If you know you’re going to be in a hurry in the morning, you can chop all the veggies ahead and refrigerate them overnight in a bowl filled with cold water. When you wake up, just drain and add the chopped vegetables into your slow cooker with the rest of the ingredients. Quick and easy, just the way cooking should be!

I always like to add a splash of hot sauce to this recipe. I think it gives this soup even more flavor, and the spices actually help keep your body warm when the weather is getting colder.

 

Ingredients

8 cups russet potatoes, diced

1 yellow onion, diced

2 large carrots, peeled and chopped

1/2 cup chopped celery

16 ounce Cubed Ham 2 packages of packages Smithfield Anytime Favorites™ Cubed Ham

1 teaspoon Kosher salt

1/4 teaspoon fresh cracked black pepper

1/4 cup flour

4 cups chicken broth

1 1/2 cups heavy cream (you can also use milk – I used whole milk)

½ cup sour cream

 

Instructions:

Add the potatoes, onion, carrot, celery, ham, Kosher salt, pepper chicken broth to your slow cooker and cook on low 7-8 hours, or high 4-5 hours.

Using a potato masher, mash about 1/3 of the potatoes (don’t worry the ham won’t really mash that much)

Add the flour, heavy cream/milk and sour cream and stir everything together.

Cover and cook on high for an additional 15 minutes.

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Quick tip: Try vegetable broth instead of chicken broth.

Recipe and image courtesy of Dinner Then Dessert.