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Crockpot Potato Soup With Hashbrowns And Ham

Crockpot potato soup with hashbrowns and ham cooks low and slow until the potatoes are very tender, then gets creamy with cream cheese, heavy cream, and sharp cheddar. Mash some potatoes against the slow cooker to thicken each hearty bowl.
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Prep Time 15 minutes
Cook Time 7 hours 30 minutes
Total Time 7 hours 45 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bag (30 oz) frozen shredded hash brown potatoes
  • 12 oz fully cooked ham diced
  • 1 yellow onion medium, finely chopped
  • 4 cups low-sodium chicken broth
  • 2 cloves garlic minced
  • 0.5 tsp black pepper
  • 8 oz cream cheese softened and cut into cubes
  • 1 cup heavy cream
  • 1.5 cups sharp cheddar cheese shredded
  • 0.5 tsp kosher salt plus more to taste

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Add the hash browns, ham, onion, broth, garlic, and black pepper to a 6-quart slow cooker and stir to combine.
  2. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the potatoes are very tender and the soup reaches at least 165°F.
  3. Mash some of the potatoes against the side of the slow cooker to thicken the soup.
  4. Stir in the cream cheese and heavy cream.
  5. Cover and cook on HIGH for 20 to 30 minutes, stirring once, until the cream cheese has melted.
  6. Stir in the cheddar and salt until the cheese melts.
  7. Taste and add more salt if needed.
  8. Serve hot.

Notes

For a thicker soup, mash more of the potatoes against the slow cooker’s side. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the dairy may separate. For a lighter soup, substitute half-and-half for the heavy cream.