Crock Pot Potato Ham Soup
Diced potatoes, carrots, celery, onion and ham slow cooked in chicken broth, then thickened with mashed potato, flour, cream and sour cream.
Want This Recipe Later?
Ingredients
- 8 cups russet potatoes diced
- 1 yellow onion diced
- 2 large carrots peeled and chopped
- 1/2 cup celery chopped
- 16 ounces ham cubed
- 1 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 4 cups chicken broth
- 1/4 cup all-purpose flour
- 1 1/2 cups heavy cream or whole milk
- 1/2 cup sour cream
Instructions
- Add the potatoes, onion, carrots, celery, ham, salt, pepper and chicken broth to the slow cooker. Cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours, until the potatoes are tender.
- Use a potato masher to mash about a third of the potatoes right in the pot.
- Add the flour, heavy cream and sour cream and stir everything together.
- Cover and cook on HIGH for 15 minutes more, until the soup is thickened and steaming hot (165°F).
Notes
Cook time is for LOW; on HIGH it takes 4 to 5 hours plus 15 minutes. For a smoother finish, whisk the flour into 1/2 cup of the hot broth before adding it. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat on the stove or in the microwave to a rolling boil, not in the slow cooker.
Nutrition
Serving: 1servingCalories: 424kcalCarbohydrates: 36.9gProtein: 15.6gFat: 24.4gSodium: 1241mgFiber: 4.8gSugar: 5.5g