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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
Directions
Step 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.
Step 2
Stir potatoes and tomatoes into the soup and cook on Low, 3 to 4 hours more.
Step 3
Remove ham hock, shredding with 2 forks, leaving behind any meat. Add cubed ham.
Step 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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 596 | |
| % Daily Value * | |
| Total Fat34g | 44% |
| Saturated Fat18g | 90% |
| Cholesterol97mg | 32% |
| Sodium1179mg | 51% |
| Total Carbohydrate58g | 21% |
| Dietary Fiber6g | 21% |
| Total Sugars4g | |
| Protein20g | |
| Vitamin C37mg | 184% |
| Calcium133mg | 10% |
| Iron2mg | 12% |
| Potassium937mg | 20% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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