Ingredients

The following ingredients have 6 Servings
  • 8 cups russet potatoes, cubed (6-7 potatoes)
  • 2 (8 oz.) packages cubed ham
  • 1 (32 oz.) carton low-sodium chicken broth
  • 1 1/2 cups heavy cream or half-and-half
  • 1/2 cup sour cream
  • 1/4 cup all-purpose flour
  • 2 ribs celery, diced
  • 2 carrots, diced
  • 1 yellow onion, diced
  • kosher salt and freshly ground pepper, to taste

Instruction

  • Place potatoes, ham, celery, carrots and onion in slow cooker, and season generously with salt and pepper, then pour in chicken broth.
  • Cover slow cooker and cook on high for 4-5 hours, or until potatoes are cooked through and fork tender. Lightly mash potatoes (they don’t need to be smooth).
  • In a small bowl, whisk together heavy cream and flour until flour is completely dissolved, then stir mixture into soup, along with sour cream.
  • Cover slow cooker again and cook on high for 15-20 minutes, or until soup is hot and creamy.
  • Ladle soup into serving bowls and serve hot. Enjoy!