After I made this dish, I knew I was going to want this over and over again. So I made another big pot full and froze it in Tupperware containers. Now, I just pop one out and thaw it when I want another hearty bowl of soup and not have to cook! I love how comforting this ham and potato soup is. It’s just so creamy and flavorful!
Isn’t it just awesome to find a dish that is just as she described it, “set it and forget it?” It makes life so much easier and will taste as if you spent all your time on it.
Ingredients
8 cups russet potatoes, diced
1 yellow onion, diced
2 large carrots, peeled and chopped
½ cup chopped celery
2 8 ounce packages Smithfield Anytime Favorites™ Cubed Ham
1 teaspoon Kosher salt
¼ teaspoon fresh cracked black pepper
¼ cup Gold Medal flour
4 cups Swanson chicken broth
1½ cups Land O’ Lakes heavy cream
½ cup Daisy sour cream
Instructions
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 ⅓ 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.
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Quick Tip: Use milk if you do not have cream.
Thank you to Recipeler for this great photo.