There’s something magical about coming home to the smell of a warm, hearty soup that’s been simmering all day—especially when it’s this healthy crockpot Ham & Potato Soup. Trust me, this is the kind of meal that hugs you from the inside out on those chilly evenings when you just want to curl up under a blanket. And the best part? It practically cooks itself while you go about your day. I love tossing everything into the slow cooker in the morning and knowing dinner is already taken care of. No last-minute scrambling, no stress—just a big pot of creamy, comforting goodness waiting for you. Plus, with lean ham, fresh veggies, and low-sodium broth, it’s a meal you can feel good about serving to your family. This soup has saved me on more than one busy weeknight, and I have a feeling it’ll become your go-to comfort food too.
Why You’ll Love This Healthy Crockpot Ham & Potato Soup
This isn’t just any soup—it’s the kind of meal that makes life easier and tastier at the same time. Here’s why it’s become my cold-weather superhero:
- Minimal prep, maximum flavor: Chop a few veggies, dump everything in the crockpot, and walk away. Even my kids can help with this one!
- Packed with good stuff: Between the protein from the ham and all those colorful vegetables, you’re getting a nutrient-rich meal that keeps you full for hours.
- Leftover magic: The flavors blend even more overnight, making it perfect for meal prep. I often pack thermoses for school lunches the next day.
- Crowd-pleaser: Picky eaters? No problem. The creamy texture and familiar flavors make this healthy crockpot Ham & Potato soup a winner with everyone at my table.
Ingredients for Healthy Crockpot Ham & Potato Soup
What I love about this recipe is how simple the ingredient list is—just good, wholesome stuff you probably already have in your fridge. Here’s exactly what you’ll need (and a few little prep tips I’ve learned along the way):
- 1 lb diced ham – I like to use leftover holiday ham, but the pre-diced packs from the grocery store work great too. Just watch for extra salty varieties.
- 4 cups diced potatoes – About 3 medium russets, cut into 1/2-inch cubes (no need to peel unless you want to!). Yukon Golds work beautifully if you prefer creamier potatoes.
- 1 cup diced carrots – That’s roughly 2 large carrots. I always cut them slightly smaller than the potatoes so they cook evenly.
- 1 cup diced celery – About 2 stalks, leafy tops included for extra flavor. My grandma taught me to slice celery thin so it melts into the broth.
- 4 cups low-sodium chicken broth – This is key! Regular broth makes the soup way too salty with the ham. Trust me on this one.
- 1 cup milk – Whole milk gives the richest texture, but I’ve used 2% in a pinch and it still works.
- 1 tsp black pepper – Freshly cracked if you have it—makes all the difference.
- 1 tsp dried thyme – Rub it between your fingers before adding to wake up the oils.
- 1 bay leaf – Don’t skip this! It adds that subtle depth that makes people ask “What’s in this?”
See? Nothing fancy—just real food that comes together beautifully in the slow cooker. Now let’s get cooking!
How to Make Healthy Crockpot Ham & Potato Soup
This is where the magic happens—and I promise, it couldn’t be easier! Here’s exactly how I layer everything for perfect results every time:
- Layer ham and veggies: Dump your diced ham, potatoes, carrots, and celery right into the crockpot. No need to stir yet—just let them pile up naturally.
- Add liquids and seasonings: Pour in your low-sodium chicken broth, then sprinkle the black pepper and thyme over the top. Toss in that bay leaf last—it should float on the surface.
- Set it and forget it: Cover with the lid and cook on LOW for 6 hours or HIGH for 3 hours. Resist the urge to peek! Every time you lift the lid, you add 15 minutes to the cooking time.
- Stir in milk: About 30 minutes before serving, gently stir in the milk. This gives it time to warm through without curdling.
- Fish out the bay leaf: Don’t forget this step! That little leaf did its job, but nobody wants to bite into it.
Slow Cooking Tips
After making this healthy crockpot Ham & Potato soup dozens of times, here’s what I’ve learned: LOW heat gives the best texture—the potatoes stay creamy without turning mushy. If you’re short on time, HIGH works, but check at 2.5 hours to prevent overcooking. The potatoes should be tender but still hold their shape when poked with a fork.
Ingredient Substitutions & Notes
One of the best things about this recipe is how flexible it is! Here are my favorite swaps and tips after years of tweaking:
- Dairy-free? Almond milk or coconut milk work beautifully—just stick to unsweetened varieties. I once used oat milk in a pinch and it was delicious!
- Fresh herbs: Use 1 tablespoon fresh thyme instead of dried. Add it in the last hour of cooking so the flavor stays bright.
- Salt watch: If using regular broth, reduce the ham by half or give the diced pieces a quick rinse first.
- Veggie boost: Toss in a handful of frozen peas or corn during the last 30 minutes—my kids never notice the extra veggies!
