Description
A creamy and comforting slow cooker soup made with ham, potatoes, and vegetables, perfect for chilly days.
Ingredients
Scale
- 10 slices cooked and diced bacon
- 2 cups diced ham
- 5 cups low sodium chicken broth
- 2 pounds Yukon Gold potatoes, peeled and diced
- 1 medium sweet onion, diced
- 6 cloves garlic, minced
- 1 carrot, cut into cubes
- 1 cup celery, cubed
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon dried parsley
- 1/2 cup sour cream
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cup heavy cream
- Cooked bacon, chopped green onions, & sour cream for garnish
Instructions
- Begin by layering your slow cooker: place the diced ham, onions, carrots, celery, and garlic at the bottom.
- Top with the diced potatoes, ensuring an even distribution.
- Pour in the chicken broth and gently stir to combine.
- In a small saucepan over medium heat, melt the unsalted butter.
- Gradually whisk in the flour, creating a roux that will thicken the soup.
- Stir constantly for about 2-3 minutes, until it takes on a slightly golden hue.
- Slowly add the heavy cream to the roux, continuing to whisk until smooth and thickened.
- Once your creamy mixture is ready, pour it into the slow cooker, stirring gently to incorporate.
- Season with salt, pepper, and dried parsley.
- Secure the lid and let your soup cook on low for about 360 minutes or high for 240 minutes.
- Just before serving, stir in the sour cream for that silky finish.
- Ladle your creamy masterpiece into bowls, garnishing with crispy bacon, a drizzle of sour cream, and scatter some chopped green onions on top.
Notes
Prep ingredients ahead of time to save on cooking day. Consider using smoked turkey or chicken instead of ham for a lighter option.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 90mg