Slow Cooker Potato and Ham Soup
This Slow Cooker Potato and Ham Soup uses leftover ham bones, fresh veggies, and lots of potatoes to create a dinner that is easy and filling! Throw everything in your crockpot before work and come home to a delicious, home cooked meal that the whole family will love!
Servings: 10 servings
Calories: 273kcal
Equipment
- Slow Cooker
- Tongs
Ingredients
- 2 large ham bones
- 2 celery stalks leaves trimmed and diced
- 3 carrots peeled and diced
- 1 medium white onion diced
- 1 tablespoon minced garlic
- Kosher salt to taste
- Black pepper to taste
- 1 Bay Leaf
- ½ tsp. dried rosemary
- 3 pounds russet potatoes peeled and chopped into 1-inch pieces
- 8 cups chicken stock
- 1 cup heavy cream
Instructions
- Place the ham bones, chopped celery, carrots, onion, garlic, seasoning and herbs in the bottom of a slow cooker. Top with potatoes and cover everything with chicken stock.
- Cover and cook on low for 8 – 10 hours, or until potatoes are fork tender.
- Using a pair of tongs, remove the ham bones from the soup and discard. Also remove the bay leaf.
- Stir in the cream and let cook for another minute or two, until warmed through.
- Serve topped with fresh parsley, if desired.
Notes
- Soup can be stored in the refrigerator for up to three days. Do not freeze this soup recipe.
- For a thicker soup: microwave the cream for 30 seconds. Stir in 3 tablespoon of flour and whisk until smooth. Stir into soup and cook until thickened.
Nutrition
Serving: 1.5cups | Calories: 273kcal | Carbohydrates: 35g | Protein: 9g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 38mg | Sodium: 304mg | Potassium: 862mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3421IU | Vitamin C: 11mg | Calcium: 52mg | Iron: 2mg