Add to Collection
Go to Collections
Slow Cooker Cheesy Potato Ham Soup
Diane Roark @Recipes for our Daily Bread
large raw potatoes
cubed (you can peel them or wash them well and leave the peeling on)
chopped very fine (I chop mine in my mini food processor)
chopped into small pieces (I use Petit Jean Hickory Smoked Ham)
may need more
Sharp Shredded cheese
Wash the potatoes and leave the skins on OR peel the potatoes.
Cut the potatoes into small cubes and toss them into the slow cooker.
Combine all ingredients in a large slow cooker, except the cheese, flour and half & half.
After a couple of hours of cooking, take a cup of liquid out of the soup and add 1/4 cup of flour to it.
Whisk it vigorously until smooth.
Stir it back into the soup.
Cover and cook on high 3 hours or low 5 hours.
Add the heavy cream and cheese for the last 30 minutes of cooking.
Use a large dutch oven if you do not have a 6 or 7-quart slow cooker. Depending on the size of your potatoes, it will fill up a slow cooker.