- Broth options: Vegetable broth makes this vegetarian-friendly (just add white beans for protein).
The beauty of soup is making it your own—don’t be afraid to experiment!
Serving Suggestions for Healthy Crockpot Ham & Potato Soup
Oh, how I love serving this healthy crockpot Ham & Potato soup—it’s like a blank canvas for delicious pairings! My go-to is a thick slice of crusty sourdough bread for dipping (because who can resist soaking up that creamy broth?). On lighter days, I’ll toss together a simple kale salad with lemon vinaigrette—the bright tang cuts through the soup’s richness perfectly. For heartier appetites, add a sprinkle of sharp cheddar or extra diced ham on top. And here’s my little secret: a dash of hot sauce right before eating wakes up all those cozy flavors. However you serve it, this soup turns any meal into a comforting experience.
Storing and Reheating
This soup gets even better as leftovers—the flavors really cozy up to each other overnight! Store it in airtight containers in the fridge for up to 3 days. For longer storage, freeze portions in freezer bags (lay them flat to save space) for about a month. When reheating, go low and slow on the stovetop—just warm it gently while stirring occasionally. If it thickens too much, splash in a little broth or milk to bring it back to life. Pro tip: Label your freezer bags with the date—future you will be so grateful when you find this waiting on a busy night!
Nutritional Information
Let’s talk about what’s actually in this bowl of comfort! (Nutritional values are estimates and vary by ingredients.) Here’s the scoop per serving of this healthy crockpot Ham & Potato Soup:
- Calories: 250 – Perfect for a satisfying yet balanced meal
- Protein: 15g – Thanks to that lean ham keeping you full
- Carbohydrates: 30g – Mostly from those wholesome potatoes and veggies
- Fiber: 4g – Way more than your average creamy soup!
- Sugar: 4g – All naturally occurring from the vegetables
- Sodium: 300mg – That’s why we use low-sodium broth—it makes all the difference. High sodium intake can impact health.
- Fat: 8g – Just enough for richness without going overboard
What I love is how these numbers stack up—you’re getting a meal that’s comforting but still light enough to enjoy any night of the week. The balance of protein, fiber, and complex carbs means you won’t be hunting for snacks an hour later. And remember, if you tweak the recipe (like using almond milk or extra veggies), your numbers might dance around a bit—that’s the beauty of homemade cooking!
Frequently Asked Questions
I get so many questions about this healthy crockpot Ham & Potato Soup—it’s fun to see everyone making it their own! Here are the most common things people ask me (and my tried-and-true answers):
Can I use frozen potatoes to save time?
Absolutely! Frozen diced hash browns work like a charm—just add them straight from the freezer. They’ll break down a bit more than fresh, giving your easy slow cooker soup an extra creamy texture. I sometimes use a mix of fresh and frozen when I’m in a hurry.
How can I thicken the soup if it’s too thin?
My favorite trick is to mash some potatoes against the side of the crockpot with a fork—instant thickness without any added ingredients! If you want it even creamier, whisk 2 tablespoons of flour with 1/4 cup cold milk, then stir it in during the last 30 minutes of cooking.
What if I don’t have low-sodium broth?
No worries—just reduce the ham by half or give the diced pieces a quick rinse under cold water. You can also use half broth and half water to cut the salt. Taste before serving and add a squeeze of lemon if it needs balancing.
Can I make this vegetarian?
Yes! Swap the ham for white beans (great northern or cannellini work best) and use vegetable broth. The beans add wonderful creaminess—you might not even miss the meat! Add them with the other ingredients at the beginning.
Why wait to add the milk?
This is my secret for perfect texture! Adding dairy too early can make it grainy or cause separation. The last 30 minutes gives it just enough time to warm through and blend beautifully without overcooking. If you forget? Still tastes great, just might look a bit curdled.
Share Your Feedback
I’d love to hear how your healthy crockpot Ham & Potato Soup turns out! Did your family go back for seconds? Tag me on Instagram or leave a comment—nothing makes me happier than seeing your cozy soup creations.
Print
Healthy Crockpot Ham & Potato Soup: 6-Hour Comfort in a Bowl
- Total Time: 6 hours 15 mins
- Yield: 6 servings
- Diet: Low Salt
Description
A hearty and healthy crockpot soup with ham and potatoes.
Ingredients
- 1 lb diced ham
- 4 cups diced potatoes
- 1 cup diced carrots
- 1 cup diced celery
- 4 cups low-sodium chicken broth
- 1 cup milk
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 bay leaf
Instructions
- Add ham, potatoes, carrots, and celery to the crockpot.
- Pour in chicken broth and stir.
- Add black pepper, thyme, and bay leaf.
- Cover and cook on low for 6 hours or high for 3 hours.
- Stir in milk before serving.
Notes
- Use low-sodium broth to control salt.
- Replace milk with almond milk for a dairy-free option.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American