Ingredients
4 cups diced potatoes
1 ½ cups diced ham
1 cup diced carrots
1 cup diced celery
1 small onion, diced
4 cups chicken broth
1 cup heavy cream
1 cup milk
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and pepper to taste
1 ½ cups diced ham
1 cup diced carrots
1 cup diced celery
1 small onion, diced
4 cups chicken broth
1 cup heavy cream
1 cup milk
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and pepper to taste
Directions
1. Begin by adding the diced potatoes, ham, carrots, celery, and onion into your slow cooker.
2. Pour the chicken broth over the ingredients in the slow cooker, ensuring everything is covered.
3. Add the minced garlic, dried thyme, dried parsley, salt, and pepper to the pot. Give it a good stir to mix everything together.
4. Set your slow cooker to low and cook for 6-8 hours or until the vegetables are tender and the flavors have melded together.
5. About 30 minutes before serving, add the heavy cream and milk to the slow cooker. Stir well and allow it to heat through.
6. Use a potato masher or immersion blender to gently mash some of the potatoes in the soup, giving it a thicker, creamier texture.
7. Adjust the seasoning with additional salt and pepper if needed. Ladle the soup into bowls and serve hot.
Variations & Tips
For a lighter version, you can substitute the heavy cream with half-and-half or even whole milk. If you prefer a smokier flavor, try using smoked ham instead. For a thicker soup, stir in a mixture of 2 tablespoons of cornstarch and 2 tablespoons of cold water about 10 minutes before serving. You can also toss in a handful of shredded sharp cheddar cheese during the last 30 minutes of cooking for an extra cheesy delight.