Slow Cooker Ham and Potato Soup recipe

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Ingredients

1 large ham hock
2 onions, chopped
1 large carrot, chopped
4 cups water, or more as needed
2 tablespoons chicken base (such as Better Than Bouillon® Roasted Chicken Base)
1 tablespoon rubbed sage leaves
8 sprigs fresh thyme
2 sprigs fresh rosemary
1 ½ pounds Yukon Gold potatoes, cubed
1 pound purple potatoes, cubed
½ pound red potatoes, cubed
3 small tomatoes, diced
1 cup cubed ham, or more to taste
½ cup salted butter
½ cup all-purpose flour
1 cup half-and-half
¼ cup shredded Cheddar cheese, or to taste

Nutrition Info

595.6 calories
carbohydrate: 58 g
cholesterol: 96.9 mg
fat: 34.1 g
fiber: 6 g
protein: 20.3 g
saturatedFat: 17.9 g
servingSize: -
sodium: 1179.1 mg
sugar: 4.4 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

This slow cooker ham and potato soup turned out amazing and got a definite do-over rating by friends and family.

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