This slow cooker ham and potato soup turned out amazing and got a definite do-over rating by friends and family.
Ingredients
- ham hock: 1 piece
- onions: 2 piece (chopped)
- carrot: 1 piece (chopped)
- water: 4 cups (or more if needed)
- chicken base (such as Better Than Bouillon® Roasted Chicken Base): 2 Tbsp
- rubbed sage leaves: 1 Tbsp
- sprigs fresh thyme: 8 piece
- sprigs fresh rosemary: 2 piece
- ½ pounds Yukon Gold potatoes: 1 piece (cubed)
- purple potatoes: 1 pound (cubed)
- red potatoes: 0.5 pound (cubed)
- tomatoes: 3 piece (diced)
- ham: 1 cup (to taste, cubed)
- salted butter: 0.5 cup
- all-purpose flour: 0.5 cup
- half-and-half: 1 cup
- cheddar cheese: 0.25 cup (to taste, shredded)
Metric Conversion
Stages of cooking
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Combine ham hock, onions, carrot, water, chicken base, sage, thyme, and rosemary in a large slow cooker. Cover and cook on Low, 8 hours to overnight.
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Stir potatoes and tomatoes into the soup and cook on Low, 3 to 4 hours more.
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Remove ham hock, shredding with 2 forks, leaving behind any meat. Add cubed ham.
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Meanwhile, melt butter in a saute pan over medium heat. Whisk in flour until it is thick, aromatic, and slightly browned, 15 to 20 minutes. Add half-and-half until it is gravy consistency. Add mixture to the slow cooker and mix well. Serve with Cheddar cheese.
