While we don’t really have strong feelings for soup during the warmer months, once winter rolls around it’s one of our absolute favorite things. We love veggie-filled, broth-based soups just as much as the next person, but we can’t deny how much we love a good, creamy soup. We got a craving for something warm and comforting the other day, and what better way to satisfy that craving than to make a thick ham and potato soup – plus, it’s a slow cooker soup, so you know it’s going to be easy and delicious!
Mashed potatoes are one of the epitomes of comfort food, so it’s no wonder they taste so great in a hot and steamy soup. Once you cook the potatoes (and ham, celery, carrot and onion) in the slow cooker, lightly mash the potatoes, then stir in the heavy cream and sour cream. The result is something rich and flavorful, that’ll warm you up and have everyone begging for seconds – you’re going to love it!
Creamy Ham and Potato Soup
- 8 cups russet potatoes, cubed (6-7 potatoes)
- 2 (8 oz.) packages cubed ham
- 1 (32 oz.) carton low-sodium chicken broth
- 1 1/2 cups heavy cream or half-and-half
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
- 2 ribs celery, diced
- 2 carrots, diced
- 1 yellow onion, diced
- kosher salt and freshly ground pepper, to taste
- Place potatoes, ham, celery, carrots and onion in slow cooker, and season generously with salt and pepper, then pour in chicken broth.
- Cover slow cooker and cook on high for 4-5 hours, or until potatoes are cooked through and fork tender. Lightly mash potatoes (they don’t need to be smooth).
- In a small bowl, whisk together heavy cream and flour until flour is completely dissolved, then stir mixture into soup, along with sour cream.
- Cover slow cooker again and cook on high for 15-20 minutes, or until soup is hot and creamy.
- Ladle soup into serving bowls and serve hot. Enjoy!
Recipe adapted from Dinner Then Dessert