Slow Cooker Ham and Potato Soup
Description
Creamy, thick, and comforting, this ham and potato soup is prepared in a slow cooker for easy cleanup and serving.
Ingredients
•
1 large ham hock
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2 onions, chopped
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1 large carrot, chopped
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4 cups water, or more as needed
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2 tablespoons chicken base (such as Better Than Bouillon® Roasted Chicken Base)
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1 tablespoon rubbed sage leaves
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8 sprigs fresh thyme
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2 sprigs fresh rosemary
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1 1/2 pounds Yukon Gold potatoes, cubed
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1 pound purple potatoes, cubed
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1/2 pound red potatoes, cubed
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3 small tomatoes, diced
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1 cup cubed ham, or more to taste
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1/2 cup salted butter
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1/2 cup all-purpose flour
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1 cup half-and-half
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1/4 cup shredded Cheddar cheese, or to taste
Directions
1
Combine ham hock, onions, carrot, water, chicken base, sage, thyme, and rosemary in a large slow cooker. Cover and cook on Low, 8 hours to overnight.
2
Stir potatoes and tomatoes into the soup and cook on Low, 3 to 4 hours more.
3
Remove ham hock, shredding with 2 forks, leaving behind any meat. Add cubed ham.
4
Meanwhile, melt butter in a saute pan over medium heat. Whisk in flour until it is thick, aromatic, and slightly browned, 15 to 20 minutes. Add half-and-half until it is gravy consistency. Add mixture to the slow cooker and mix well. Serve with Cheddar cheese.