Crockpot Creamy Potato and Ham Soup
Equipment
- Slow Cooker
- Knife
- Cutting Board
- Whisk
Ingredients
- 4 medium potatoes, peeled and diced
- 2 cups diced ham
- 1 medium onion, diced
- 4 cups water
- 4 chicken bouillon cubes
- 1 cup milk
- 1/4 cup all-purpose flour
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Add the diced potatoes, ham, and onion to the slow cooker.
- Pour in the water and drop in the bouillon cubes. Stir once to help the cubes begin to dissolve.
- Cover and cook on low for 6 hours or until the potatoes are tender.
- In a small bowl, whisk the flour into the milk until smooth. Stir this mixture into the slow cooker.
- Add the butter, garlic powder, and thyme. Cover and cook on high for 20 more minutes, stirring once halfway through, until the soup thickens.
- Taste and add salt and pepper as needed before serving.
Notes
Stir the soup gently after adding the milk mixture so the potatoes stay in chunks. If the soup seems too thick at the end, add a splash more milk to loosen it. Leftovers keep well in the fridge for three days and reheat smoothly on the stovetop with a little extra milk stirred in.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board, Whisk
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board, Whisk