I wanted to call this easy Spicy Ham and Potato Soup “Dump Soup.” But that didn’t sound appealing. So I took out the “dump” – good call, right? Still, you should know that all we have to do to make this soup is “dump” the ingredients into the crockpot. SO EASY.
This Spicy Ham and Potato Soup is basically this soup remade. I cut out some steps and made it in the crockpot. You’ll love how much easier the revisions make this recipe!
Also, you should know that I’m obsessed with this soup. I almost never eat seconds of any meal. But when I make this soup, I eat thirds. Aren’t you proud?
The Easiest Spicy Ham and Potato Soup (Crock Pot Recipe)
- 8-ounces cream cheese
- 16-ounces pepper jack cheese
- ¾ cup sour cream
- 1 cup half-and-half or whole milk
- 10-ounce can Rotel (diced tomatoes and green chilies)
- 1 pound ham, diced or cut into small bites
- 3-4 cups frozen hashbrown potatoes
- 32-ounces chicken, beef, or vegetable broth
- Put all ingredients into a crock pot.
- Cook on low for 8 hours or on high for 4 hours.
- Occasionally, stir the soup to help distribute the cheeses.
- Just before serving, use a whisk to smooth the melted cheese.
I love eating this soup just as it is. Some in my family love to added shredded cheese and fritos. The pepper jack cheese in this soup gives it a nice, spicy kick that is so amazing!
If you make this soup with frozen hashbrowns (I like Mr. Dells brand as it contains only potatoes) it is extra easy to put together!