Creamy Crockpot Potato Soup with Ham and Peas
Equipment
- Slow Cooker
- Potato Masher
- Knife
- Cutting Board
Ingredients
- 5 medium russet potatoes, peeled and cubed
- 1 cup diced ham
- 1 cup frozen peas
- 1 medium onion, chopped
- 3 cups chicken broth
- 1 cup milk
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
Instructions
- Add the cubed potatoes, chopped onion, chicken broth, garlic powder, and dried thyme to the crockpot. Stir to combine.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the potatoes are very soft.
- Use a potato masher to gently mash some of the potatoes right in the crockpot to create a creamy texture while leaving some chunks.
- Stir in the milk, butter, diced ham, and frozen peas. Season with salt and black pepper.
- Cover and cook for another 20 to 30 minutes on low until the ham is heated through and the peas are tender.
Notes
Mashing only part of the potatoes keeps the soup thick without needing flour or cornstarch. Add the peas at the end so they stay bright and slightly firm instead of turning mushy. Leftovers reheat well on the stove with a splash of milk to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Potato Masher, Knife, Cutting Board
Cuisine: American
Equipment: Slow Cooker, Potato Masher, Knife, Cutting Board