1. Slow Cooker Ham Soup
My family is a huge fan of ham and scalloped potatoes, and the reason I love this easy soup is because it’s basically the same dish in soup form. Soup and fall go hand in hand, and this one is so hearty and warming that you’ll be a fan right away. I recruited the family to help dice and chop the ingredients so it would be faster, but you can purchase a bag of diced, raw hash browns and they will work perfectly!
This soup is creamy and amazing. It’s reminiscent of baked potato soup but the ham and onion gives it that distinct flavor of the casserole – at least for me. I served this with crusty French bread and a smile. Everyone had a few helpings and we were all stuffed at the end. I loved that I had some leftover to freeze because I basically had lunch for three more days! I love that about soup – it really stretches!
Ingredients
7 cups potatoes, diced
1 medium onion diced
1 large carrot, chopped
2-3 cups ham, diced
2 teaspoons parsley
1 teaspoon thyme leaves
pepper to taste
5 cups Ready to Serve Progresso Chicken Broth (I use low sodium)
1 cup 2% TruMoo milk
½ cup Daisy sour cream
Pepper to taste
Directions
- Add diced potatoes, onion, carrot, ham, thyme, parsley, pepper & broth to a crock pot.
- Cook on low 7 hours, or on high 3 hours if pressed for time.
- Remove 2-3 cups of the potatoes/carrots and mash, then return this mixture to the slow cooker.
- Add TruMoo milk and Daisy sour cream. Stir and cook an additional 15 minutes. Add pepper to taste. Makes twelve 1-cup servings.
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Quick Tip: Virginia baked ham is perfect in this recipe. Get an extra thick slice from the deli and dice it up!
Thank you to Spend With Pennies for this awesome recipe!
