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Can you think of a more tempting winter warmer than slow cooker ham broccoli cheddar soup? This rich, thick and hearty crockpot soup is not only packed with flavor but it’s packed with nutrients as well. The perfect comfort food recipe to make with leftover ham, I just know you’ll love this delicious chunky soup as much as I do.
Curl up and get cozy up with a comforting slow cooker ham broccoli cheddar soup that’s easy to make and absolutely perfect for those chilly fall and winter days.
You might also like this sheet pan ham dinner, sweet onion honey glazed ham and perhaps also leftover ham, broccoli and cheese crescent cups.
Why You’ll Love It
A versatile option: You can enjoy this soup as thick as you want, or thin it down. Alternatively, serve it thick as a casserole, perhaps with crusty bread to soak up all those delicious juices.
So flavorful: It’s hard to describe just how tasty and satisfying this is. You can expect clean plates (or bowls!) from this comfort food style recipe.
Simple but satisfying: There aren’t so many ingredients you need to make this soup. In fact, I bet you already have a lot of them on hand!
Crockpot Ham, Potato, Cheese and Broccoli Soup Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Cream of broccoli soup: A lovely, creamy base for the soup.
Milk: Whole milk offers the best flavor.
Cheddar cheese: Sharp or mild – it’s your choice.
Broccoli florets: Fresh broccoli is best in this easy soup recipe.
Ham: Leftover ham, if you have it, is perfect.
Potatoes: I used russet potatoes in my soup.
Seasonings: Salt, pepper and garlic powder is all you need.
How to Make Crockpot Broccoli Cheese Soup with Ham
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Combine the soup ingredients: Add the soup, milk, butter, salt, pepper, and garlic to your slow cooker and whisk to combine. Stir in the broccoli, ham and potatoes and stir in a cup of the cheese.
Cook the soup: Cover and cook on high for 3 hours or on low for 5 hours.
The finishing touches: Stir the soup, add the rest of the cheese and cook until it melts, then ladle into soup bowls and serve immediately.
Substitutions and Variations
Gluten-free option: If you want a gluten-free version, make sure you’re using gluten-free cream of broccoli soup or a similar soup option.
Cream of broccoli soup: Swap the broccoli soup for mushroom soup or even chicken soup.
Cheddar cheese: You can use any kind of shredded cheese you want.
Russet potatoes: Try sweet potatoes or use some of each.
Garlic powder: Use minced fresh garlic and maybe include a pinch of onion powder too.
Milk: Half & Half or even heavy cream would work in place of the milk.
Serving Suggestions
Appetizers: Begin your meal with air fryer short ribs.
Side dishes: Pair the ham, broccoli and potato soup with crunchy cheese twists or garlic bread.
Desserts: Finish up with Texas sheet cake cookies or homemade cosmic brownies.
How to Store Slow Cooker Broccoli Cheddar Potato Soup
Store: Keep leftovers in an airtight container in the refrigerator and eat within 3 days.
Freeze: Slow cooker chunky ham, potato, cheese and broccoli soup is freezer-friendly. Freeze it in portions so you can enjoy it for quick, easy lunches.
Thaw: Defrost the soup in the refrigerator overnight.
Reheat: You can either warm it up in the microwave or in a pan on the stove.
Top Tips
Use leftover ham: Many comfort food recipe are made with leftovers, such as turkey sandwiches the day (or the week!) after Thanksgiving for example. This hearty crockpot soup is great with leftover ham.
Watch the salt: If you only have unsalted butter, reduce the salt. Also, keep in mind different hams and different canned broccoli soups vary in saltiness, so don’t add too much. You can always season the soup after cooking it.
Make extra: This soup freezes well, so I always make a double batch!
Slow Cooker Ham Potato Broccoli Cheddar Soup FAQs
That’s up to you! If you are looking for a thinner consistency, fill the soup can with milk and add that before cooking the soup. If you don’t do this you will end up with a very thick soup which could also be served as a casserole or sauce.
Sure, there’s no need to thaw it before adding because it will thaw and soften during the cooking time. Feel free to add in other veggies as well, if you like!
Crockpot Potato Broccoli Cheddar Soup with Ham Recipe
Slow Cooker Ham Broccoli Cheddar Soup
Ingredients
- 1 Can cream of broccoli soup , 14-Ounce
- 1 Cup milk, whole
- ½ Cup unsalted butter, melted
- 1 Teaspoon salt
- ½ Teaspoon black pepper
- ½ Teaspoon garlic powder
- 3 Cups cheddar cheese, shredded
- 3 Cups broccoli florets, fresh
- 2 Cups ham, diced
- 4 russet potatoes, medium
Instructions
- Peel and dice the potatoes into 1-inch cubes
- Add canned cream of broccoli soup, whole milk, melted butter, salt, pepper, and garlic powder to the slow cooker and stir to combine.
- Next, add the broccoli florets, diced ham, and diced potatoes to the slow cooker. Top with one cup of shredded cheese and stir.
- Cover and cook on low for five hours or high for three hours.
- Stir, then add remaining cheese to the slow cooker. Cook until melted.
- Ladle into soup bowls and serve immediately.
Notes
Watch the salt: If you only have unsalted butter, reduce the salt. Also, keep in mind different hams and different canned broccoli soups vary in saltiness, so don’t add too much. You can always season the soup after cooking it.
Make extra: This soup freezes well, so I always make a double batch!
Nutrition
Full of flavor and nutrients, this slow cooker ham potato cheese and broccoli soup definitely deserves a place on your winter recipe rotation. It’s perfect comfort food for those chilly days and evenings and everyone needs an easy, hearty crockpot soup recipe. So the next time you want something to stick to your ribs and warm your soul, treat yourself and the family to this slow-cooked soup!
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Love this recipe so much! I add some chunks of bacon in it as well and it’s so delicious!
I am curious how to go about making this soup quicker rather than in the slow cooker. Anyone have any ideas?
I haven’t made it another way but there are a few methods you could try. Boil the potatoes in a big pot of lightly salted water for 10 minutes and then add the broccoli florets and continue cooking until the potatoes and broccoli are almost tender. Drain and add the remaining ingredients and then simmer gently until everything is cooked through and well combined. Alternatively you could just add everything to the pot and let it all cook together, keeping the temperature low. You might need to top it up with more liquid though since some will evaporate unlike in the crockpot. Or maybe in an Instant Pot? Finally, you could possibly make it in a Dutch oven or ovenproof container in the oven. Let me know if you try one of those!