Crockpot Ham Hock and Potato Soup Recipe
Crockpot ham hock and potato soup with heavy cream and fresh potatoes makes a thick bowl of comfort food for your family tonight.
Servings: 8
Equipment
- 1 slow cooker
Ingredients
- 2 large ham hocks ours were 1.5 lbs total, or 1.5 c. leftover ham
- 5 medium potatoes we used russet
- 1 small onion diced
- 2 tbsp minced garlic
- 1.5 tsp salt
- 1/2 tsp pepper
- 1/2 tsp basil
- 1/2 tsp oregano
- 1 tsp garlic salt
- 1 cup carrots we used baby carrots, cut in half, optional
- 2 stalks celery sliced, optional
- 32 oz chicken broth
- 1 1/4 cup heavy cream
- 2 tbsp cornstarch optional to thicken
Instructions
- Put ham hocks in the middle of your pot with flat ends facing down.
- Dice potatoes with skins on in 1/2" squares (or so) and put those around hocks in pot. Dice onions and throw those in too.
- Sprinkle in all seasonings and add pieces of celery and carrots if desired.
- Pour broth over everything. Close lid and set to low for 6 hours.
- Lift lid and test potatoes, they should be tender. Take ham hocks out and on a cutting board remove bones and fat, discard. Dice up tender meat and put that back into your slow cooker.
- Pour in 1 c of heavy cream and stir. In a small bowl whisk together remaining 1/4 c. remaining heavy cream with cornstarch until smooth. Stir that in.
- Put lid back on and cook on low for 30 more minutes. Serve.
Video
Nutrition
Serving: 2oz | Calories: 263kcal | Carbohydrates: 7g | Protein: 11g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 87mg | Sodium: 1258mg | Potassium: 336mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3271IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 1mg