Name: Slow Cooker Ham & Potato Soup
Ingredients: 8 cups russet potatoes, diced (skins optional); 1 yellow onion, diced; 2 large carrots, peeled and chopped; ½ cup celery, chopped; 16 oz cubed ham (or leftover ham); 1 teaspoon kosher salt; ¼ teaspoon freshly cracked black pepper; ¼ cup all-purpose flour (or gluten-free flour); 4 cups low-sodium chicken broth; 1½ cups heavy cream (or whole milk / half-and-half); ½ cup sour cream; Shredded cheddar cheese; Crumbled cooked bacon; Fresh parsley or chives; Crusty bread or sourdough for dipping

Description

A creamy, hearty, and soul-soothing soup packed with tender potatoes, smoky ham, sweet carrots, and a luxuriously creamy broth. Set it in the slow cooker in the morning and come home to comfort by dinnertime.

Ingredients

Scale

8 cups russet potatoes, diced (skins optional)
1 yellow onion, diced
2 large carrots, peeled and chopped
½ cup celery, chopped
16 oz cubed ham (or leftover ham)
1 teaspoon kosher salt
¼ teaspoon freshly cracked black pepper
¼ cup all-purpose flour (or gluten-free flour)
4 cups low-sodium chicken broth
1½ cups heavy cream (or whole milk / half-and-half)
½ cup sour cream

Optional Toppings & Sides:

Shredded cheddar cheese
Crumbled cooked bacon
Fresh parsley or chives
Crusty bread or sourdough for dipping

Instructions

Step 1: Load the Slow Cooker

Add potatoes, onion, carrots, celery, and cubed ham to the slow cooker.
Sprinkle salt and pepper over the top.
Pour in the chicken broth and stir gently to combine.

Step 2: Slow Cook

Cover and cook:
- LOW: 7–8 hours
- HIGH: 4–5 hours
The soup is done when potatoes and carrots are tender.

Step 3: Mash for Texture

Use a potato masher to gently mash about one-third of the soup in the pot.
This thickens the broth naturally while keeping a rustic, chunky texture.

Step 4: Add Cream Mixture

In a medium bowl, whisk together flour and heavy cream until smooth.
Stir in sour cream until fully combined.
Slowly add the cream mixture to the hot soup in the slow cooker.

Step 5: Final Simmer

Cover and cook on HIGH for another 15–20 minutes.
This ensures the soup thickens fully and the raw flour taste cooks out.
Taste and adjust seasoning with salt and pepper.

Notes

Loaded Baked Potato Style: Top with extra cheese, sour cream, chives, and bacon.
Lighter Version: Substitute heavy cream with whole milk or half-and-half; use Greek yogurt for sour cream.
Extra Veggies: Add frozen corn or fresh spinach during the last 10 minutes of cooking.
Smoky Spice: Add smoked paprika or a dash of hot sauce to the broth.
Ham Bone Option: Use a meaty ham bone instead of cubed ham. Remove, shred, and stir the meat back in after cooking.