Slow Cooker Ham and Potato Soup that’s creamy, full of vegetables and chunks of ham, finished off with milk and sour cream for a easy and delicious hearty soup.
Slow Cooker Ham and Potato Soup is a delicious set it an forget it meal your family will enjoy that tastes like you stood by the stovetop tending to it for hours.
Soups are a big part of the Fall season for us, with their instant “warm you up” abilities and ability to freeze portions or take portions for quickly heated lunches. We are constantly keeping out slow cookers going in the winter for soups, especially this Slow Cooker Ham and Potato Soup.
INGREDIENTS
- 8 cups russet potatoes, cubed (6-7 potatoes)
- 2 (8 oz.) packages cubed ham
- 1 (32 oz.) carton low-sodium chicken broth
- 1 1/2 cups heavy cream or half-and-half
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
- 2 ribs celery, diced
- 2 carrots, diced
- 1 yellow onion, diced
- Kosher salt and freshly ground pepper, to taste
PREPARATION
- Place potatoes, ham, celery, carrots and onion in slow cooker, and season generously with salt and pepper, then pour in chicken broth.
- Cover slow cooker and cook on high for 4-5 hours, or until potatoes are cooked through and fork tender. Lightly mash potatoes (they don’t need to be smooth).
- In a small bowl, whisk together heavy cream and flour until flour is completely dissolved, then stir mixture into soup, along with sour cream.
- Cover slow cooker again and cook on high for 15-20 minutes, or until soup is hot and creamy.
- Ladle soup into serving bowls and serve hot. Enjoy!