My husband loves this soup as much as I do. The first time I made it, I made just a regular batch as described below. Between the two of us, it was gone! I was really looking forward to leftovers… but there weren’t any. Now I make a bit of a bigger batch so that we can have some extra for lunch the next day. We will have it with sandwiches sometimes too just to spread it out a bit. It pairs up nicely with a grilled ham and cheese. Check out what they are saying about this recipe over at Spend with Pennies:
“I truly love potato soup, it’s so comforting!”
Perfect for a cold winter day, but equally delicious all year long!
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
McCormick’s pepper to taste
5 cups Ready to Serve Chicken Broth (I use low sodium)
1 cup 2% Tru Moo milk
½ cup Daisy sour cream
Pepper to taste
Instructions
Add diced potatoes, onion, carrot, ham, thyme, parsley, pepper & broth to a crock pot.
Cook on low 7 hours, or high 3 hours.
Remove 2-3 cups of the potatoes/carrots and mash, then return the mashed mixture to the crock pot.
Add milk and sour cream. Stir and cook an additional 15 minutes. Add pepper to taste. Makes twelve 1-cup servings.
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Quick Tip: Bacon can be put in here instead of ham.
Thanks again to Spend with Pennies for this hearty soup recipe.
