Description
This slow cooker ham and potato soup turned out amazing and got a definite do-over rating by friends and family.
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
Instructions
- 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.
- Stir potatoes and tomatoes into the soup and cook on Low
- 3 to 4 hours more.
- Remove ham hock
- shredding with 2 forks
- leaving behind any meat. Add cubed ham.
- 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.
Prep Time: 30 mins
Cook Time: 11 hrs
Total Time: 11 hrs 30 mins
Servings: 6