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Crockpot Ham and Potato Soup

Crockpot ham and potato soup simmers in a 6-quart slow cooker until the potatoes are fork-tender. A little mashing and a cream-and-flour mixture give the soup a thick, creamy texture.
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Prep Time 20 minutes
Cook Time 8 hours 30 minutes
Total Time 8 hours 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 405
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb russet potatoes peeled and cut into 1/2-inch cubes
  • 1 yellow onion medium, diced
  • 2 carrots medium, peeled and diced
  • 2 celery ribs, diced
  • 2 cup cooked ham diced
  • 4 cup low-sodium chicken broth
  • 1 tsp dried thyme
  • 0.5 tsp black pepper
  • 1 bay leaf
  • 0.5 tsp kosher salt
  • 1 cup heavy cream
  • 0.25 cup all-purpose flour

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Add the potatoes, onion, carrots, celery, ham, chicken broth, thyme, pepper, bay leaf, and salt to a 6-quart slow cooker; stir to combine.
  2. Cover and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours, until the potatoes are fork-tender.
  3. Remove and discard the bay leaf, then mash some of the potatoes against the side of the slow cooker to thicken the soup.
  4. Whisk the heavy cream and flour in a bowl until smooth, then stir the mixture into the soup.
  5. Cover and cook on HIGH for 20 to 30 minutes, until the soup has thickened; stir before serving.

Notes

For a thicker soup, mash more potatoes against the slow cooker before adding the cream mixture. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the creamy texture may change. For a gluten-free adaptation, use a gluten-free flour blend.