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close up view of the ham and potato soup with a swirl of sour cream on top, in a white bowl on a white plate with a spoon on the bottom right and parsley and bread on the left side of the bowl on a blue table with a black and white striped napkin

Easy Crockpot Ham and Potato Soup


Units Scale
  • 2 cups of leftover ham, cubed (can use ham stakes if you do not have any leftover Easter or Christmas Ham)
  • 4 cups of potatoes, peeled and diced
  • 2 cups carrots, peeled and diced
  • 2 cups onion, diced
  • 1 cup of celery, diced
  • 1 cup of corn, canned or frozen
  • 2 cloves of garlic, rough chop
  • 1/4 teaspoon rosemary, dried leaves
  • 1/4 teaspoon black pepper
  • 4 cups of vegetable broth
  • 2 cups of water
  • 1/4 cup of flour
  • 1 & 1/2 cup of milk (any kind, or half and half or heavy cream)
  • 1/2 cup sour cream


  1. Take the leftover ham (or ham stake) and remove most of the fat and cut it into 1/2 bite sizes pieces. 
  2. Wash, peel, and chop the potatoes and carrots into uniform bite-size chunks of about 1/2 inch.
  3. Cut and chop the onion, garlic, and celery. 
  4. If the corn is frozen, warm it up in the microwave for 2 minutes. 
  5. Spray the inner pot of the Crock Pot. 
  6. Add the ham, potatoes, onion, carrots, celery, corn, garlic, rosemary, black pepper, vegetable broth, and water. (do not add the flour, milk, or sour cream at this time)
  7. Set the Crock Pot to low for 6 hours or high for 4. 
  8. When the cooking time is done add the flour to a small bowl, then slowly add the milk to make a smooth sauce, and add the sour cream and mix until smooth. Add this mixture to the soup and stir it in.   
  9. Replace the lid and let the soup cook at high for 30 minutes until hot and bubbly.