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Slow Cooker Ham and Potato Soup

 Slow Cooker Ham and Potato Soup

Roux Mixture:

4 tablespoons unsalted butter 

1/4 cup all-purpose flour 

1 1/2 cup heavy cream 


 Cooked bacon 

 Chopped green onions 

 Sour cream 


Slow Cook:

Add diced potatoes, diced onion, minced garlic, cooked bacon, ham, carrots, celery, dried parsley, and chicken broth to the slow cooker. Season with salt and pepper.

Stir and cook for 6-8 hours on low or on high for 3-4 hours.

Roux Mixture:

Once the soup has cooked, add butter to a medium saucepan over medium heat and melt. Whisk in the flour until completely combined and gradually add in the heavy cream.

Whisk well the flour mixture, until smooth. With the heat on the lowest stove setting, let the mixture cook until it starts to simmer and is getting thicker, stir occasionally.

Immediately add the cream-flour mixture to the slow cooker and stir to combine.

After the Thickening Mixture was added:

Using a potato masher, mash about 3/4 of the potatoes. Let the soup cook for another 30 minutes for it to thicken.

Stir in the sour cream until fully combined. Season with salt and pepper.

If the soup is too thick, add more WARM chicken broth, make sure you first heat it up in the microwave until its hot. Taste and adjust for salt and pepper.

If you added more liquid, make sure to let the soup simmer for a few minutes.


Serve warm, garnished with bacon, green onions, and sour cream.

The soup will thicken more once it cools. When reheating, add more water, broth or milk to dilute it and simmer for a few minutes.