Crockpot Ham and Potato Soup
Crockpot ham and potato soup is amazing! Use leftover ham or ham hocks to make this creamy bowl of comfort food for your family tonight.
Servings: 8
Calories: 263kcal
Equipment
Ingredients
- 2 ham hocks ours were 1.5 lbs total, or 1.5 c. leftover ham
- 5 medium potatoes we used russet
- 1 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 c carrots we used baby carrots, cut in half, optional
- 2 stalks celery sliced, optional
- 32 oz chicken broth
- 1 1/4 c 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