stir in the sour cream until combined. Pour this mixture into the hot soup and stir it in well. Pro tip: Adding the milk slowly to the flour prevents lumps. Don’t dump it all in at once.

Step 5: Finish and serve.
Replace the lid and cook on high for another 30 minutes until the soup is hot, bubbly, and thick. Ladle into bowls and serve with a swirl of extra sour cream on top and a thick slice of crusty bread on the side.

Storing and Reheating Crockpot Ham and Potato Soup

Store leftover ham and potato soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or milk if it’s thickened too much in the fridge. This soup also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

Variations for Crockpot Ham and Potato Soup

• Substitute heavy cream for milk for an even richer, more indulgent soup
• Add a cup of shredded sharp cheddar cheese in the last 30 minutes for cheesy ham potato soup
• Swap rosemary for thyme if you prefer
• Use chicken broth instead of vegetable broth for a slightly richer base
• Add a handful of kale or spinach in the last 20 minutes for extra nutrition
• Use diced ham steaks from the store if you don’t have holiday leftovers
• Leave out the flour and sour cream for a lighter, broth-based version

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