Description
This Slow Cooker Ham and Potato Soup is a hearty, comforting dish perfect for chilly days. Combining tender russet potatoes, flavorful ham, fresh vegetables, and creamy broth, this soup simmers slowly to develop rich, savory flavors. It’s easy to prepare and delivers a satisfying meal with minimal effort.
Ingredients
Scale
Vegetables
- 8 cups russet potatoes, diced
- 1 yellow onion, diced
- 2 large carrots, peeled and chopped
- 1/2 cup chopped celery
Meat
- 16 ounces cubed ham (2 packages of Smithfield Anytime Favorites Cubed Ham)
Seasonings and Flour
- 1 teaspoon Kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1/4 cup flour
Liquids and Dairy
- 4 cups chicken broth
- 1 1/2 cups heavy cream (or whole milk)
- 1/4 cup sour cream
Instructions
- Add Ingredients to Slow Cooker: Place the diced potatoes, yellow onion, carrots, celery, cubed ham, Kosher salt, black pepper, and chicken broth into your slow cooker. This combination will form the soup base as it cooks low and slow.
- Slow Cook the Soup: Cook the mixture on low for 7 to 8 hours, or on high for 4 to 5 hours, until the vegetables are tender and the flavors meld beautifully.
- Mash Some Potatoes: Once cooking is complete, use a potato masher to gently mash about one-third of the potatoes directly in the soup. This helps thicken the texture while leaving chunks for heartiness. The ham will remain mostly cubed.
- Add Creaminess and Thicken: Stir in the flour, heavy cream (or whole milk if preferred), and sour cream into the soup. Mix thoroughly until fully incorporated and smooth.
- Final Heating: Cover your slow cooker again and cook on high for an additional 15 minutes to thicken the soup and heat everything through evenly.
Notes
- You can substitute heavy cream with whole milk for a lighter version, though it may be slightly less creamy.
- For a thicker soup, increase the flour quantity slightly or mash more potatoes.
- If you prefer a dairy-free option, substitute sour cream and heavy cream with coconut milk or a plant-based alternative, but flavor will vary.
- The soup can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop or microwave.
- Frozen leftover soup can be thawed overnight in the fridge and reheated thoroughly before serving.
