If you’ve been searching for a hearty, comforting soup with just the right kick of flavor, look no further than the Mississippi Sin Ham and Potato Soup Recipe. This dish combines tender shredded hash browns, savory ham, and a velvety blend of cheeses and spices, all slow-cooked to perfection. It’s incredibly satisfying and perfect for cozy nights when you want a bowl of warmth that tastes like a big, flavorful hug in a bowl.
Ingredients You’ll Need
The beauty of this Mississippi Sin Ham and Potato Soup Recipe lies in its simple yet essential ingredients. Each item plays a key role, from the creamy cheese to the tangy Worcestershire and the slow-cooked ham, building layers of flavor and texture you’ll crave again and again.
- Frozen shredded hash browns: The hearty base that soaks up all the delicious flavors in the soup.
- Chicken broth: Adds a savory, comforting liquid to bring everything together perfectly.
- Chopped cooked ham: The star protein with smoky richness that makes this soup truly addictive.
- Worcestershire sauce: A splash provides depth and subtle tanginess to balance the creaminess.
- Hot sauce: Brings a slow-building, gentle heat to spice things up without overpowering.
- Onion powder: Delivers a sweet and mellow onion flavor in every bite.
- Garlic powder: Infuses the soup with aromatic richness.
- Salt and pepper: To season perfectly and highlight each ingredient’s natural taste.
- Cream cheese: Creates that irresistibly creamy, smooth texture you’ll love.
- Shredded cheddar cheese: Melts into cheesy goodness for that classic comforting feel.
- Sour cream: Adds tang and extra creaminess to round out the flavors.
- Green onions: Fresh and bright, perfect for garnish and a crisp finish.
How to Make Mississippi Sin Ham and Potato Soup Recipe
Step 1: Combine the Base Ingredients
Start by placing your frozen shredded hash browns into a 6-quart slow cooker. Add the chicken broth, chopped ham, Worcestershire sauce, hot sauce, onion powder, garlic powder, salt, pepper, and cream cheese. This combo is where the magic begins — the hash browns soak up the savory broth and ham, while cream cheese starts melting into creamy perfection.
Step 2: Slow Cook to Perfection
Cover your slow cooker and set it on LOW for 8 hours. This slow simmer is crucial as it allows the flavors to intertwine beautifully. Trust me, the long cooking time transforms the soup into a luscious, hearty meal that will warm you right up from the inside out.
Step 3: Add the Cheeses and Sour Cream
Once the soup has cooked through, stir in the shredded cheddar cheese and sour cream. This step brings incredible creaminess and a sharp tang that elevates the entire dish. Keep cooking just till the cheese melts completely — then you’re almost ready to dig in.
Step 4: Garnish and Serve
Finish your Mississippi Sin Ham and Potato Soup Recipe by sprinkling chopped green onions on top. These add a pop of color, fresh flavor, and a slight crunch, balancing the soup’s rich texture and keeping every spoonful exciting.
How to Serve Mississippi Sin Ham and Potato Soup Recipe
Garnishes
Beyond green onions, you might want to try crispy bacon bits for extra smokiness, a dollop of sour cream to cool the spice, or even some crushed crackers for crunch. Each garnish adds its own personality to the soup, so feel free to mix and match!
Side Dishes
This soup pairs beautifully with crusty bread, buttery cornbread, or a simple green salad. These sides will help round out your meal and soak up the delicious broth, making every bite even more satisfying.
Creative Ways to Present
Serve the Mississippi Sin Ham and Potato Soup Recipe in rustic bowls sprinkled with fresh herbs and extra cheese. For a cozy dinner party, consider serving it in small bread bowls to impress guests with both flavor and presentation. The possibilities are truly endless!
Make Ahead and Storage
Storing Leftovers
Store any leftover Mississippi Sin Ham and Potato Soup Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers just as delightful, if not better.
