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Crock Pot Cheesy Ham and Potato Soup

Crock Pot Cheesy Ham and Potato Soup
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A thick, cozy slow cooker soup packed with tender potatoes, smoky diced ham and a velvety cheddar broth. The perfect way to use up leftover holiday ham.

Ingredients

Scale
  • 2 lbs (900 g) Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
  • 3 cups (450 g) cooked ham, diced
  • 1 medium yellow onion, finely diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 4 cups (960 ml) low-sodium chicken broth
  • 1 tsp dried thyme
  • 1/2 tsp black pepper
  • 1/4 cup (57 g) butter
  • 1/4 cup (30 g) all-purpose flour
  • 1 1/2 cups (360 ml) whole milk
  • 1/2 cup (120 ml) heavy cream
  • 2 cups (200 g) sharp cheddar cheese, shredded, plus extra for topping
  • Toppings: crispy turkey bacon bits, sliced green onions, extra cheddar

Instructions

  1. Add the potatoes, ham, onion, celery, garlic, thyme and pepper to a 6-quart crock pot.
  2. Pour in the chicken broth, stir, cover and cook on LOW for 6 hours or HIGH for 3-4 hours, until the potatoes are fork-tender.
  3. About 30 minutes before serving, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute.
  4. Slowly whisk in the milk and cream and cook, stirring, until thickened, about 3-4 minutes.
  5. Pour the cream mixture into the crock pot. Lightly mash some of the potatoes with a potato masher to thicken the soup.
  6. Stir in the cheddar until melted. Cover and cook on HIGH for 15-20 more minutes.
  7. Taste and adjust salt (ham is salty, so season at the end). Ladle into bowls and top with cheddar, turkey bacon and green onions.

Notes

Leftovers keep 4 days in the fridge. Thin with a splash of milk when reheating.

Find it online: https://munchtwist.com/crock-pot-cheesy-ham-and-potato-soup/