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To make this soup, you'll need some simple and tasty ingredients. Here’s what you’ll gather: - 4 cups Yukon gold or russet potatoes, diced - 2 cups cooked ham, diced into bite-sized pieces - 1 cup carrots, diced - 1 cup celery, diced - 1 medium onion, chopped - 4 cups chicken or vegetable broth - 1 cup heavy cream - 2 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon dried parsley - Salt and freshly cracked black pepper to taste - 2 tablespoons olive oil Each ingredient plays a big role in the flavor and texture. The potatoes give the soup body, while the ham adds a savory taste. The broth brings everything together, creating a cozy feel. You can customize this soup with some fun add-ins. Here are some ideas: - Corn: Add a cup for sweetness. - Peas: A cup of peas can add color and taste. - Cheese: Stir in shredded cheese for a rich flavor. Try different seasonings to make it your own: - Paprika: This adds a smoky flavor. - Bay leaves: A couple can deepen the taste. Feel free to mix and match these options. They can make your soup unique and exciting. If you want to change the texture and flavor, consider these variations: - Chunky Style: Leave more potato pieces unmashed for a heartier soup. - Smooth Style: Blend the soup for a creamy texture. - Spicy Kick: Add crushed red pepper flakes for heat. These variations let you enjoy the soup in different ways. Each choice brings its own flavor, keeping your meal fresh and fun. Start with fresh ingredients. Gather your Yukon gold or russet potatoes. Dice them into small cubes. Next, take your cooked ham and cut it into bite-sized pieces. Chop the onion finely. Dice the carrots and celery into small bits. In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic. Stir them for about 5 minutes. You want the onion to turn translucent and the garlic to smell nice. Then toss in the diced carrots and celery. Sauté these for a few more minutes until they start to soften. Now it’s time to combine everything. In your slow cooker, add the diced potatoes and cooked ham. Pour in the sautéed vegetables. Sprinkle in the dried thyme and parsley. Add a pinch of salt and freshly cracked black pepper for taste. Carefully pour the chicken or vegetable broth over the mixture. Give it a gentle stir to make sure everything is mixed well. Cover the slow cooker with its lid. Set it to cook on low for 6 to 8 hours. You can also set it on high for 3 to 4 hours. The soup is ready when the potatoes are tender. Use a fork to check their softness. When the cooking time is up, take a potato masher and mash some of the potatoes right in the soup. This helps make it thicker and creamier. Leave some chunks for texture. Finally, pour in the heavy cream and stir well. Let it heat through for another 15 to 20 minutes on low. This blends all the flavors together nicely. You can taste it and adjust the seasoning if you want more salt or pepper. Enjoy your warm, creamy soup! To make your soup creamy, use heavy cream at the end. This adds richness. You can also mash some potatoes in the soup. This will thicken it and add texture. If you want a lighter soup, substitute half-and-half for the heavy cream. To save time, prep your vegetables the night before. Chop your potatoes, carrots, and celery, and store them in the fridge. You can also use pre-cooked ham. Just dice it and add it to your slow cooker. This cuts down on your cooking time. Don’t skip the sautéing step. Sautéing the onions and garlic adds a lot of flavor. Also, avoid overcooking the potatoes. They should be tender but not mushy. If you cook too long, the soup can become grainy. Finally, don’t forget to taste as you go. Adjust seasoning for the best flavor. {{image_4}} You can use different potatoes for this soup. Yukon gold gives a creamy texture. Russet potatoes are starchy and make the soup thick. Red potatoes hold their shape well. You can mix these types or stick to one. Each type brings its own taste and feel to the dish. If you want a meat-free option, try using smoked tofu or tempeh. These add a nice depth of flavor. You can also use cooked turkey or chicken. They work well in the soup too. For an even heartier taste, consider adding cooked bacon. It gives a smoky flavor without using ham. To make this soup dairy-free, swap heavy cream for coconut milk or cashew cream. Both options add creaminess without dairy. You can also use almond milk, but it may be thinner. For extra flavor, add nutritional yeast. It gives a cheesy taste that enhances the soup. After enjoying your soup, let it cool. Then, transfer it to an airtight container. This keeps it fresh for later. Store the container in the fridge. The soup stays good for about 3 to 4 days. If you want to save some soup for later, freezing is a great option. Pour the cooled soup into freezer-safe bags or containers. Leave some space for the soup to expand. This can help prevent spills. When you’re ready to eat, thaw the soup overnight in the fridge. You can also use the microwave for quick thawing. To reheat, pour the soup into a pot. Heat it over medium-low heat. Stir often to prevent sticking. If the soup is thick, add a splash of broth or water. You can also reheat in the microwave. Use a microwave-safe bowl and cover it. Heat in short bursts, stirring in between. Enjoy your warm and comforting soup! To thicken your soup, you can mash some of the potatoes in the pot. Use a potato masher and mash about half of the potatoes. This will give you a nice creamy texture while keeping some chunks for bite. You could also add a slurry of cornstarch and water. Mix one tablespoon of cornstarch with two tablespoons of cold water. Stir it in and let it cook for a few minutes. Both methods work well to create a hearty soup. Yes, you can make this soup ahead of time. It stores well in the fridge for up to 3 days. Just let it cool before you put it in an airtight container. When ready to serve, reheat it on the stove or in the microwave. If you want to freeze it, let it cool completely. Store it in a freezer-safe container for up to 3 months. Just remember to thaw it overnight in the fridge before reheating. Several sides go well with this soup. Here are some great options: - Crusty bread or a warm baguette for dipping - A fresh green salad for a light contrast - Roasted vegetables for added flavor - A simple fruit salad for a sweet touch These sides will make your meal more enjoyable and balanced. This blog covered all the steps for making slow cooker ham and potato soup. You learned about key ingredients and possible add-ins. I shared tips for creamy soup and how to save time. We also discussed variations, storage methods, and answered common questions. Enjoy creating this heartwarming dish. With these tips, your soup will impress everyone. Remember, cooking can be fun and simple. Happy cooking!

