When the weather turns chilly and comfort food cravings kick in, nothing warms the soul quite like a hearty bowl of ham and potato soup. This slow cooker recipe combines tender chunks of ham, creamy potatoes, and a medley of vegetables in a savory broth. Not only is it easy to prepare, but it’s also an excellent way to use leftover holiday ham or any ham from your fridge. Plus, the slow cooking process infuses the soup with incredible flavors that make every spoonful delightful.
Ingredients
For the Soup Base:
- 1 lb (450 g) ham (cubed, cooked or leftover)
- 4 medium potatoes (peeled and diced into 1-inch pieces; Yukon Gold or Russet work well)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 2 cups (480 ml) chicken broth (or vegetable broth)
- 2 cups (480 ml) milk (whole or 2%)
- 1 cup (240 ml) heavy cream
- 1 cup (150 g) frozen corn (or fresh, if available)
- 1 cup (150 g) frozen peas (or fresh)
- 2 carrots (sliced)
- 2 celery stalks (chopped)
- 1 teaspoon dried thyme (or 2 teaspoons fresh thyme)
- 1 teaspoon dried parsley (or 2 teaspoons fresh parsley)
- Salt and pepper (to taste)
- Optional: 1 bay leaf
For the Garnish:
- Chopped green onions (for garnish)
- Shredded cheese (cheddar or your choice, for serving)
- Croutons or fresh bread (for dipping)
Kitchen Tools Needed
- Slow cooker (4 to 6-quart)
- Cutting board and knife
- Measuring cups and spoons
- Large mixing spoon
- Potato peeler