Ingredients

The following ingredients have 8 Servings
  • 3 lbs Yukon gold potatoes (cut into 1/2-inch pieces)
  • 1 lb cooked ham (cut into 1/2-inch pieces)
  • 1 small yellow onion (diced)
  • 4 cloves garlic (minced)
  • 10 oz bag frozen corn (1 bag)
  • 6 cups low-sodium chicken broth or stock
  • 1 tsp kosher salt or to taste
  • 1 tsp dried thyme
  • 1 sprig of rosemary (in a cheesecloth satchel OR 3/4 tsp ground rosemary)
  • 1 tsp freshly ground black pepper or to taste
  • 1 cup heavy cream OR half-and-half
  • chives (parsley, or shredded cheese for toppings)

Instruction

  • Combine the potatoes, ham, onion, garlic, corn, chicken broth, salt, thyme, rosemary, and pepper in a large slow cooker.
  • Stir gently to combine.
  • Cook on high for 3 to 4 hours or low for 6 to 8 hours. You want the potatoes to be nice and tender.
  • Use a potato masher to gently mash some of the potatoes in the slow cooker or, alternately, scoop out about 4 cups of the potatoes and ham, along with enough liquid to cover them, and blend until smooth and creamy.
  • Pour the blended potatoes back into the slow cooker.
  • Stir in the heavy cream and reduce heat to low.
  • Serve immediately or let soup simmer for another hour or s.
  • Ladle the soup into bowls and garnish with toppings if desired.