This soup was creamy and filling. A perfect way to use some leftover ham from Easter. Plus it was prepared and ready to cook in less than 30 minutes.
Crock Pot Ham and Potato Soup
Ingredients:
- 8 cups diced russet potatoes
- 1 yellow onion, diced
- 2 large carrots, peeled and chopped
- 1/2 cup diced celery
- 16 ounces cubed ham
- 1/4 teaspoon black pepper
- 4 cups low sodium chicken broth
- 1/4 cup all purpose flour
- 1 1/2 cups heavy cream
- 1/2 cup sour cream
Directions:
- In a crock pot, add the potatoes, onions, carrots, celery, ham, black pepper and chicken broth.
- Cover the crock pot and cook for 7-8 hours on low or 4-5 hours on high.
- Whisk the flour and heavy cream together and then add to the crock pot along with the sour cream. Stir everything together.
- Cover the crock pot and cook on high for 15 minutes.
Notes:
If you want the soup to be a little bit thicker, use a masher to mash about 1/3 of the potatoes before adding the flour, heavy cream and sour cream.
| Nutrition Facts | ||
| Serves: 8 | ||
| Amount Per Serving | ||
| Calories 424 | ||
| Total Fat | 23.3g | |
| Saturated Fat | 13.9g | |
| Polyunsaturated Fat | 0.2g | |
| Monounsaturated Fat | 0.9g | |
| Trans Fat | 0g | |
| Cholesterol | 98.3mg | |
| Sodium | 760mg | |
| Potassium | 751.3mg | |
| Total Carbohydrates | 38.4g | |
| Dietary Fiber | 4.4g | |
| Sugars | 3.8g | |
| Protein | 14.3g | |
| Vitamin A 74.44% Vitamin C 53.79% | ||
| Calcium 4.95% Iron 8.66% | ||
| *Nutritional information will vary depending on the brands you use. | ||
