I love soups that are easy and delicious, and this is one. Potato soup is my daughter’s favorite, and she requests it often – especially when the weather turns cold. She now requests this variation because it has more “stuff” and is delicious! Thank goodness I usually have all the ingredients on hand.
Another fantastic thing about this is that if you prep the ingredients the night before, getting it rolling the next morning in the slow cooker is done by the time my coffee is finished brewing. The bacon can be prepped the evening before as well. I do use the programmable start button, so it doesn’t go too long before we get home.
The family loves picking their toppings and making it a loaded potato soup. Try it and you’ll see that everyone is pleased – and the leftovers reheat well.
Enjoy!
Prep Time: 15 mins
Cook Time: 4 hrs
Servings: 8
Ingredients:
8 cups russet potatoes , diced
1 yellow onion , diced
2 large carrots , peeled and chopped
1/2 cup chopped celery
16 ounce Cubed Ham 2 packages of packages Smithfield Anytime Favorites™ Cubed Ham
1 teaspoon Kosher salt
1/4 teaspoon fresh cracked black pepper
1/4 cup flour
4 cups chicken broth
1 1/2 cups heavy cream (you can also use milk – I used whole milk)
½ cup sour cream
Directions:
Add the potatoes, onion, carrot, celery, ham, Kosher salt, pepper chicken broth to your slow cooker and cook on low 7-8 hours, or high 4-5 hours.
Using a potato masher, mash about 1/3 of the potatoes (don’t worry the ham won’t really mash that much)
Add the flour, heavy cream/milk and sour cream and stir everything together.
Cover and cook on high for an additional 15 minutes.