Freezing
This soup freezes wonderfully! Transfer cooled soup to freezer-safe containers or bags, leaving some space for expansion. It can be frozen for up to 3 months, so you’ll always have a comforting meal ready on busy days.
Reheating
Reheat slowly over low heat on the stove to keep the soup’s texture silky and smooth. Stir frequently to prevent sticking and to make sure those cheeses stay perfectly melted. A splash of broth or water can help thin it out if it thickens too much.
FAQs
Can I use fresh potatoes instead of frozen hash browns?
Yes, you can use peeled and diced fresh potatoes, but it will increase cooking time and may change the texture slightly. Frozen hash browns make this recipe quicker and more convenient without sacrificing flavor.
Is it possible to make this soup without a slow cooker?
Absolutely! You can simmer everything on the stove over low heat for about 1.5 to 2 hours until the potatoes are tender and flavors meld together. Just be sure to stir occasionally to prevent sticking and burning.
How spicy is the Mississippi Sin Ham and Potato Soup Recipe?
The heat level is mild to moderate depending on the amount of hot sauce you use. It’s meant to add a subtle kick without overpowering the creamy, cheesy goodness, but you can always adjust to your personal spice preference.
Can I substitute the ham for another protein?
While ham gives this soup its signature smoky depth, you can experiment with cooked bacon or smoked sausage for different flavors. Keep in mind this will slightly change the character of the soup but still keep it delicious.
Is this soup gluten-free?
Yes! As long as you ensure your Worcestershire sauce and hot sauce are gluten-free, this entire recipe is naturally gluten-free and safe for those with gluten sensitivities.
Final Thoughts
The Mississippi Sin Ham and Potato Soup Recipe is one of those rare dishes that feels like a warm invitation, perfect for sharing or savoring solo on a chilly day. Its creamy texture, smoky ham, and subtle spices come together in a way that’s both comforting and exciting. Give it a try and see why it’s become a beloved favorite for so many. Once you do, I bet this recipe will become a go-to meal in your kitchen too!
Print
Mississippi Sin Ham and Potato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This Mississippi Sin Ham and Potato Soup is a rich and comforting slow cooker recipe featuring shredded hash browns, tender ham, creamy cheeses, and a kick of hot sauce. Slow-cooked for eight hours, the soup develops deep, hearty flavors perfect for cozy meals any time of year.
Ingredients
Main Ingredients
- 1 (32-oz) frozen shredded hash browns
- 4 cups chicken broth
- 1¼ lb chopped cooked ham
- 2 Tbsp Worcestershire sauce
- 2½ Tbsp hot sauce
- 1½ tsp onion powder
- ½ tsp garlic powder
- Salt and pepper, to taste
- 1 (8-oz) package cream cheese
- 2 cups shredded cheddar cheese
- 1 (8-oz) container sour cream
- 2 green onions, chopped (for garnish)
Instructions
- Combine Ingredients in Slow Cooker: Place the frozen shredded hash browns into a 6-quart slow cooker. Add the chicken broth, chopped cooked ham, Worcestershire sauce, hot sauce, onion powder, garlic powder, salt, pepper, and the package of cream cheese.
- Cook on Low for 8 Hours: Cover the slow cooker and cook the mixture on the LOW setting for 8 hours, allowing the flavors to meld and the potatoes to soften thoroughly.
- Add Cheeses and Sour Cream: After cooking, stir in the shredded cheddar cheese and sour cream until the cheese has fully melted and the soup is creamy.
- Garnish and Serve: Spoon the soup into bowls and garnish with chopped green onions for a fresh and mild onion flavor.
Notes
- Use cooked ham to save time and enhance flavor; leftover or deli ham works well.
- Adjust hot sauce according to your spice preference.
- The cream cheese and cheddar blend create a rich, velvety texture; use full-fat for best results.
- This soup can be refrigerated for up to 4 days or frozen for longer storage.
- For a thicker soup, simmer uncovered for an additional 15-20 minutes after adding cheeses.
