Crockpot Ham and Potato Soup
This Slow Cooker Potato and Ham Soup is the perfect soup for anytime of year.
Servings 8
Calories 384kcal
Equipment
- slow cooker Use a 6 or 7 quart slow cooker
Ingredients
- 2 pounds potatoes Yukon gold, or russets. I used 6 potatoes.
- 1 cup onion chopped, about 5 ounces
- 2 stalks celery chopped, about 1/2 cup
- 2 large carrots chopped, about 4 ounces
- 4 cups chicken broth
- 12 ounces ham about 3 cups, cubed
- ¼ cup AP flour
- 1¼ cup half and half substitute whole milk
- ½ cup sour cream
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon dried parsley
- shredded cheese optional for garnish
Instructions
- Crock Pot Ham and Potato Soup
- Prepare all the vegetables. Using a cutting board, and a chef's knife. Cube the potatoes into bite-sized pieces, no need to peel the potatoes. Chop the carrots and celery, and dice the onion.
- Using the cutting board, cut the ham into bite-size pieces.
- Add the ham, potatoes, onion, carrot, celery, chicken broth, dried parsley, salt and pepper to your slow cooker. Stir the soup ingredients together and then cook on low for 7-8 hours, or on high for 4-5 hours.
- In a small bowl, mix the flour, half and half and sour cream until smooth. Add this mixture to the cooked soup and stir to incorporate.
- Using a potato masher, mash the soup several times to break down some of the vegetables. This will help thicken the soup.
- Set the temperature to high, cover the crockpot and cook another 15 to 20 minutes.
- Ladle into soup bowls and enjoy!
Storing Leftovers
- Store any leftovers in an airtight container for up to three days.
Reheating Soup
- You can reheat this soup in the microwave, or heat in a saucepan on the stove on low heart.
Video
Notes
The number of potatoes to use in this recipe depends on the size of the potato. Yukon Golds come in various sizes. For this recipe, it's easier to use the medium-sized potatoes that are about 2 1/2 inches long.
If you can only find the small round ones - (they are about 1"), they will work too, but they are harder to peel. In this case, I would wash them well, leave the peel on and cut them into quarters.
Nutrition
Serving: 1 | Calories: 384kcal | Carbohydrates: 29g | Protein: 15g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 79mg | Sodium: 1364mg | Potassium: 775mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3655IU | Vitamin C: 26mg | Calcium: 76mg | Iron: 2mg