Slow Cooker Ham and Potato Soup
User Reviews
5
Slow Cooker Ham and Potato Soup
Description
This Slow Cooker Ham and Potato Soup uses diced potatoes combined with cooked ham, onion, chopped carrot, and seasonings including parsley and thyme, all cooked low and slow immersed in chicken broth. The slow cooker method tenderizes potatoes and melds the flavors while providing hands-off convenience. Partially mashing some potatoes and carrots back into the soup creates a thicker, creamier consistency without heavy thickeners.
The final addition of milk and sour cream enriches the soup, giving it a smooth, slightly tangy finish that complements the salty ham and aromatic herbs. Adjusting salt and pepper allows for personal taste balance. The soup has a hearty, chunky texture with tender vegetables and pieces of ham in savory broth.
This soup is suitable as a warming main course in colder weather, served with crusty bread or a side salad if desired. It makes good use of leftover ham and is practical for easy meal preparation.
For thickening, the recipe suggests mashing vegetables or using potato flakes or a cornstarch slurry if a thicker texture is preferred. Any potato variety works, with peel removal depending on type. Leftover ham or chopped ham steaks are both acceptable. The soup is flexible with these ingredient choices to suit home pantry stocks.
Ingredients
- 1 ½ pounds potato about 7 cups diced
- 2 to 3 cups ham diced
- 1 medium onion diced
- 1 large carrot chopped
- 2 teaspoons parsley dried
- 1 teaspoon thyme dried leaves
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 cups chicken broth
- 1 cup milk or cream
- ½ cup sour cream
- potato flakes for thickening, optional*
Instructions
- If using russet or baking potatoes, peel the potatoes. Cut the potatoes into ¾-inch pieces.
- In a 6qt slow cooker, add potatoes, ham, onion, carrot, ham, parsley, thyme and salt and pepper. Pour the broth overtop.
- Cook on low for 7 hours or high for 3 hours or until the potatoes are tender.
- Transfer 2 to 3 cups of the potatoes and carrots to a bowl. Mash them and return the mashed mixture to the slow cooker.
- Add the milk and sour cream. Stir and cook for an additional 15 minutes. Season with additional salt and pepper if desired.
Notes
- Use red or Yukon gold potatoes without peeling, but peel baking or russet potatoes for best results.
- Leftover ham or chopped ham steaks are suitable for this soup.
- To thicken, mash some of the vegetables or add 3–4 tablespoons of potato flakes.
- Alternatively, thicken the soup with a cornstarch slurry (equal parts starch and water) added and cooked on high for 15 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 155 | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 9g | 18% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 28mg | 9% |
| Sodium | 944mg | 39% |
| Potassium | 500mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1668IU | 33% |
| Vitamin C | 19mg | 21% |
| Calcium | 75mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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