ham and potato soup

 

 

 

 

 

 

 

 

Main Ingredients:

8 cups russet potatoes, diced
1 yellow onion, diced
2 large carrots, peeled and chopped
1/2 cup chopped celery
16 oz cubed ham (2 packages of Smithfield Anytime Favorites™ Cubed Ham)
1 teaspoon Kosher salt
1/4 teaspoon fresh cracked black pepper
1/4 cup flour
Liquids & Dairy:
4 cups chicken broth
1 1/2 cups heavy cream (or whole milk)
1/2 cup sour cream

Step-by-Step Instructions

Follow these simple steps to make the best slow cooker ham and potato soup:

Step 1: Prep & Add Ingredients to Slow Cooker
Peel and dice 8 cups of russet potatoes into small cubes.
Dice 1 yellow onion, chop 2 large carrots, and ½ cup of celery.
Add all the vegetables, cubed ham, kosher salt, black pepper, and chicken broth to your slow cooker.
Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours until the potatoes are soft.
Step 2: Mash the Potatoes for a Creamy Texture
Once the potatoes are fully cooked, use a potato masher to mash about 1/3 of the potatoes.
This helps create a naturally thick and creamy base while still leaving some chunks for texture.
Step 3: Add Flour, Dairy & Final Cooking
Stir in 1/4 cup flour to thicken the soup.
Pour in 1 ½ cups of heavy cream (or milk) and ½ cup sour cream.
Mix everything together until well combined.
Cover and cook on HIGH for an additional 15 minutes to allow the flavors to meld.
Step 4: Serve & Enjoy!
Once the soup is fully cooked, ladle it into bowls and enjoy warm!
Garnish with chopped parsley, shredded cheese, or crumbled bacon for extra flavor.