Slow Cooker Ham and Potato Soup
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.