Slow Cooker Ham and Potato Soup

Savor the warm comfort of Creamy Comfort: Slow Cooker Ham & Potato Delight! This easy-to-make recipe combines hearty potatoes, savory ham, and fresh vegetables into a creamy soup that warms the soul. With just a few simple ingredients and your slow cooker, you can create a delicious meal perfect for any occasion. Click through to discover the full recipe and enjoy a bowl of comforting goodness today!
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Ingredients
  

4 cups Yukon gold or russet potatoes, diced

2 cups cooked ham, diced into bite-sized pieces

1 cup carrots, diced

1 cup celery, diced

1 medium onion, chopped

4 cups chicken or vegetable broth

1 cup heavy cream

2 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried parsley

Salt and freshly cracked black pepper to taste

2 tablespoons olive oil

Instructions
 

In a large skillet, warm the olive oil over medium heat. Add the chopped onion, minced garlic, diced carrots, and diced celery. Sauté for approximately 5 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent.

    In your slow cooker, combine the diced potatoes, cooked ham, and the sautéed vegetable mixture. Sprinkle in the dried thyme and parsley, along with a pinch of salt and pepper. Carefully pour the chicken or vegetable broth over the ingredients, and give it a gentle stir to ensure everything is well combined.

      Cover the slow cooker and set to cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender when pierced with a fork.

        When the cooking time is up, use a potato masher to mash a portion of the potatoes right in the soup, creating a thicker, creamier consistency while leaving some chunks for texture.

          Pour in the heavy cream and stir well to incorporate. Allow the soup to heat through for an additional 15-20 minutes on the low setting, blending the flavors together beautifully.

            Taste and adjust the seasoning with more salt and freshly cracked black pepper if desired. Serve the soup hot, providing a comforting dish perfect for any meal.

              Prep Time: 15 minutes | Total Time: 8 hours | Servings: 6-8

                - Presentation Tips: Ladle the soup into deep bowls and garnish with a sprinkle of freshly chopped parsley or a dash of black pepper for a pop of color. For an extra touch, serve with slices of crusty bread or warm baguette on the side, inviting guests to dip into this creamy delight.