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Slow Cooker Leftover Ham and Wild Rice Soup

Slow Cooker Leftover Ham and Wild Rice Soup

October 27, 2025
Cozy slow cooker ham and wild rice soup perfect for using up leftovers & those post-holiday nights when you want something hearty and frugal! 
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Course: Dinner, Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 medium sized potatoes
  • 2 cups leftover ham - diced, fresh or frozen is fine
  • ¼ cup frozen diced onion - more if you really like onion!
  • 1 to 2 cups frozen diced carrots
  • 1 to 2 cups frozen diced celery
  • 1 cup uncooked wild rice mix - rinsed and drained
  • 2 tbsp seasoned salt
  • 1 tsp ground black pepper
  • 1 tbsp chicken bouillon powder
  • 6 cups water
  • 2 cups milk - or half and half if you'd like a creamier soup!
Optional Thickener
  • 1 tbsp cornstarch
  • 3 tbsp water - make sure the water is cold

Equipment

  • cutting board
  • knife
  • Measuring spoons and cups
  • Measuring jug
  • Slow Cooker

Method
 

  1. Wash and dice 3 medium potatoes into bite-sized chunks. No need to peel unless you prefer to. Just remove any rough or green spots and toss them straight into the slow cooker.
  2. Tip in your frozen diced onions, carrots, and celery. No need to thaw them first, that’s the beauty of this recipe.
  3. Add in your diced ham, frozen or thawed. Both work fine and will cook beautifully in the slow cooker.
  4. Sprinkle in the seasoned salt, black pepper, and chicken bouillon powder.
  5. Pour in 4 cups of water and give everything a gentle stir to combine.
  6. Slow Cooker Timings:
    Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours if using a standard slow cooker.
    If you’re using an Instant Pot with a slow cooker lid, cook on High Slow Cooker setting for 8–10 hours.
  7. Halfway through, give it a quick stir and check the water level.
    Some wild rice mixes absorb more than others, so you may want to add a cup or two more water depending on your texture preference.
  8. About 30 minutes before serving, stir in the milk.
    If you want a thicker, stew-like consistency, whisk together your cornstarch and water in a small bowl to make a slurry, then stir it in.
  9. Serve hot with fresh crusty bread or homemade rolls. Perfect for lunch, dinner, or an easy meal prep option for the week ahead!

Notes

 
  • Change up the veggies! Frozen peas, corn, or green beans all work beautifully.
  • Root vegetables like parsnips or sweet potatoes add even more flavor.
  • If you prefer dairy-free, you can use full-fat coconut milk or oat milk instead of milk.
 

Storage

  • Cool completely before transferring to airtight containers.
  • Store in the fridge for up to 4 days.
  • Freeze for up to 3 months.
  • Reheat gently on the hob or in the microwave, adding a splash of water or milk to loosen the texture if needed.
 
 

Nutrition information is automatically calculated, so should only be used as an approximation.

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