Ham & Potato soup


easy to make and so cozy, this ham and potato soup is made in your slow cooker and is perfect for leftover Easter ham!


step 1

Start by measuring out all the ingredients. You'll find all the options and substitutions as well.


step 2

Start by dicing up your onion, carrots, and celery. Next cube up the ham and potatoes. Mince the garlic and chop the fresh rosemary.


step 3

Add all the veggies, ham, garlic, and rosemary to the slow cooker.


step 4

Pour the chicken broth into the slow cooker bowl. Stir to combine, cover with the lid, and set to cook on LOW for 6-8 hours, or HIGH for 3-4 hours.


step 5

When the potatoes are completely tender, use a potato masher to lightly mash some of the potatoes to thicken the soup.


step 6

If you would like the soup to be thicker, mix 2-3 tablespoons of cornstarch or tapioca starch with water until smooth to form a cornstarch slurry.


step 7

Serve with sliced green onions or chives. or load it up like a baked potato with bacon bits and cheddar cheese.

3 key tips

1. I use Yukon gold, but red potatoes make a nice change in this soup.

2. Try spicy Italian sausage for a variation.

3. Load up the toppings with bacon, cheddar, green onions, and sour cream!


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