There are some suppers that belong to a season as surely as crunchy leaves underfoot and porch lights glowing at dusk. In our family, this was the kind of simple, thrifty meal that waited at home after a long evening out in the cold, with everybody pink-cheeked and hungry for something warm. It comes from that good Midwestern habit of making a little go a long way, leaning on pantry basics and a slow cooker to turn humble ingredients into a pot of pure comfort.
This is a lovely soup to serve with buttered saltine crackers, warm biscuits, or a slice of sturdy sandwich bread for dipping. If you want to round it out a bit, a simple green salad with a tart vinaigrette helps balance the richness, and for a cozy fall supper, a dish of applesauce or a plate of crisp pickle spears fits right in alongside it.
Slow Cooker 4-Ingredient Ham and Potato Soup
Servings: 6 to 8
Ingredients
3 lb russet potatoes, peeled and cubed
Directions
1. Peel the potatoes and cut them into bite-size cubes. Add the cubed potatoes and diced ham to the slow cooker.
2. Pour the chicken broth over the potatoes and ham, making sure the potatoes are mostly covered.
3. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the potatoes are very tender.
4. Cut the cream cheese into chunks and stir it into the hot soup. Continue cooking for about 15 to 20 minutes, stirring once or twice, until the cream cheese has fully melted into a smooth, creamy broth.
5. Stir well, then ladle the soup into bowls or serve it straight from the slow cooker while hot.
Variations & Tips
Thicker Soup: If you like a heartier, chowder-style bowl, mash some of the cooked potatoes right in the slow cooker before stirring in the cream cheese. That little trick thickens the broth beautifully without adding anything extra.
Extra Flavor: A pinch of black pepper, a little onion powder, or a spoonful of dried chives can be added if you want to dress it up, though the beauty of this recipe is how well those four humble ingredients carry the meal all on their own.
Leftover Ham Tip: This is one of the best ways to use up leftover holiday ham. If your ham is especially salty, choose a lower-sodium broth so the soup stays balanced and easy to enjoy.
Make It Easy to Stir: Let the cream cheese sit at room temperature for 15 to 20 minutes before adding it, and cut it into small cubes. It will melt faster and blend into the soup more smoothly.
