Ingredients
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4 cups peeled and diced potatoes (about 4 medium)
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2 cups diced cooked ham
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1 medium onion, diced
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2 cloves garlic, minced
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2 carrots, diced
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2 celery stalks, diced
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4 cups chicken or vegetable broth
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1 cup milk or half-and-half
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2 tbsp butter
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2 tbsp flour
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Salt and black pepper to taste
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Optional: 1/2 tsp dried thyme or rosemary
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Optional garnish: chopped green onions or shredded cheddar cheese
Instructions
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In a slow cooker, combine potatoes, ham, onion, garlic, carrots, celery, broth, and optional herbs.
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Cover and cook on low for 6–7 hours or on high for 3–4 hours, until vegetables are tender.
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In a small saucepan, melt butter over medium heat and whisk in flour to make a roux. Cook 1–2 minutes.
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Gradually whisk in milk until smooth. Cook for 2–3 minutes until slightly thickened.
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Stir the milk mixture into the slow cooker. Adjust seasoning with salt and pepper.
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Cook on low for an additional 15–20 minutes until soup is creamy and heated through.
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Serve hot, garnished with green onions or shredded cheddar cheese if desired.
Notes
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For a thicker soup, mash some of the potatoes before adding the milk mixture.
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Use leftover ham from a holiday meal for added flavor.
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This soup freezes well for up to 2 months.
- Prep Time: 15
- Cook Time: 6–7 hours
Nutrition
- Calories: 320