If you made a holiday ham for Christmas and have some leftovers, this is for you! This soup uses leftover ham to create a delicious soup to warm up to. The best part? The slow cooker does all the work to really pull out the flavor. Diced potato and ham simmer in a flavorful broth before a touch of heavy cream and cheese adds a bit of richness. This is especially good with croutons, crusty bread, corn bread, or crackers!
Slow Cooker Ham & Potato Soup
Makes 8 large bowls
6 cups of chicken broth
8 or 9 large white potatoes – peeled and diced
2 large sweet onions – chopped
1 Tablespoon of minced garlic
leftover ham bone
2 cups of diced ham
1 Tablespoon of coarse ground garlic salt with parsley
1 Tablespoon of seasoned salt
1 Tablespoon of seasoned pepper
water – enough to cover potatoes
1 cup of heavy cream
2 cups of shredded Colby Jack cheese
Parsley or chives for garnish
Turn your slow cooker on high and add the chicken broth, diced potatoes, chopped onions, minced garlic, ham bone, diced ham, garlic salt, seasoned salt. and seasoned pepper.
Stir well and add enough water to cover the potatoes. Place the lid on the slow cooker and leave on the high setting for at least 4 hours.
When the soup starts to bubble, or lightly boil, let it boil for about 30 minutes, and turn the setting to low. Leave the soup cooking for about 2 more hours, or until the potatoes are tender.
After 2 hours on low, set to warm setting, add the cream, and stir well. You can mash up a few of the potatoes, and leave some in pieces, for a chunky texture, or if you like the soup smooth, you can use an immersion blender, and blend the soup to a more creamy texture.
Before serving, add the cheese and stir well. Ladle soup into bowls, or crocks, and garnish with a little parsley or chives.